Groceries |
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/4 cup Foodie Tasting Room Citrus White Balsamic Vinegar*
- 3 tablespoons Italian Herb EVOO*
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon Runamok Lemon Verbena Honey*
- 1 lemon & orange sliced
- Fresh parsley for garnish
The steps to follow |
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and pepper on both sides.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried thyme, lemon zest, lemon juice, and honey.
Place the seasoned chicken breasts in a baking dish or a resealable plastic bag. Pour the citrus balsamic marinade over the chicken, making sure each piece is well coated. If time allows, let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Once marinated, transfer the chicken and marinade to a baking dish if not already in one. Arrange the chicken breasts in a single layer. Place lemon and orange slices on top.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley before serving.