Yummy Chicken

Here's a yummy chicken recipe.

1/2 cup balsamic vinegar
1/4 cup fresh lemon juice, (from about 1 lemon)
1/4 cup Dijon mustard
3 garlic cloves, minced
1 tsp salt
1 tsp freshly ground pepper
1/2 cup olive oil
Chicken, cut into 6 pieces
(about 4 pounds. You can cut a whole chicken, and save the back and neck for another time, or purchase precut meat. The best pieces are the thighs/drumsticks and breasts.)
1 tablespoon chopped fresh flat-leafed parsley
1 tsp grated lemon zest.
In a 9x13 baking dish whisk the vinegar, lemon juice, mustard, garlic, salt and pepper to blend. Whisk in the oil. Add the chicken pieces and turn to coat. Cover and refrigerate, turning the chicken pieces occasionally, for a least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Roast the chicken uncovered until just cooked through, about 45 minutes. Using tongs, transfer the chicken to a serving platter. Carefully pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from atop the cooking liquid. Boil until the liquid reduces by about half and thickens slightly, about 8 minutes.

Pour the sauce over the chicken. Sprinkle parsley and lemon zest over the chicken and serve. If the chicken gets too dark during roasting, cover it with aluminum foil, taking the foil off for the last 10 minutes of roasting.

This has been my favorite chicken lately. I love savory and tangy food and this chicken is delicious!