Roasted Lemon Chicken




  • In a 13x9x2 in. baking pan, blend the Balsamic Vinegar, lemon juice, mustard, garlic, salt, and pepper.
  • Add Lemon Extra Virgin Olive Oil and blend briskly.
  • Place the chicken piece by piece and coat in the blend. Cover and place in the refrigerator for 2 hours, turning often.
  • Preheat oven to 400 degrees. Thoroughly cook chicken uncovered, about 45 minutes. Place chicken on a serving platter.
  • Pour the cooking liquid into a small, heavy saucepan, and remove excess oil off the top with a spoon. Boil to thicken liquid, about 8 minutes.
  • Drizzle sauce over chicken, and top of with parsley and lemon zest
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