Roasted Balsamic Chicken

Over the Christmas break I was the lucky recipient of three cookbooks. This recipe for roasted chicken with balsamic vinaigrette comes from one of them - the famous and the original Everyday Italian by Giada de Laurentiis, courtesy of my brother. It's the first recipe that I have tried, and judging by the fabulous taste, I think I picked the best - and simplest! - one in the book.

This is a five-ingredient recipe (not counting olive oil and salt and pepper, of course). Giada recommends that you enjoy the leftovers all week, so I took her advice and prepared a bunch of accompaniments on Sunday. Every morning this week I have taken a drumstick from the fridge, shredded the meat off the bone, and made a salad for lunch with chicken, arugula, a hard boiled egg cut into quarters and cold cooked potatoes. Then, come noon, I drizzle over a vinaigrette of balsamic vinegar, olive oil and salt and pepper. It's perfick!

Roasted Balsamic Chicken

5 to 6 pieces of chicken (I used 5 drumsticks with the bone in and skin on)
olive oil
1 lemon
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
3 garlic cloves, minced
parsley (optional)
salt and pepper to taste

Juice the lemon and grate the zest (keep these separate). In a plastic bag or bowl, mix and blend the lemon juice, balsamic vinegar, olive oil, salt, pepper, mustard and garlic. Marinate the chicken pieces in the fridge in a plastic bag for at least 2 hours or up to one day.

Preheat the oven to 400 F. Place the chicken pieces in a casserole dish and discard the marinade. Roast the chicken uncovered until cooked through, about 45 minutes. Serve hot with lemon zest and parsley (if you have it) sprinkled over top or let cool and keep in the fridge for use in sandwiches and salads.