Crispy Baked Chicken With Peaches - cooking recipe

Ingredients

2 small broiling chickens or equivalent in parts
1 bottle Milani's 1890 French dressing
1 (No. 2) can peach halves

Preparation

Place cut-up chicken, slightly salted, skin side up in a baking pan large enough so the pieces don't overlap.
Mix entire bottle of dressing with the peach juice (reserving peach halves for later) and pour over chicken.
Cover (with foil if necessary) and refrigerate for 24 hours.
Bake, uncovered, in 325\u00b0 oven for 1 1/2 hours, basting occasionally.
Then add peaches, continue basting, and bake until chicken looks dark, glazed and crisp.
This will take an additional 20 to 30 minutes.
(Particularly good with rice.)