Friday, December 13, 2013
1 Can whole-berry cranberry sauce
1 c. French salad dressing
1 envelope onion soup mix
1 broiler/fryer chicken (3 to 4 lbs.) cut up
Hot cooked couscous or rice
In a large bowl, whisk cranberry sauce, salad dressing, and onion soup mix until blended. Pour half the marinade into a large resealable plastic bag. Add chicken, turn to coat. Refrigerate overnight or at least 4 hours. Cover and refrigerate remaining marinade until ready to cook.
Preheat oven to 350. Drain chicken, discarding marinade in bag. Place chicken, skin side up, in a 15 X 10 X 1 inch pan. Bake 40 minutes; turn chicken. Drizzle with reserved cranberry mixture; cook 20-30 minutes longer or until juices run clear. Serve with couscous or rice. 4 servings.