Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1/4 cup WVOO Rosemary Olive Oil
  • 1 1/2 tbsp WVOO Tarragon Balsamic Vinegar
  • 3 cloves garlic minced
  • 2 tsp fresh rosemary finely chopped
  • 2 tsp fresh thyme finely chopped
  • 1/2 tsp salt

Directions

  1. Whisk together WVOO Rosemary Olive OilWVOO Tarragon Balsamic vinegar, garlic, rosemary, thyme, and salt until all ingredients are evenly dispersed.
  2. Marinate chicken breasts for at least2 hours (overnight is best)
  3. Preheat oven to 400˚ Fahrenheit and line a baking sheet with foil or parchment paper
  4. Place chicken breasts onto prepared baking sheet and spoon any extra marinade evenly over chicken
  5. Bake for 20-30 minutes or until chicken reaches an internal temperature of 165˚ Fahrenheit
  • Notes
  • Dried Thyme and rosemary may be used instead of fresh; use about 1/3 of the amount, however
  • Chicken thighs, tenders, etc. may be used instead of breasts, if desired.