Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Make this up to two days ahead, and reheat in the oven or microwave. Use the leftovers in tacos or wraps with Cheddar cheese and bacon.

Recipe by Southern Living July 2003

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Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 10 ingredients in a saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes.

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  • Place flour in a shallow dish; dredge chicken pieces on both sides. Arrange thighs, bone-side up, and legs in a roasting pan. Pour tomato juice mixture evenly over chicken.

  • Bake at 350° for 1 1/2 to 2 hours, basting occasionally.

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