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clarkcb1

United States

Member since Jan 2012

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Reviewed Roasted Chicken with Balsamic Vinaigrette

Jan 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used 3 large bone in, skin on breast. Had to sub the dijon and balsamic for coarse ground mustard with whole mustard seeds in it, and apple cider vinegar b/c that's what I had on hand. I let marinate only 3hrs, I put some of the marinade under the skin for good measure. The coarse ground mustard actually gave the skin a little extra crispy text...

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