This oven method works great when you want to make a quantity for shredded chicken to use now and some to freeze for later meals.
2 pounds (4 boneless, skinless breasts - also works with bone-in) chicken – place in small roaster
Combine and pour over chicken, turning to coat:
2 T. olive oil
1 T. red wine vinegar
1 T. fresh lemon juice
Season with:
1/2 – 1 tsp. oregano -“some” sprinkled over each breast after liquid mixture
Salt & pepper – 2 rounds of the roaster with salt shaker, 1 round with pepper
Marinate 30 minutes while oven preheats to 350 degrees. Roast 30 – 35 minutes with lid on. Check with instant thermometer that each is fully cooked -160-165 degrees.
Allow to cool slightly, then shred. Re-add cooking marinade after shredding – chicken will absorb it.
Credit Chowhound CuriousCat May 15, 2012 for the concept; all measurements were “some” in that old post and I’ve fine-tuned / quantified a bit to our taste.
