10 chicken drumsticks, skin removed
1 garlic clove, crushed
1 tsp kosher salt
2 Tbsp Newman's Own® Lite Honey Mustard dressing
2 Tbsp rum, brandy, or whiskey (optional)
1 large onion, sliced
1 red pepper, sliced 1 green pepper, sliced
2 carrots, thinly sliced
1 jar Newman's Own® Peach Chunky Salsa
Mix chicken, garlic clove, salt, salad dressing, and optional liquor in a large plastic bag. Refrigerate at least 2 hours.
Slice the onion, peppers, and carrots and arrange on the bottom of a large baking dish. Preheat oven to 375 degrees.
Take the chicken pieces out of the marinade, drain well and pat dry with paper towels. Place the chicken pieces in one layer on top of the vegetables in the baking pan. Spoon salsa over chicken, using about 3/4 of jar. Bake 40 minutes, or until the chicken and vegetables are golden brown.
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