ROASTED CHICKEN with BALSAMIC VINAIGRETTE

From Giada De Laurentiis

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
salt and freshly ground pepper
1 (4 lb.) whole chicken, cut into pieces (I used 8 bone-in chicken thighs)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped parsley

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend.  Combine the vinaigrette and chicken pieces in a large resealable plactic bag; seal the bag and toss to coat.  Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees.  Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.  Roast until the chicken is just cooked through, about 45 min to an hour.  If your chicken browns too quickly, cover it with foil for the remaining cooking time.  Tranfer the chicken to a serving platter.

Place the baking dish on a burner over medium-low heat (or transfer the liquids to a pan).  Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom with a wooden spoon and mixing them into the broth and pan drippings.  Drizzle the pan drippings over the chicken.  Sprinkle the lemon zest and parsley over the chicken and serve.  YIELD:  6 servings