Balsamic Chicken with Parsley Microgreens

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Ingredients

1	Pinch	black pepper, freshly ground
1	Medium	Chicken, chopped into pieces
2	Tablespoons	Mustard
1	Tablespoon	Balsamic vinegar
2	tablespoons	Freshly squeezed lemon juice
1	Cup	Chicken broth
1	Handful	Parsley microgreens
1	Teaspoon	Lemon zest
2	Medium	minced garlic cloves
2	Tablespoons	Olive oil
1	Tablespoon	Salt

In a bowl, combine the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper.
In a resealable plastic bag, combine the dressing and the chicken pieces.
Seal the bag and toss it to coat.
Refrigerate for at least 2 hours and up to a day, rotating the chicken pieces occasionally.
Preheat the oven to 400 degrees Fahrenheit.
Take the chicken out of the bag and place it in an oiled casserole dish.
Roast for 1 hour, or until chicken is just done.
Cover the chicken with aluminum foil for the remainder of the cooking time if it browns too soon.
Place the chicken on a serving plate and serve.
Preheat the oven to 350°F and place the dish on a stovetop over moderate heat.
Stir the chicken broth into the pan drippings.
Drizzle the cooking juices over the chicken.
Serve the chicken with lemon zest and a parsley microgreens garnish.