30-Minute Chicken Marinade 
Original Creole Seasoning 
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Get RecipeBring Southern flavor to the dinner table with this juicy Southern Baked Chicken by @CreoleSeoul. Marinated with Tony’s and baked with colorful peppers and onions, every bite is tender, savory, and covered in gravy.
Ingredients
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1 pound dark meat chicken (thighs, drums, and wings)
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1 bottle Tony Chachere’s 30-Minute Chicken Marinade
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Tony Chachere’s Original Creole Seasoning, to taste
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smoked paprika, to taste
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Italian seasoning, to taste
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1 white onion, chopped
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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1/2 cup butter, cut into tabs
- Clear
Directions
- Preheat oven to 375ºF.
- Add chicken to a large bowl and coat in the chicken marinade and seasonings. Cover and let marinade for at least 30 minutes in the refrigerator.
- After at least 30 minutes, remove the chicken from the refrigerator and stir the chopped vegetables into the chicken.
- Transfer the chicken and vegetables to a large baking pan, and spread the pieces out skin-side up so they don’t overlap. Use two pans if needed.
- Add the butter tabs around the pan and between the chicken pieces.
- Cover and bake for one hour.
- Remove the cover and baste the chicken with the pan gravy. Increase heat to 400ºF and cook uncovered for another 30 minutes or until chicken is brown, gravy has thickened, and meat is pulling away from the bone
- Remove from oven and baste chicken liberally with gravy.
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