1/2 cup Traditional 18 year aged Balsamic Vinegar (or try Raspberry Balsamic for a more tart flavor)
1/2 cup Sweet Lemon Extra Virgin Olive Oil
1/4 cup lemon juice
1/4 cup Dijon mustard
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh parsley chopped
1 teaspoon grated lemon zest
Whole chicken cut into 6 pieces (remove giblets, neck, and backbone).

In a 13x9x2 in. baking pan, blend the Balsamic Vinegar, lemon juice, mustard, garlic, salt, and pepper. Add Sweet Lemon Extra Virgin Olive Oil and blend briskly. Place the chicken piece by piece and coat in the blend. Cover and place in the refrigerator for 2 hours, turning often.

Preheat oven to 400 degrees. Thoroughly cook chicken uncovered, about 45 minutes. Place chicken on a serving platter.

Pour the cooking liquid into a small, heavy saucepan, and remove excess oil off the top with a spoon. Boil to thicken liquid, about 8 minutes. Drizzle sauce over chicken, and top of with parsley and lemon zest.