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Ever find roasted chicken too dry? Try my secret marinade for tender and juicy chicken every time
Defrost chicken, rinse it with cold water and remove pouch from inside. If you’d like to, cut off some of the extra fat.
Combine mustard, mayo and garlic in a small bowl. Rub salt and pepper all over the chicken. Using a spoon spread the mayo mix all over the chicken, on all sides and inside as well. Put the chicken into a dish, covered with a sheet of plastic wrap. Marinate it in the refrigerator overnight or at least 8 hours.
Preheat oven to 350-375 F. Place chicken on a roasting pan and add 2 cups of water to the pan. Bake for 45 minutes then flip it over and cook for another 45 minutes (or following directions on chicken package).
The texture is absolutely perfect, creamy and rich. You should start with 1/2 cup of cheese and go from there. If you want it cheesier and richer like me, then you can and should add 1/4 cup more. This is one of those recipes I have pinned to my fridge so that I have it close in those lazy single moments haha.
Have 30 minutes? Then you can definitely make this crazy good recipe using everyday ingredients.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!