In this baked chicken recipe the parts are cooked right in the marinade.

3 lbs. (1.4 kg)          chicken, cut up

1 cup (250 ml  )        ketchup

¾ cup (60 ml)           brown sugar or less

1 tablespoon (15 ml)  soy sauce

1 tablespoon (15 ml) vegetable oil

¼ cup (60 ml)           vinegar

1 package                 onion soup mix

There is no need to mix a marinade with the following baked chicken recipe. The Italian Dressing marinade is drained and reserved; then added before cooking.

¼ cup (60 ml)            Italian dressing
4                              chicken breasts

1 egg, slightly beaten

2 tablespoons (30 ml)  water

½ cup (125 ml)            Parmesan cheese

1/3 cup (85 ml)            fine dry bread crumbs

2 tablespoons (60 ml)   snipped parsley

½ teaspoon (1.5 ml)     salt

1/8 teaspoon (.5 ml)     pepper

Cover and refrigerate for 3 to 4 hours, occasionally tilting dish and spooning dressing over chicken.
Drain and reserve dressing.

Combine egg and water. In plastic bag, combine cheese, bread crumbs, parsley, salt and pepper.
Dip chicken in egg mixture, then shake a few pieces at a time in crumb mixture to coat.

Return coated chicken to baking dish; spoon remaining dressing over chicken.
Bake at 350º F./175ºC) for 40 to 45 minutes until tender.

The next recipe can be used with chicken or pork and is cooked on the barbeque. The spices can be altered to your personal preference. For ideas see Marinating Tips

Lemon Garlic Chicken

¾ cup (60 ml)                     fresh lemon juice (4 to 5 lemons)

1 cup (250 ml)                    oil

3                                      garlic cloves (crushed)

1 teaspoon (5 ml)                oregano

salt & pepper to taste

3 to 4 lbs. (900 g to 1.4 kg)  Chicken breast or pork tenderloin