Chicken Venetian
Submitted by stove
Chicken baked in a soy sauce and red wine vinegar marinade with garlic and oregano. Just five pantry ingredients for incredibly tender, savory-tangy results every time.
YIELD
3 servingsPREP
15 minCOOK
60 minREADY
75 minFive ingredients. One baking dish. Chicken so tender you could cut it with a look.
Soy sauce and red wine vinegar do all the heavy lifting here, creating a salty-tangy marinade that penetrates deep into the chicken as it bakes.
Garlic and oregano round things out with a warm, savory backbone.
Flip the chicken halfway through and the sauce reduces into a glossy, concentrated glaze that clings to every piece. Simple cooking at its most satisfying.
Kitchen Tips
- Use low-sodium soy sauce so the salt doesn’t overpower the vinegar and oregano
- Turn the chicken once at the 45-minute mark for even browning on both sides
- Spoon the pan juices over the chicken before serving; that reduced sauce is liquid gold
Ingredients
Directions
Mix soy sauce, vinegar, oil, crushed garlic, and oregano.
Pour mixture over chicken arranged in shallow baking dish and cover.
Bake for 375? for 45 minutes, then turn chicken and bake an additional 15 minutes.
This comes out extremely tender and has a wonderful flavor.
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