Baked Chicken
1/2 cup Italian salad dressing
1/2 cup soy sauce
1 large fryer, cut up, or
six bone-in chicken breast halves
1/8 tsp. onion salt
1/8 tsp. garlic salt
1 tsp. lemon pepper
In large measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large re-sealable plastic bag; add chicken. Seal the bag and gently shake to coat. Refrigerate for four hours or overnight, turning occasionally. Refrigerate remaining liquid for basting.Drain chicken and discard liquid. Place chicken skin side up on a rack in a roasting pan. Sprinkle with onion salt, garlic salt and lemon pepper. Bake uncovered at 350°F for 45 to 60 minutes until juices run clear or meat thermometer reads 170°F. Brush occasionally with reserved refrigerated liquid. Garnish platter with tomato slices, cherry tomatoes or other vegetables if desired.
Submitted by Mrs. Liz Alford
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