I love Friday nights in.
I also love pumpkin beer.
So this Friday night in + the first pumpkin beers of the season = a great combination.
Joe & Cate came over to hang out, eat dinner, and drink some beers with us too. While dinner was cooking, we munched on some chips & salsa. I use the word “some” lightly. I really ate the whole bowl I think. Oops!
We also sampled some of the clam chowder Tim made on Thursday night. I was proud of him – this came out great! And was a nice appetizer to hold us over before dinner was ready.
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use) — we used boneless skinless chicken breasts
- 1/2 cup low-salt chicken broth
- 1 teaspoon lemon zest — we left this out
- 1 tablespoon chopped fresh parsley leaves
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend.
- Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Pre-heat the oven to 400 degrees F.
- Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.
- Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time.
- Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat.
- Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken.
- Sprinkle the lemon zest and parsley over the chicken, and serve.