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Tuesday, February 1, 2011

Italian Baked Chicken


I'm not a HUGE fan of red meat...once in a great while I enjoy it but most often than not, I choose chicken over ANY meat. Several years back my sister-in-law, Mindy, made a turkey that was SOOOOO good. It was moist and had a rich flavor that just stuck with me, better than I had ever eaten before. I asked her what seasonings she put on her turkey, when she told me I was floored that it was as simple as opening a package! I thought I would try her simplicity out on baked chicken....and it tasted just as delicious as her turkey. The meat was moist and extremely tasty! The family kept picking into the chicken as I was trying to remove it from the bone..."picking" is always a sign of scrumptious food, right?! This is about as easy of a recipe as you could ever make, anyone can do it, even dear ol' hubby (now there's an idea)...there are no excuses why you shouldn't try it out...in fact, if you don't, I know you'll will wish that you had.

Italian Baked Chicken
1 whole chicken (or boneless skinless chicken breast, thighs, wings, drumsticks...etc...)
1 package of DRY Italian Salad Dressing Mix (NOT mixed up, just the powder)

Place whole chicken in roasting pan. Sprinkle entire package of dressing mix onto chicken (be careful that you don't waste it by spilling it over the sides, try to just keep it ON the chicken). Add 1 quart water to roasting pan (don't pour over chicken or you will wash all of your seasonings off). Bake COVERED at 300 degrees for 3 hours, watching so that your water doesn't all evaporate out. Remove cooked chicken from pan and take meat from the bones...eat up!

*If you cook chicken breasts, thighs, wings or drumsticks...you're cooking time will vary and you may have to add more than one package of seasoning, depending on the amount of chicken you are cooking.

Happy Cooking~
Julie

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