In large bowl, place 2 heaped Tablespoons of Dip and Seasoning Mix. Pour boiling water
over seasoning. Stir to blend. Let it sit for about ten minutes. Add the oil to the seasoning and water mixture in the bowl. Stir to blend. Add vinegar and stir. Add yogourt, and stir to blend.
Place chicken pieces in bowl, one at a time, turning to coat each one with the marinade.
(You can also use a large freezer ziploc bag, adding ingredients in the above order.)
When all the chicken has a coating of the marinade, cover bowl with plastic wrap and place
in refrigerator for a minimum of 2 hours, up to 24 hours. Turn the pieces in the bowl after
one hour to distribute the marinade. Add a bit more oil if it isn't coating well.
Preheat oven to 350 degrees. Place chicken pieces, skin side up, in an ovenproof baking dish
or a 9" x 9" cake pan. Spoon a bit of the marinade over the chicken and spread evenly on
the skin. Pour 1/2 cup water into a corner of the pan, being careful not to pour it on the
chicken. Season with salt and pepper.
Bake uncovered for approximately 50 - 60 minutes, until nicely browned. Cooked chicken
should have an internal temperature of 190 degrees (check with thermometer).
About halfway through baking time, remove pan from oven and spoon the juices at the bottom of the pan over the chicken to moisten them. Repeat ten minutes later. Remove from oven when
done, and let rest for a few minutes before serving.
Note: If you want a creamy sauce for the chicken, warm 1 cup chicken broth in a small
saucepan until simmering, then whisk in the leftover marinade from the bowl or bag used to
chill the chicken. Add 1 Tbsp. butter and continue to whisk until it comes to a boil. Turn down
heat and let it simmer about 3-4 minutes, then serve with baked chicken.