- 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.