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Easy Baked Chicken

 Easy Baked Chicken
"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."
6 ServingsPrep: 10 min. Bake: 1 hour


  • 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


  • 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.
Nutritional Facts:Diabetic Exchanges: One serving equals 3 lean meat, 1 vegetable; also, 193 calories, 415 sodium, 61 mg cholesterol, 4 gm carbohydrate, 23 gm protein, 9 gm fat.

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Easy Baked Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.