Balsamic Rosemary Chicken



1/4 cup balsamic vinegar
4 tbsp. Dijon mustard
2 lemons, juiced
4 garlic cloves, chopped
1/3 cup olive oil
2 sprigs fresh thyme or rosemary, stripped and roughly chopped
1 tsp. salt
2 tsp. pepper
1 whole chicken, quartered

Whisk all ingredients together in bowl. Combine the chicken and balsamic mixture in a large plastic bag and toss well. Let marinate for at least 2 hours or up to 12.

Preheat the oven to 400 degrees.

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.

This is also a great dish on your outdoor grill but make sure you have burners on low or the sugars in the vinegar will caramelized and burn.

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