Community Pick
Chicken Lover's Ultimate Baked Chicken
"This chicken is herb seasoned and baked in a marinade. These ingredients give the chicken a very dark color but the taste is simply amazing and you will not believe how good it smells while it is baking! Succulent is the word my husband uses to describe it and he requests it quite often. My four children love it too and I have to bake two chickens each time I make it. They leave nothing but the bones! One try and it will become one of your favorites too."
photo by Sherry from Louisia
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 5 lbs whole chickens (one 5lb chicken)
- 2 cups Wishbone Italian salad dressing
- 1⁄2 cup soy sauce
- 1⁄2 cup Worcestershire sauce
- 1⁄4 cup butter
- 2 bay leaves
- 1 tablespoon poultry seasoning
- 1 teaspoon pepper
- 1⁄2 teaspoon salt
- 1 teaspoon basil
- 1⁄2 teaspoon garlic powder
directions
- Preheat your oven to 375°F.
- Place clean chicken in a roasting or 9x13 pan.
- Combine the Italian dressing, soy sauce, Worcestershire, and butter in a microwaveable bowl or small saucepan and warm until the butter is melted and the marinade is well combined.
- Use a baster if you have one, if not just pour the marinade inside and all over the chicken.
- Coat the top and sides of the chicken very well with the poultry seasoning. Next, season with the salt, pepper, basil and garlic powder. Put the bay leaves inside the cavity of the chicken.
- Place chicken uncovered on center rack of oven. Bake for 30 minutes then baste the chicken with the pan juices. Bake for another 30 minutes.
- Remove the chicken from the oven at the one hour mark and turn the chicken over in the pan. Baste the exposed underside with the pan juices and then season well with poultry seasoning, and a little sprinkle each of pepper and basil. Put the chicken back into the oven and bake for another 30 minutes. Again take out the chicken and turn it over. Depending on your oven and the exact size of your chicken it may take 15-30 minutes more for it to be done.
- Check for doneness at the thigh joint. No blood or redness means it is done. Do not be concerned with the dark color of the chicken at any point. It is the herbs and marinade that give it the dark color and it will not taste burned.
- As you serve the chicken dredge each piece in the pan juices or spoon a little of it over the piece.
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Reviews
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Let me just say OMG!!!! This is clearly a "10" and we only have 5 stars. I will never pay for a pre cooked chicken again (if I can help it)! This was the best chicken ever and I am not just saying that because Sherry is a dear friend of mine! The chicken was SO moist and juicy, my husband usually eats the leg quarter and this particular night I did serve him the leg quarter, however, after he finished his first plate he went back for a slice of the breast..... he said "if the dark meat is this tasty I have got to try the breast", he never eats breast meat except for in chicken salad. He also said he would eat the entire chicken, it was that good! As long as I have known Sherry, she has always loved cooking (and been good at it) and feeding her friends and of course, her family! I cannot wait to try more recipes from her collection.... This one will definitely become a family regular! I am already to purchase the next chicken. Thanks Sherry.... next! -
The seasonings on this were spot on. I changed the way we cooked it and it came out awesome. I used a smaller chicken (3 1/2 lbs.) and poured the marinade on top of the chicken in a ziplock bag and let it marinate overnight. I then plopped the chicken on top of an empty pop can filled with the leftover marinade and cooked it like beer can chicken. The marinade steamed up inside the chicken and cooked it in a little over an hour (350 for 1 hour 10 minutes on convection setting). The chicken was perfectly seasoned, juicy and had a wonderful crispy skin. Very, very good. Thanks! -
This is truly a deliciously savory chicken recipe. Even though I have never made it myself, I have eaten it! But as long as I can count on being able to go to her house and eat it, I will.. You see, Sherry is my daughter and a truly wonderful cook. She has many great recipes. I just love seeing all the good reviews she is getting. Thanks, Mom
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In the land of lovin there is no better place to be than the kitchen when this recipe is baking. I did change it to make it my own by using a 5lb organic cut-up chicken. I placed the marinade in a ziplock bag for two hours before baking and added 1/3 cup of Asian orange sauce glaze, but I have to say this was the very best succulent chicken I have ever had, my family fought for the last piece and sopped up the last of the sauce.
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Tried this was very good think it should b 2 in a half cups of Italian dressing was better the next day I cut my chicken an put it back in the oven to crisp the skin was great
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Tweaks
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This was a great recipe! Instead of a whole chicken we used chicken thighs in a baking pan. The chicken turned out very moist and fell off of the bone. Delicious!
RECIPE SUBMITTED BY
I am a happily married mother of four, two boys and two girls.I have recently started back to work as a substitute teacher.I have been a PTA volunteer for many years and a room mom 14 times.I have been blessed and cursed with the ability to cook good food. It has been my passion. I started cooking at age 12. I have perfected my own versions of recipes for our wonderful Louisiana cuisine.(I am working on convincing myself to share them.)
