1 bottle Newman's Own® Balsamic Vinaigrette or Lite Balsamic Vinaigrette Salad
1 Tbsp chopped fresh oregano or 2 tsp dried oregano
2 garlic cloves, chopped
1 whole chicken, cut up into 6 pieces
Salt and pepper to taste
Finishing touches (optional)
Place a large zipper seal plastic bag into a large, shallow dish. Into the bag, add vinaigrette, oregano, garlic, salt and pepper. Seal bag. Massage gently to combine ingredients.
Add chicken to bag and seal. Marinate in the refrigerator, turning occasionally, for 2 hours.
Preheat oven to 425°. Place chicken in roasting pan with half the marinade poured around pan. If desired, cut up potatoes, onions, and carrots and place around chicken. Roast for 40 minutes or until juices run clear when chicken is pierced.