Ingredients:
- 8 pieces of favorite chicken, skinless and bone-in preferable
- 2 tbsp sodium reduced soy sauce
- 1 tbsp Splenda
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 4 green onion, sliced
- 2 cloves of garlic, minced
- Handful of fresh parsley
- Bio-salt and pepper
Directions:
- Preheat oven to 425
- In a large baking dish, combine marinade and toss with chicken.
- Season with pepper and lightly with bio-salt
- Arrange chicken pieces in dish and roast for 30 minutes until it begins to brown.
- Remove and baste with the marinade.
- Flip pieces and bake for another 10 minutes or until chicken is cooked.
- Garnish with lots of fresh parsley
Credit: Deb Spence