Place chicken in a large zipper-topped plastic bag. In a small bowl, combine remaining ingredients (sour cream through salt); add to chicken then seal bag and gently massage to completely coat chicken.
Refrigerate for at least 3 hours but no longer than 24 hours.
Preheat oven to 400 degrees. Lightly grease a 13- x 9-inch pan.
Arrange chicken in prepared pan and bake, uncovered, for 30 minutes or until chicken is no longer pink when centers of thickest pieces are cut.