Ingredients
Marinade
1/3 cup good olive oil
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 teaspoon honey
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon Italian seasoning
1 teaspoon lemon pepper seasoning
1 teaspoon salt
Juice of 1/2 lemon
Chicken
1.5 lb chicken breasts, cut into smaller pieces
Directions
1. Prepare the Marinade
Mix the marinade ingredients and whisk together until they are well combined and emulsified.
2. Marinate the Chicken
Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 1 hour, or up to 4 hours for more intense flavor. Marinating it longer will cause the vinegar to dry the chicken.
3. Bake the Chicken
Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or line it with parchment paper for easy cleanup. Remove the chicken from the marinade and arrange it in the prepared baking dish. Discard the used marinade. Bake the chicken in the preheated oven for about 20 minutes until the internal temperature reaches 165°F and the chicken is no longer pink in the center.
4. Rest the Chicken
Allow the chicken to rest for 5 minutes after baking before serving. This helps the juices redistribute throughout the meat, ensuring it stays moist and flavorful.
5. Garnish
Garnish the chicken with fresh herbs like parsley or a squeeze of fresh lemon juice before serving.
6. Serve
Serve the chicken with Fettucini Alfredo and roasted broccoli
If you’re thinking of something green I recommend my Spicy Roasted Broccoli, Easy Roasted Broccoli, Garlic Green Beans, Simple Sautéed Cabbage, or Roasted Green Beans with Almonds.
Want to add more color to your plate? These Roasted Ranch Veggies will give you your vegetable fix and look so dang pretty. You’ll enjoy these Roasted Parsley Carrots and my Roasted Red Cabbage too.
Notes
You can freeze the chicken after following steps one and two. Transfer the sealed bag into the freezer for up to six months.
I made this recipe on 12/21/24 and pan-fried the chicken instead of baking it. I cut the chicken breasts transversally into 3 pieces and pan-fried them on medium heat (6 to 7 out of 10). Although the chicken caramelized nicely, it took a long time to pan-fry all the pieces I had from 2 lbs of chicken. I may go back to baking the chicken next time.
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