Roasted Chicken with Balsamic Vinaigrette

• 1/2 cup balsamic vinegar
• 1/4 cup fresh lemon juice (from about 1 lemon)
• 1/4 cup Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Chicken, cut into 6 pieces (about 4 pounds; reserve giblets, neck, and backbone for another use)
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon zest (from about 1 lemon)

1. In a 13 X 9 X 2-inch baking dish, whisk the vinegar, lemon juice, mustard, garlic, salt, and pepper to blend.
2. Whisk in the oil.
3. Add the chicken pieces and turn to coat.
4. Cover and refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
5. Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes.
6. Using tongs, transfer the chicken to a serving platter.
7. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid.
8. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.
9. Pour the sauce over the chicken.
10. Sprinkle the parsley and lemon zest over the chicken, and serve.
11. If the chicken gets too dark too quickly, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.

balsamic vinegar, lemon juice, dijon mustard, garlic, salt, freshly ground black pepper, olive oil, chicken, parsley, lemon zest

Taken from www.epicurious.com/recipes/food/views/roasted-chicken-with-balsamic-vinaigrette-376723 (may not work)