Tarragon Chicken and Vegetables

1. 1

   For marinade, combine vinegar, oil, soy sauce, garlic, and tarragon.

2. 2

   Reserve 1/4 cup of marinade.

3. 3

   Place chicken in resealable plastic bag, set in bowl.

4. 4

   Pour remaining marindae over chicken.

5. 5

   seal bag; turn to coat chicken.

6. 6

   Refrigerate 1 to 12 hours.

7. 7

   Preheat oven to 375F Drain chicken; discard marinade.

8. 8

   Place chicken in shallow baking pan.

9. 9

   Toss vegetables with reserved 1/4 cup marinade.

10. 10

    Place in 1-1/2-quart casserole dish; cover.

11. 11

    Bake chicken and vegetables 25 minutes.

12. 12

    Remove cover from vegetables.

13. 13

    Bake 20 to 30 minutes more or until chicken is tender and no longer pink and vegetables are tender.

No additional tips available.