Preparation / Directions:
In a large bowl, combine balsamic vinegar, brown sugar, oil, mustard and garlic; shisk thoroughly to blend. Pour into a 9 x 13" non-reactive baking dish. Add chicken, skin side down, in a single layer. Cover with plastic wrap and let marinate in the refrigerator 1 to 2 days.
Remove chicken from refrigerator and let stand 20-30 minutes at room temperature.
Preheat oven to 350. Turn chicken skin sude up, remove plastic wrap and bake 45 minutes, basting occasionally. Increase oven to 425 and bake 15 more minutes, or until chicken is no longer pink inside and skin is brown and lightly cripsed. Garnish with parsley, if desired.