Balsamic Roasted Chicken

Recipe adapted from Let's Eat! in Sarasota, FL

Lemon Pepper Chicken, Lemon Pepper Rotiserrie ChickenSuch an easy recipe that results in flavorful and tender chicken. The marinade creates a wonderful broth that I like to pour over the chicken as I serve it.


  • 4 to 5 lb whole chicken, cut into pieces

Marinade Ingredients:

  • 1/4 cup balsamic vinegar
  • 2 tbs olive oil
  • 2 tbs lemon juice
  • 2 tbs Dijon mustard
  • 1 tbs garlic
  • 1 tbs fresh parsley or 1 tsp dried,  may substitute basil
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper


  1. Rinse chicken and pat dry.
  2. Place chicken pieces in a 9" x 13" casserole dish.
  3. In a medium bowl, whisk all of the marinade ingredients. Combine until well incorporated.
  4. Pour the marinade over the chicken, turning to coat both sides. Place the chicken pieces skin side down in the marinade just so they can get the flavor of the marinade. Cover and refrigerate 4 to 8 hours.
  5. Remove from refrigerator and remove cover. Turn chicken pieces skin side up. Preheat oven to 400 degrees.
  6. Bake uncovered for approximately one hour until chicken reaches internal temperature of 180 degrees. If the chicken is starting to brown, cover loosely with aluminum foil.
  7. Serve with the broth in the dish, skimming the fat first. You can add some chicken broth if desired.


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