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Enjoy This Delicious Anti-Inflammatory Recipe

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


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


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.

Dr. Corey Hunter is a nationally recognized interventional pain physician and the founder of Ainsworth Insitute. His publications have appeared in textbooks on treating pain and he is a regular contributor in leading pain management journals.