Baked Chicken with a Lemon Garlic White Balsamic Marinade

Posted by Tara Whelan on


2 lemons
6 tablespoons Burren Balsamics White Balsamic Vinegar with Tarragon
Half teaspoon sea salt
Quarter of a teaspoon freshly ground black pepper
2 large cloves garlic
4 boneless, skinless chicken breasts



  1. Shave off some lemon zest, juice the lemons, crush and roughly chop the garlic.

  2. In a bowl, combine the lemon zest and juice, vinegar, garlic, salt, and pepper.

  3. Trim the chicken breasts of any fatty or other nasty bits, place in a zip lock bag, add your lemon marinade and seal tightly. Make sure the marinade is evenly distributed among the meat.

  4. Marinate for 1 to 2 hours on the countertop or for 4-6 hours in the fridge.

  5. Remove the chicken from the marinade, gently shake to remove any excess liquid or bits of garlic that might have stuck. 

  6. Transfer to a baking dish (lightly grease with a little oil if you like)

  7. Place in the centre of an oven preheated to 190 degrees C. Bake for 30 minutes, or until a thermometer inserted into the thickest part of the chicken breast reads 75 degrees C.

  8. Remove from the oven and let rest for 5 minutes before slicing. Serve with your favourite steamed or roasted vegetables on the side.

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.