Enhance poultry with a fragrant marinade featuring Lavender Lambrusco Vinegar and Herbs de Provence for a savory, aromatic flavor perfect for oven roasting.
Ingredients
1 cup Lavender Lambrusco Vinegar
1/4 cup olive oil
2 tablespoons herbes de Provence
4 garlic cloves, minced
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breasts (or your choice of poultry)
steps
In a medium bowl, whisk together Lavender Lambrusco Vinegar, olive oil, herbes de Provence, minced garlic, honey, salt, and black pepper until well combined.
Place poultry in a resealable plastic bag or shallow dish and pour marinade over it, ensuring even coating.
Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4-8 hours for best flavor.
Preheat your oven to 375°F.
Remove poultry from marinade and discard excess marinade.
Roast the poultry in the oven until cooked through, reaching an internal temperature of 165°F, about 25-30 minutes depending on thickness.
Let poultry rest for a few minutes before slicing. Serve warm and enjoy the herbal aroma.
