Paul's Baked Balsamic Chicken
RECIPES

Paul’s Baked Balsamic Chicken

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Why did the chicken cross into the Balsamic Vinaigrette? To make a tasty weeknight dinner without a lot of fuss and hassle.

Enjoy your baked chicken with original or lite dressing as the marinade base, then pair it with your favorite veggie and side for a complete meal.

Serves: 4

Prep Time 10 min

Cook Time 40 min

Print Recipe

Ingredients

  • 1 bottle Newman’s Own® Balsamic Vinaigrette Dressing or Light Balsamic Vinaigrette Salad
  • Dressing
  • 1 Tbsp chopped fresh oregano or 2 tsp dried oregano
  • 2 garlic cloves, chopped
  • 1 whole chicken, cut up into 6 pieces
  • Salt and pepper to taste
  • Finishing touches (optional)
  • Baking potatoes
  • Onions
  • Carrots

Directions

1

Place a large zipper seal plastic bag into a large, shallow dish. Into the bag, add vinaigrette, oregano, garlic, salt and pepper. Seal bag. Massage gently to combine ingredients.

2

Add chicken to bag and seal. Marinate in the refrigerator, turning occasionally, for 2 hours.

3

Preheat oven to 425°. Place chicken in roasting pan with half the marinade poured around pan. If desired, cut up potatoes, onions, and carrots and place around chicken. Roast for 40 minutes or until juices run clear when chicken is pierced.

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