I made this fabulous chicken dinner for my boyfriend last night.
It takes a little bit of initial preparation, but is otherwise fairly easy. And you definitely benefit from marinading the chicken overnight, which really allows the vinaigrette to permeate the dish. The chicken is so moist, and leftovers do very well chilled and chopped up in a salad.
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 2 teaspoons olive oil
- Salt and freshly ground black pepper
- 2-pounds boneless, skinless chicken thighs
- ½ cup fat-free reduced sodium chicken broth
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley leaves
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken 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.
- 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.