Categories: Dump
Ingredients
- 1 cup Red Wine
- 2/3 cup Vegitable Oil
- 2 Cloves Crushed Garlic
- 1/2 Lemon (sliced thinly)
- 2 Tablespoons Minced Parsley
- 1 Teaspoon Thyme
- 1 Teaspoon Basil
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
Directions
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For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
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large baking dish, turn chicken to coat. Bake until chicken juices run
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clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
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breasts).
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For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
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in freezer.
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To thaw and cook: Take the bag out of the freezer the night before, make
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sure the baggie is completely closed. Place the Bag on a shelf furthest
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from the freezer (It works best if the bag is laying flat, although this
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may not be the best option with a side-by-side fridge/freezer). Preheat the
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oven to 350 F. Empty the contents of the bag into a large baking dish and
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bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
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minutes for chicken breasts).