From “Everyday Italian”
Ingredients
½ cup balsamic vinegar
¼ cup fresh lemon juice (about 1 lemon)
¼ cup Dijon mustard
3 cloves garlic, minced
1 tsp salt
1 tsp fresh ground black pepper
½ cup olive oil
4 lbs chicken, cut into 6 pieces
1 Tbl fresh flat-leaf parsley – chopped
1 tsp grated lemon zest (about 1 lemon)
Directions
In a 13 x 9 inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, salt and pepper to blend. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for at least two hours and up to 1 day. Preheat the oven to 400 degrees. 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. Boil until the sauce reduces by about half and thickens slightly, about 8 minutes. Pour the sauce over the chicken. Sprinkle the parsley and lemon zest 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.
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