Baked chicken in balsamic dressing

Ingredients:

• 1 whole chicken, 4 pounds (1.8 kg), cut into pieces (reserve giblets, neck, and back for another use)
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, chopped
• 2 tbsp. l. olive oil
• 0.5 cups lightly salted chicken broth
• 1 teaspoon lemon zest
• 1 tbsp chopped fresh parsley leaves

Preparation:

1. In a small bowl, combine vinegar, mustard, lemon juice, garlic, olive oil, salt, and black pepper. In a large zip-lock bag, combine the vinaigrette with the chicken pieces; seal the bag and toss to coat completely. Refrigerate for at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
2. Preheat oven to 200°C. Remove the chicken from the bag and arrange the pieces in a large, greased baking dish. Bake until the chicken is cooked through, about 1 hour. If the chicken is browning too quickly, cover it with foil for the remainder of the baking time..
3. Transfer the chicken to a serving platter.
4. Place the baking dish on the burner and heat over medium heat. Stir in the chicken broth, scraping up any browned bits from the bottom of the dish with a wooden spoon and mixing them with the broth and rendered chicken fat.
5. Drizzle the chicken with the sauce from the pan. Sprinkle with lemon zest and parsley and serve.