1 c. tarragon vinegar (or white wine vinegar)
1 c. olive oil
3 cloves garlic, minced
1 tbsp. Herbs De Provence (available at specialty stores)
1 tbsp. dill
1/4 tsp. salt
1 tsp. lemon pepper
2-8 boneless, skinless chicken breasts
1 c. water or chicken broth

Combine ingredients in a ziploc bag and marinate for at least 2 hours.

Transfer chicken plus marinade into a foil lined baking pan and bake for about 45 minutes or until chicken registers 155-160°F on meat thermometer. Using a spoon, baste every 15 minutes or so with pan juices. Wash spoon between uses.

Cubed potatoes may be added around the chicken along with sliced onions, if desired.