Recipe from Dinner Doctor: Single Millie, Quick and Easy Episode
Serves Four to Six
1 ½ pounds chicken legs and thighs
1 ½ cups bottled Italian salad dressing
2 tablespoons minced garlic
½ cup ketchup
2 tablespoons soy sauce
- Mix the bottled dressing with the garlic, ketchup, and soy in a bowl and add the chicken parts. Stir to coat, cover with plastic wrap, and let the chicken marinate for several hours or overnight, if possible in the refrigerator.
- Preheat the oven to 375 degrees. Line a cookie sheets with aluminum foil and arrange the pieces, skin-side up on the pan, spooning some of the marinade on top. Roast the chicken for about 45 minutes turning once or until deep golden brown. Remove and serve hot, at room temperature, or cold.