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Photo Credit: Elizabeth Newman

Balsamic Roasted Chicken

The secret to this chicken dish is the balsamic marinade- it's quick and easy! If you're bored of average chicken dishes we all have in our repertoire, I promise you, this roasted chicken will impress.

Balsamic Roasted Chicken



Prep Time

15 minutes

Cook Time

60 minutes




Giada De Laurentiis

Image of Balsamic Roasted Chicken


  • 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 black pepper
  • 1 4-pound whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
  • 1/2 cup low-salt chicken broth
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh parsley leaves


  1. This recipe originally appeared on Everyday Italian. Episode: Dinner and a Movie.
  2. 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 plastic bag, seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
  3. Preheat the oven to 400 degrees F. 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 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet 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.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
4 grams
39 grams
36 grams
Saturated Fat
10 grams
154 milligrams
816 milligrams
1 grams
2 grams
dairy free
gluten free
nut free

3 reviews & comments

  • Author's avatar image

    Licked. The. Plate. Oh my gosh this was good! Only difference – added maybe 4 oz heavy cream to the sauce (because I usually do!) and a pat of butter off heat before serving. Didn’t have any mushrooms but that didn’t matter! I served it with long grain & wild rice and steamed broccoli. The sauce was great on the rice as well! Try it – you’ll LOVE It!

  • Author's avatar image
    Mary Elizabeth Guyton

    I just made this recipe Giadzy! It is so delicious and healthy‚ĺÔ∏è You inspire me on a daily basis…Thank you‚ù§Ô∏è

  • Author's avatar image
    Jude Fajutag

    Made this tonight and it is good. Should have took pictures but eating right away matters. LoL. Thank you.

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