A recipe from executive chef Adam Beckel at Zynodoa in Staunton.

Serves 4

1 bay leaf, crushed
2 sprigs rosemary, chopped
1 clove garlic, minced
1 shallot, diced
2 Tbsp. extra-virgin olive oil, plus 4 Tbsp. more for sautéing
1 lemon
1 whole Polyface chicken, quartered
Salt and pepper
½ cup Virginia Vinegar Works sweet petit vinegar

1. A day before, mix the bay leaf, rosemary, garlic, and shallot with
   2 Tbsp. olive oil. Zest lemon and add to mix. Cut lemon in half
   and juice both halves over chicken. Rub mix on chicken; cover and
   refrigerate overnight.
2. On the day of, preheat oven to 450 degrees.
3. Season chicken with salt and pepper. Coat two oven-safe skillets
   with 2 Tbsp. olive oil in each and place on high heat. When pans
   just start to smoke, place chicken in skillets (skin side down) with
   breast in one and legs in the other.
4. Once skin browns (after 4 to 5 minutes), flip and place in oven.
5. Once chicken reaches 160 degrees (after 12 to 15 minutes), pour ¼
   cup of vinegar into each skillet. Continue to cook until the chicken
   reaches 165 degrees (frequently turning)—5 to 6 minutes more.
6. Remove from pan and let rest for 5 minutes before slicing and
   serving with the liquid from the skillet spooned overtop (if it’s too
   thin, thicken by cooking down on the stovetop over medium heat).