Roasted Balsamic-Glazed Chicken Marinade

A marinade forked into its own recipe per the archive's rule that glazes and marinades are kept as standalone recipes. It also remains inline in Roasted Balsamic-Glazed Chicken, where it is originally used.

Ingredients

• 1/4 cup (60 ml) balsamic vinegar
• 1/4 cup (60 ml) extra-virgin olive oil
• 2 teaspoons (10 ml) salt
• 1 teaspoon (5 ml) freshly ground black pepper
• 3 tablespoons (45 ml) herbes de Provence
• 1 medium lemon, juiced and halves reserved
• 2 tespoons chopped garlic

Method

1. Combine the vinegar, oil, salt, garlic, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
2. Pour over the chicken, taking care to completely coat it.