Roasted Chicken with Lemon/Rosemary/Balsamic/Mustard Marinade



2 tsp. finely grated lemon zest     2 Tbls chopped fresh rosemary   2 Tbls fresh lemon juice

1/3 cup dijon mustard                1/3 cup light brown sugar, packed    1/3 cup balsamic vinegar (dark)

1/4 cup extra-virgin olive oil    2 tsp. minced garlic

Pat a quartered chicken dry, cut slits in it, but leave skin on, and sprinkle with salt to taste. Place in a glass container that has an airtight lid. Whisk together all of the marinade ingredients and pour over the chicken. Cover, shake it up so everything gets coated. Let it sit at least six hours.

Cook chicken in a pyrex pan, about 10 x 15. Pour the marinade over the chicken to cook in a 350 degree oven and sprinkle with more fresh rosemary. Sauce reduces while cooking. Serve the chicken pieces on top of mashed potatoes. Tip pan until fat on top pours out, then use the sauce like gravy. Enjoy.


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