Contributed by: Donna Wheatley
Oven roasted chicken marinated in zesty Italian salad dressing mix.
When Earl and I married, his mother, Jean, presented me with a recipe box full of their family’s favorite recipes: each one typed. (She was a legal secretary) This is one of those recipes and it has been one of our family favorites since 1975. It’s an easy one to make ahead. You can take chicken out of the freezer in the morning. Pour the marinade into the Ziploc bag with it, and leave it out to thaw all day. Then when you get home, put it in the oven and you have supper in an hour. (If you have an oven with a timer, of course, this is a great meal to do for Sunday lunch, or to have ready to put on the table when you get home from work in the evening.)
Marinate serving size pieces of chicken in the above mixture for at least 2 hours in the refrigerator). Arrange chicken in a shallow baking dish and bake for 1 hour at 375 degrees (no cover). It’s a good idea to baste the chicken and turn it over at the halfway mark, but it is not necessary. Serve with rice pilaf. (Rice a Roni makes a good one!)