Tarragon Chicken And Vegetables - cooking recipe

Ingredients

1/2 cup white vinegar
1/2 cup vegetable oil
2 teaspoons soy sauce
1 garlic clove, minced
1 1/2 teaspoons chopped fresh tarragon
2 whole chicken breasts, halved
3 medium carrots, cut into 1 inch pieces
1 medium zucchini, cut into 1 inch pieces
1 large onion, cut into 1 inch pieces

Preparation

For marinade, combine vinegar, oil, soy sauce, garlic and tarragon.
Reserve 1/4 cup of marinade.
Place chicken in resealable plastic bag, turn to coat chicken.
Marinate in refrigerator 1 to 12 hours.
Preheat oven to 375 degrees.
Drain chicken, discard marinade.
Place chicken in shallow baking pan.
Toss vegetables with reserved 1/4 cup marinade.
Place in 1 1/2 quart casserole dish, cover.
Bake chicken and vegetables 25 minutes.
Remove cover from vegetables.
Bake 20 minutes more or until chicken is tender and no longer pick and vegetables are tender.