Tangy Baked Chicken

Posted by Pussycat in Main Dishes | Leave a comment


Our main protein for Passover was this amazing chicken dish.  Seriously, it couldn’t get any easier, just marinate overnight in a large zip lock bag and then dump everything into a roaster when you’re ready to cook and voila, a chicken dish everyone will be raving about. It’s so moist and tasty you’ll be shocked… I promise.

Tangy Baked Chicken0033

I found this recipe on About.com under the kosher chicken recipes for Passover and they mentioned how everybody loved it.  I must admit I was a bit skeptical but gave it a shot any way and was pleasantly surprised.  Give it a go on any weeknight.  you won’t be disappointed.

Tangy Baked Chicken0003

Tangy Baked Chicken (from about kosher food at about.com)


  • 1 whole chicken cut up
  • 1/2 cup cola (not diet)
  • 1/3 cup ketchup
  • 2 – 3 tablespoons apricot jam
  • 1 small onion, finely chopped
  • 2 – 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground ginger

Marinate the chicken pieces in a large plastic bag with all the ingredients for at least 2 hours or overnight.

Preheat the oven to 375 degrees.  Place the chicken pieces in a Pyrex dish or roasting pan in a single layer, pouring all the marinate in with the chicken.  Bake, covered at 375 degrees for 1 hour, basing after half an hour.  Remove the lid (or foil) and bake uncovered for another 20 – 30 minutes, until the chicken is browned and cooked through.  Serve and enjoy.

So, so easy and so SO good!

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