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.
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 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!