Balsamic-oregano Chicken
From gkwillow 12 years ago
- 1 hour to make
- Serves 4-6
Another easy way that I prepare a large amount of chicken for eating as-is, using in other recipes, or freezing for future use. I like to bake the chicken, and I used bone-in, skinless chicken breasts. But this would work equally well with other cooking methods, too and with other cuts of chicken.
Ingredients
- 4 large bone-in chicken breasts, skin removed shopping list
- 1/4 cup balsamic vinegar shopping list
- 1 Tblsp olive oil shopping list
- 1 tsp dried oregano shopping list
- salt & freshly ground black pepper to taste shopping list
How to make it
- Clean chicken and place in lightly greased baking dish (bone side down).
- Mix the balsamic vinegar and olive oil, evenly pour over the chicken.
- Sprinkle with oregano, salt, and pepper.
- *crushing the oregano (or any dried herb used in cooking) between your fingers before using will release additional flavor*
- Tightly cover with aluminum foil and bake 20 mins.
- Baste with juices; continue baking uncovered for about 20-30 more minutes (depending on the size and type of chicken you use).
- Most recipes say to cook until juices run clear, but it's safer to check it with a meat thermometer. My thermometer says to cook poultry to 180 degrees, I usually take it out of the oven at 175 and let it rest, covered, for about 5 minutes and it continues to cook internally.
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