1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons herbes de Provence
1 medium lemon, juiced and halves reserved
Skin on, bone-in chicken breasts and thighs
4 sprigs rosemary
4 cloves garlic
1 thinly-sliced white onion
Preheat the oven to 400 degrees F. Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, onions, plus the rosemary and garlic into the pan.
roast for 1 1/2 to 2 hours, basting occasionally.
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