Post Title

 

Roasted Chicken with Balsamic Vinaigrette

 

Ingredients

1. 1/2 cup balsamic vinegar
2. 1/4 cup fresh lemon juice
3. 1/4 cup Dijon mustard
4. 3 minced garlic cloves
5. 1 tsp salt
6. 1 tsp freshly ground black pepper
7. 1/2 cup olive oil
8. 4 lbs chicken (I used 8 boneless chicken breasts)
9. optional: 1 tbsp chopped fresh flat-leaf parsley
10. optional: 1 tsp grated lemon zest

Directions

1. In 13x9x2 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, at least 2 hours and up to a day.
2. Preheat oven to 400. Roast the chicken uncovered until cooked through, about 40 minutes (depends on what cut of chicken you use). Transfer cooked chicken to a serving platter. Pour the cooking liquid into a small, heavy saucepan and spoon off the excess oil from the top of the liquid. Boil until the liquid reduces by about half, about 8 minutes.
3. Pour sauce over chicken. If desired, sprinkle parsley and lemon zest over it before serving.

Japanese Dipping Sauce from Fast, Fresh & Green

 

Japanese Dipping Sauce

 

Ingredients

1. 2 Tbsp soy sauce
2. 2 Tbsp lemon juice
3. 2 Tbsp orange juice
4. 1 tsp honey
5. 1 1/2 Tbsp finely chopped scallions
6. 1/4 tsp grated ginger

Directions

1. Combine soy sauce, lemon juice, orange juice and honey in a small bowl and whisk until the honey is dissolved. Add the scallions and ginger and stir well.

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