Wednesday, June 6, 2012

Roasted Chicken with Balsamic Vinaigrette

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As soon as I saw this recipe in Giada's cookbook I knew I had to make it. Chris always puts Balsamic Vinegar on his salads and sliced tomatoes, so I knew this was a recipe he'd really enjoy. I was totally right (I mean, obviously!).

I've only made roasted chicken a handful of times, and it has never turned out exactly right. Either I take it out too early and have to put it back in, some of it gets a little too "crisp," or the chicken is dry and bland. This chicken must be magic because even though I didn't have time to marinate it for the suggested amount of time, it turned out so moist and flavorful. I thickened up the sauce at the end with some cornstarch and it turned out wonderfully. Enjoy!

Printable Recipe


  • 1/2 cup balsamic vinegar
  • 1/4 cup fresh lemon juice
  • 1/4 cup Dijon mustard
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 cup olive oil
  • 4 boneless and skinless chicken breasts
  • 1 tbsp. parsley
  • 1 tbsp. cornstarch
  • 2 tbsp. water
In a 13x9 inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, salt and pepper. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Combine the cornstarch and water in a small bowl. Add the cornstarch to the liquid. Boil until the liquid reduces by half and thickens slightly, about 5 minutes.

Pour the sauce over the chicken. Sprinkle the parsley over the chicken and serve.

If the chicken gets too dark too quickly, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.

Source: Giada De Laurentiis "Everyday Italian," page 169

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