Broiled Chicken

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Today and tomorrow recipe—fix the chicken one day, cook it the next


  • 2 (2 to 2½ lb.) broiler-fryer chickens
  • Italian salad dressing
  • tsp. salt
  • tsp. pepper


  • Cut chickens in halves. Break wing, hip and drumstick joints so chicken will stay flat while cooking. Brush both sides generously with salad dressing. Cover and chill in refrigerator overnight (or 4 to 5 hours).
  • Season chicken with salt and pepper. Place skin side down in broiling pan.
  • Broil 5 to 7″ from heat 25 minutes, or until lightly browned, basting occasionally with Italian salad dressing. Turn, brush again with salad dressing and continue broiling 15 minutes longer, or until chicken is golden brown. (Chicken is cooked when drumstick cuts easily and no pink color shows.)