Makes 8 to 10 servings

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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

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Ratings & Reviews

PinkLadyLA's Review

June 02, 2011
I don't like to grill so this was a good substitute. It did take an hour and a half to bake so I made it the night before a family dinner. It reheated well. I added several chicken breasts and they cooked just fine. I paired it with a potato salad and Cooking Light's Corn Custard recipe. It was a big hit!