This chicken dish is so delicious and easy to make!  Perfect for taking over to a friend or family member who could use a little help when they are going through a rough time.

Chicken Yum-Yum

What You'll Need:

1 whole chicken (4 lb/1.8 kg), cut into pieces
2 cloves garlic (about 2 tsp minced)
Salt and freshly ground black pepper
1 medium onion, coarsely chopped
1/2 cup ketchup
3 Tbsp brown sugar or granular Splenda
1 Tbsp lemon juice (preferably fresh)
1 Tbsp soy sauce (low-sodium or regular)
1/2 tsp dried basil

  1. Preheat the oven to 400°F. Rinse the chicken well and pat dry with paper towels. Trim the excess fat. Arrange the chicken in a single layer in a sprayed 9 × 13-inch casserole dish. Rub with garlic and lightly sprinkle with salt and pepper to taste. Scatter onions around the chicken.
  2. In a small bowl, combine the ketchup, brown sugar, lemon juice, soy sauce, and dried basil; mix well. Spoon the mixture over the chicken pieces and spread evenly. (If desired, the chicken can be prepared in advance up to this point and refrigerated for as long as 2 days.)
  3. Roast the chicken, uncovered, basting occasionally, for about 1 hour. Juices should run clear when the chicken is pierced with a fork.

Yield: 8 servings. Recipe doubles or triples easily. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 4 months.

Recipe by: Norene Gilletz (

Photo cred: Elisa Udaskin

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