Easy Italian Baked Chicken
This is a very delicious and Easy Italian Baked Chicken is friendly to the Mediterranean, Gluten Free, and Low Carb diets.
Servings: 4
Ingredients
- Vinegar- ½ cup Red Wine Vinegar is a good choice for this recipe. Olive Oil– 1 ½ cups.
- Garlic– 1 clove minced about 1 teaspoon or crushed.
- Seasonings- 2 teaspoons total for the dressing. Additional for the chicken as needed. This can include Italian Seasonings Salt, and/or Pepper.
- Sugar– 1 teaspoon. Can try an alternative.
- Chicken- 4 skinless breasts.
Instructions
- I suggest using a large zip-top bag for the chicken to sit in the marinade in. Place the chicken into the bag.
- In a mixing bowl , whisk together the vinegar, oil, garlic, seasonings, and sugar. Then pour it over the chicken in the bag and seal the bag. Move the bag around as needed to assure that the chicken gets fully covered with the liquid. Place the chicken in the refrigerator for a minimum of two hours. You can allow the chicken to sit in the refrigerator overnight.
- When you are ready to bake your chicken. Preheat your oven to 350 and prepare a 9 X 13 glass baking dish (I like to lightly spray mine).
- Remove the chicken from the bag and place it in the dish. If you have any doubts about baking the chicken with the marinade you can simply discard it and use another batch to use. I like to lightly cover the chicken with foil to help keep the chicken moist.
- Bake the chicken for 50-60 minutes or until it is fully baked (clear juices and no red in the middle). Flipping the chicken midway can help bake it evenly.
- Serve with additional seasonings and marinade.
Recipe Notes
As mentioned, to make this recipe, we will make a simple marinade that is friendly to the Mediterranean diet and has Italian seasonings flavoring it. However, you can use a simple hack of using Italian Salad Dressing as a marinade instead of making your own marinade. I would look for a dressing that is friendly to the Mediterranean diet (look for dressing olive oil for example).
I also mentioned that it can be a good idea to use a fork to poke small holes into your chicken bread before marinading it.
This is done to allow the juice from the marinade to soak into the chicken. Then midway through baking, you can spoon marinade over the chicken.
This is done to allow the juice from the marinade to soak into the chicken. Then midway through baking, you can spoon marinade over the chicken.
originally posted:
March 23, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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