Marinated Baked Chicken Recipe
Ingredients
| Italian salad dressing | 1/2 Cup (16 tbs) | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| 6 chicken breast halves, with bone | ||
| 1/8 teaspoon onion salt | ||
| Garlic salt | 1/8 Teaspoon | |
Directions
Preheat oven to 350 degrees.
In a measuring cup combine salad dressing and soy sauce.
Pour 3/4 cup into large resealable plastic bag; add chicken.
Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times.
Refrigerate remaining marinade for basting.
Drain chicken, discarding marinade.
Place chicken, skin side up on a rack in a roasting pan.
Sprinkle with onion salt and garlic salt.
Bake, uncovered, for 45-60 minutes or until juices run clear and a meat thermometer reads 170 degrees, brushing occasionally with reserved marinade.
In a measuring cup combine salad dressing and soy sauce.
Pour 3/4 cup into large resealable plastic bag; add chicken.
Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times.
Refrigerate remaining marinade for basting.
Drain chicken, discarding marinade.
Place chicken, skin side up on a rack in a roasting pan.
Sprinkle with onion salt and garlic salt.
Bake, uncovered, for 45-60 minutes or until juices run clear and a meat thermometer reads 170 degrees, brushing occasionally with reserved marinade.
Chef
