I might be stealing this recipe from someone. It’s really just how my mom trained me to make chicken over the years and how I have decided to adjust the recipe. I will write it anyway because it is a frequent part of our repertoir.
Ingreds:
- Some Chicken. I find two big grass-fed breasts are the best. This is because we dont’ eat much else on the chicken anyway.
- Olive Oil
- Peoa Garlic (or your own)
- Bunch of herbs
How to: In the am before the night you are going to cook, wash the chicken and put it in a big plastic bag (like a freezer bag). Then open the cupboards and start pouring! This is to marinade. What i most frequently use: Garlic, Apple Cider Vinegar, Fruit Juice, Wine (one of the last three, not all), olive oil (not tons, maybe 1/4 cup), salt, rosemary, bay leaves, oregano, basil, dill, cilantro.
Bake at 425 in a dish with a little water on the bottom until done. That depends on how much chicken you get. Two big breasts takes about 45 mins.
