Ingredients
Method
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Pat the chicken pieces dry with paper towels and arrange them in a single layer in the prepared baking dish.
- In a small bowl, whisk together the full bottle of Catalina dressing and the dry onion soup mix until fully combined.
- Pour the sauce evenly over all of the chicken pieces, making sure every piece is well coated.
- Cover the baking dish tightly with aluminum foil (spray the inside of the foil with nonstick spray so it doesn't stick to the chicken).
- Bake covered for 45 minutes. Then carefully remove the foil and bake for an additional 20-25 minutes, until the sauce is caramelized and the chicken reaches an internal temperature of 165°F.
- Remove from oven and let rest for 5 minutes. Spoon sauce from the pan over the chicken before serving.
Nutrition
Notes
Storage: Allow chicken to cool fully, then store in a covered airtight container in the refrigerator for up to 3 days. This also freezes well for up to 3 months — cover tightly to protect against freezer burn.
Make it lower sodium: If you are watching your sodium, look for a low-sodium version of the onion soup mix. The dressing also comes in reduced-sugar and reduced-sodium varieties at most grocery stores.
Boneless option: You can use boneless, skinless chicken thighs to cut down on fat. Reduce the baking time and start checking for doneness (165°F internal temperature) around the 35-40 minute mark total.