Mediterranean Style Marinated Chicken

 Step 12:

Okay, so the four hours is up. Preheat your oven to 350 degrees fahrenheit (177 celsius for you non-yanks). Pull the chicken out of the fridge, open the bag and dump the entire contents into a pyrex or other baking dish. Now add the 3/4 cup of chicken broth that you've been wondering what to do with for four hours. Put this in your preheated oven and let it cook for 30-40 minutes. For reference, I forgot to preheat my oven and just cooked it at 375 instead and the thinner pieces were slightly overcooked at 36 minutes when I pulled it out of the oven.

 Step 13:

After you take the chicken out of the oven strain off all the excess chicken broth/fat/etc. leaving only the chicken and marinade ingredients. I've found the best method for this to be a slotted spoon.

 Step 14:

Add on whatever sides you feel like. Tonight I opted for last night's leftover pesto linguine and some sauteed vegetables. Usually I serve this dish with rice pilaf or coos coos for the full Mediterranean/Middle East dish but I got lazy tonight

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