While working out the ingredients, my sweet little dog was sitting on the floor at my feet impatiently waiting for the chicken to go in the oven – chicken being his all time favorite. Because I know that onions are lethal to dogs, I decided to change the recipe just a bit for my little Angus boy. So, you can either omit onions or add them as you will; it baked up beautifully and deliciously both ways. This is really good hot or cold.
1) 3 1/2 – 4 lb. chicken, whole or in pieces
1 can tomato soup
1/2 cup ketchup
1 Tbsp. dried Italian seasoning (or 1/2 cup Italian salad dressing)
1 cup water
2 Tbsp. garlic powder
2 Tbsp. paprika
1 tsp. kosher salt
1 tsp. ground pepper
1 large, whole onion peeled & sliced
Preheat your oven to 350 degrees and take out a roasting pan with a rack (for the whole chicken) or a baking dish with sides for the pieces. Rinse the chicken, pat dry, and place in the pan.
Into a large bowl, combine all the ingredients up to the onions (if using) and slowly pour and spread over the chicken. Add 1-2 cups of water to the bottom of the pan if using a rack. Place onion slices on top and all around the chicken.
Place in the oven for 1-1/2 hours, or until done, basting occasionally.