| Recipe: |
1/2 c. balsamic vinegar
1/4 c. lemon juice
2 T. stone ground mustard
8 cloves garlic: 4 cloves minced & 4 cloves slivered
1 t. salt
1/2 t. ground black pepper
1/2 c. olive oil
about 4 pounds chicken pieces with skin
In 9"x13" pan whisk together vinegar, lemon juice, mustard, minced garlic, salt, and pepper. Whisk in olive oil. Slide slivered garlic under the skin of the chicken pieces. Add chicken to pan and turn to coat. Cover and refrigerate for at least 2 hours and up to a day, turning occasionally. Preheat oven to 400 F. Roast chicken uncovered for about 45 minutes or until cooked through. Skim oil and reduce liquid for serving.
This chicken is FABULOUS for second-round dishes! See Roasted Chicken, DAY 2 in this section. |