Roasted Raspberry Lemon Chicken


  • ½ cup Bella Oliva Raspberry Aged Balsamic Vinegar
  • ½ cup Bella Oliva Fused Lemon EVOO
  • ¼ cup lemon juice
  • ¼ cup Dijon mustard
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1 tbsp fresh parsley, chopped
  • 1 tsp grated lemon zest
  • 6 pieces of chicken (breasts or thighs)


Blend vinegar, lemon juice, mustard, garlic, salt and pepper in a large bowl. Add olive oil and and stir briskly. Coat chicken in the mixture and place in a 13×9 casserole dish. Cover and refrigerate for two hours, turning often.

Preheat oven to 400 degrees. Cook chicken, uncovered, about 45 minutes. Set chicken on a serving platter. Pour remaining liquid into a small saucepan, remove any excess oil at the top. Boil to thicken liquid about 8 minutes. Drizzle over chicken, top with parsley and lemon zest.

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