1 T. kosher salt
1 T. coarse ground black pepper
1 T. herbs de provence or dried Italian seasoning
zest of 1 large lemon
2 cloves garlic, minced
3 T. olive oil
1 chicken, cut up into serving pieces (or use 4 breast halves and 4 legs)
8 lemon slices
½ cup water – for deglazing pan
4 Roma tomatoes, coarsely chopped
¼ cup balsamic vinegar
1 cup chicken broth
In a small bowl, combine the salt, pepper, herbs, lemon zest, garlic and olive oil. Brush or rub the chicken pieces with mixture and place chicken in single layer in roasting pan. Top each piece with one lemon slice. Roast in preheated 375 oven for 25-30 minutes, depending on size of chicken pieces used.
Remove from oven; place chicken on serving platter (or over pasta, rice, couscous, polenta). Deglaze the roasting pan with ½ cup water; place drippings in a saucepan with the tomatoes, vinegar and broth; cook on medium heat for 3 minutes until tomatoes have cooked down slightly. Pour over chicken; serve at once. Serves 4-6.