The right diet can help reduce chronic inflammation and pain.  This recipe contains anti-inflammatory foods that are also delicious!

Recipe Courtesy of Giada De Laurentiis

Roasted Chicken with Balsamic Vinaigrette

Yield:  6 servings
Total 3 hr 15 min

Ingredients:

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)
1/2 cup low sodium chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Directions:

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.
Preheat th eoven 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 cook 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.