Marinating meat before baking is not always necessary, but it can enhance the flavor and tenderness of the meat. Marinating involves soaking the meat in a mixture of liquids, such as oil, vinegar, citrus juice, wine, or a combination of spices and herbs, for a period of time before cooking. The marinade helps to infuse flavors into the meat and can also help to tenderize tougher cuts.
Marinating is particularly beneficial for leaner cuts of meat, such as chicken breasts or pork tenderloin, which can benefit from the extra moisture and flavor. It can also be useful for tougher cuts of meat, like beef brisket or flank steak, to help break down the muscle fibers and make the meat more tender.
If you choose not to marinate the meat, you can still achieve delicious results by using other cooking techniques, seasonings, or sauces to enhance the flavor. However, marinating can be a great way to add depth and complexity to the taste of the meat, so it is worth considering, especially if you have the time to let the meat marinate for a few hours or overnight.