1/2 cup italian salad dressing
1/2 cup soy sauce
6 bone-in chicken breast halves (I use boneless)
1/8 tsp onion salt
1/8 teaspoon garlic salt
In 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.
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 juices run clear and a meat thermometer reads 170, brushing occasionally with reserved marinade.
1/2 cup soy sauce
6 bone-in chicken breast halves (I use boneless)
1/8 tsp onion salt
1/8 teaspoon garlic salt
In 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.
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 juices run clear and a meat thermometer reads 170, brushing occasionally with reserved marinade.
