I’ve said it before, and I’ll say it again: Bless Giada.  She always comes through.  This weekend the hubs and I had some family in town and I was asked to cook dinner.  I’m always happy to oblige!  This balsamic roasted chicken was perfect for the type of dinner I had in mind – something casual, yet delicious, which I could throw together in the morning to marinate while I spent the day out and about in DC.  It came together in just a few minutes of morning prep and spent a low-maintenance 45 minutes in the oven, and for that minimal amount of effort I got to serve moist, deeply flavorful chicken legs to our guest, who gave the meal an “A+” – not too bad at all!

Balsamic Roasted Chicken

1/2 cup balsamic vinegar
juice of 1 lemon
1/4 cup country grain or Dijon mustard
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon fresh black pepper
1/2 cup extra-virgin olive oil
6 drumsticks
1 tablespoon chopped fresh Italian parsley

• In your baking dish, whisk together the vinegar, lemon juice, mustard, garlic, salt and pepper.  Whisk in the oil in a slow drizzle to create an emulsion.  (It won’t last, but just make the offering to the kitchen gods, okay?)  Add the chicken pieces and turn them over a few times to coat with the marinade.  Cover and refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to a day.
• Preheat the oven to 400 degrees Fahrenheit.  Roast the chicken uncovered for 45 minutes.  Transfer the chicken to a serving platter and pour the leftover marinade into a small saucepan.  Spoon off the oil from the top, then boil until the liquid reduces by half and thickens – about 8 minutes.
• Sauce the chicken, sprinkle with parsley and serve.

Source: Adapted from Everyday Italian, by Giada de Laurentiis

Wine Pairing: Try it with an herbal, refreshing Pinot Grigio, or lighten up with Prosecco.