Roasted chicken with balsamic vinaigrette

1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt & pepper. Combine the vinaigrette & chicken in a resealable plastic bag. Toss to coat chicken. Refrigerate, turning the chicken occasionally, for 2 hours.

2. Preheat oven to 400 degrees. Remove chicken from and arrange on a large greased baking dish. Roast until cooked through, about 1 hour. If chicken browns too quickly, cover it with foil for remaining cook time. Transfer chicken to serving platter. Place the baking dish on burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the dish, mixing into a broth. Drizzle the pan drippings over the chicken. Sprinkle with lemon zest and parsley.