This is something that I have made for years. I’ve always wanted to make for GF but wasn’t sure how to translate it. Roasting 25-50 chickens would be a little tough. I think I finally have a solution. This is one of my favorite dinners in the world, and I’m happy to share it with you. The chicken is marinated in a delicious balsamic made with balsamic, olive oil, honey and lemon juice. After it roasts for a few hours, we pull it and add more balsamic, lemon zest and a beautiful sprinkle of flat-leaf parsley. Served with roasted fingerling potatoes scented with Herbes de Provence. It’s tasty and light.