This chicken gets very dark when roasting. If you’re concerned about burning, tent with foil, however be sure to remove it for the last 15 minutes of cooking.

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
1 chicken cut into 8 pieces
2 tespoons chopped garlic

Preheat the oven to 350 degrees F.

Combine the vinegar, oil, salt, garlic, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.

Pour over the chicken, taking care to completely coat it.

bake for 1 hour, basting occasionally.