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Marinated Baked Chicken Recipe

Marinated Baked Chicken Recipe photo by Taste of Home

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This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.—Cindy Kufeldt, Orlando, Florida

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Marinated Baked Chicken Recipe

Prep: 10 min. + marinating Bake: 45 min.

Yield: 6 Servings

10 45 55

Ingredients

1/2 cup Italian salad dressing
1/2 cup soy sauce
6 bone-in chicken breast halves
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
Kale leaves and spiced apple rings, optional

Directions

In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a 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, at 350° for 45-60 minutes or until a meat thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired. Yield: 6 servings.

Originally published as Marinated Baked Chicken in Taste of Home April/May 2002, p35

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Reviews for Marinated Baked Chicken

Marinated Baked Chicken

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Reviewed on Mar. 15, 2013 by debbie1129

I made this for dinner using boneless/skinless chicken breasts and it was a great success with the family! The meat turned out juicy and delicious! Will be making it again.

Reviewed on Feb. 15, 2013 by carol58d

I made this for Valentine's Day for my hubby. It was very good. Only used 3 large bone-in breasts. Used onion powder and garlic salt, low sodium soy sauce and zesty italian salad dressing. We steamed a bag of california blend veggie and added them to pan about 10 minutes before we were ready to eat. We will be making this again.

Reviewed on Feb. 18, 2012 by DRGARDN

I also tried using boneless breasts and grilling, everyone loved them

Reviewed on May. 30, 2011 by raceywlf

a wonderful recipe, used breast halves and whole legs, legs took a little longer. they both turned out extremely juicy and delicious, also made a pan gravy after I took out the chicken, and served on the side. loved it!

Reviewed on Sep. 19, 2010 by robryant

My husband does not usually like white meat requests this recipe often. It comes out so juicy and packed with flavor.

Reviewed on Feb. 09, 2010 by Dazaga

Finally! A baked chicken recipe that I am completely happy with! I omitted the garlic salt, and used boneless skinless chicken breasts, baked at 375 for 30-35 minutes. Will definitely make again!

Reviewed on Dec. 26, 2007 by LadyJeanne1

This got a "WOW!" out of my teenage brother--it's truly wonderful, unbelievably tender and moist.