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Marinated Baked Chicken Recipe
Marinated Baked Chicken Recipe photo by Taste of Home

Marinated Baked Chicken Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. + marinating Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 45 min.
MAKES: 6 servings

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

  1. 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.
  2. 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

Reviews for Marinated Baked Chicken

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 25, 2013

Good and quick!

MY REVIEW
Reviewed Mar. 15, 2013

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.

MY REVIEW
Reviewed Feb. 15, 2013

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.

MY REVIEW
Reviewed Feb. 18, 2012

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

MY REVIEW
Reviewed May. 30, 2011

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!

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