Easy Baked Chicken Recipe
Easy Baked Chicken Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"I used to prepare this chicken for my diabetic mother, and I still make it for myself," says Christine Richburg, Brewton, Alabama. "It turns out so moist."
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour

Ingredients

  • 2 packages (1/2 ounce each) butter-flavored granules
  • 1-1/2 cups tomato juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons ground ginger
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed

Directions

Prepared butter granules according to package directions. Stir in tomato juice, vinegar, soy sauce, ginger, garlic and oregano. Place chicken in a resealable plastic bag. Add half of marinade; seal and refrigerate for 8 hour or overnight. Cover and refrigerate the remaining marinade.
Drain marinade from chicken. Place chicken and reserved marinade in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 1 hour or until juices run clear, spooning marinade over chicken several times. Yield: 6 servings.
Editor's Note: This recipe was tested with Butter Buds butter-flavored mix. Look for it in the spice aisle.
Originally published as Easy Baked Chicken in Taste of Home October/November 1997, p16

Nutritional Facts

8 ounce-weight: 193 calories, 9g fat (0 saturated fat), 61mg cholesterol, 415mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

  • 2 packages (1/2 ounce each) butter-flavored granules
  • 1-1/2 cups tomato juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons ground ginger
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed
  1. Prepared butter granules according to package directions. Stir in tomato juice, vinegar, soy sauce, ginger, garlic and oregano. Place chicken in a resealable plastic bag. Add half of marinade; seal and refrigerate for 8 hour or overnight. Cover and refrigerate the remaining marinade.
  2. Drain marinade from chicken. Place chicken and reserved marinade in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 1 hour or until juices run clear, spooning marinade over chicken several times. Yield: 6 servings.
Editor's Note: This recipe was tested with Butter Buds butter-flavored mix. Look for it in the spice aisle.
Originally published as Easy Baked Chicken in Taste of Home October/November 1997, p16

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