This is a delicious recipe by your truly! I'm a huge balsamic vinegar fan and after many attempts have mastered this recipe. Please be alarmed that this is perfect for a weeknight BUT you have to marinate the chicken over night for best results!
1/2 cup Balsamic Vinegar
2 Tbsp Dijon Mustard
2 Tbsp Lemon juice
3-4 Garlic cloves, chopped
3 tbsp EVOO
2 tbsp garlic pepper
SALT & PEPPER
1 whole Chicken (I buy the whole chicken already cut from the market. No price difference, less work. Toss the neck and backbone.)
Lemon zest from whole lemon
1 Lemon Sliced
In a food processor, mix vinegar, lemon juice, mustard, garlic, EVOO, salt and pepper, garlic pepper - blended well.
add marinade to large resealable bag, then chicken, seal and shake well. Marinade in fridge for 24 hours.
Preheat oven to 400 degrees. Remove chicken from bag and arrange chicken in your Dutch oven. Add sliced lemons to chicken. Drizzle with Balsamic vinegar, place lid on and put in the oven for 30 minutes. Now, remove lid and cook another 30 mins. Transfer chicken to serving platter. Sprinkle with lemon zest and serve.