Fruit Vinegar Chicken
Dinner, Low Phosphorus, Low Potassium, High Protein, Low Sodium
Based on 6 servings per recipe.
- 2 pounds chicken
- 1/2 cup fruit or berry vinegar
- 1/4 cup oil
- 1/4 cup orange juice
- 1/2 teaspoon marjoram
- 1/2 teaspoon basil
- 1/2 teaspoon tarragon
- Combine all ingredients in a large zip lock bag.
- Add chicken and marinade for 15-20 minutes in the refridgerator.
- Remove chicken from bag, and place on the rack in the oven, bake about 30 minutes at 350 degrees.
About This Recipe
The fruit vinegar marinade tenderizes and flavors the chicken.