Chicken can be served in various ways, and that versatility no doubt contributes to the popularity of poultry. Some people love their chicken fried, while others can’t get enough grilled chicken. Baking chicken may not be as popular as frying or grilling it, but baked chicken is no less delicious. For chicken lovers used to frying or grilling their favorite meals, the following recipe for “Home-Style Baked Chicken” from Laurie McNamara’s “Simply Scratch: 120 Wholesome Homemade Recipes Made Easy” (Avery) may just make you a baked chicken devotee.
Home-Style Baked Chicken
Serves 4 to 6
2 tablespoons olive oil
2 tablespoons unsalted butter
11/2 teaspoons Poultry Seasoning (see below)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup unbleached all-purpose flour
1/2 teaspoon paprika
4 to 5 pounds skin-on, bone-in chicken thighs and
Preheat the oven and a 9-by-13-inch metal roasting pan to 375 F. Place the olive oil and butter in the pan and place the pan in the oven on the lower rack.
In a small bowl, combine the poultry seasoning, salt and pepper. Set aside.
Place the flour in a resealable bag. Place a few pieces of the chicken in the flour at a time, seal, and shake to coat. Remove and vigorously shake off any excess flour. Place the flour-dusted chicken on a clean platter. Repeat with the remaining chicken pieces.
Remove the roasting pan from the oven and immediately arrange the chicken skin-side up in a single layer over the bottom of the pan and then sprinkle with some of the poultry seasoning blend and paprika. It should sizzle.
Place the hot pan back on the lower rack of the oven and bake for 20 minutes. Remove, baste by spooning the juices that have collected in the pan over each piece, and then sprinkle the chicken with the remaining poultry seasoning blend.
Return the pan to the oven and bake for 20 minutes more. Remove and baste one last time before moving the chicken to the middle rack and baking for 10 to 15 minutes more to further crisp the chicken skin.
Let rest for 5 to 8 minutes before serving.
Makes 3 tablespoons
3 teaspoons dried thyme
11/2 teaspoons dried marjoram
1 teaspoon dried rosemary
1/2 teaspoon freshly grated nutmeg
2 teaspoons paprika
2 teaspoons ground sage
In a spice grinder or using a mortar and pestle, combine 2 teaspoons of the thyme, the marjoram and the rosemary. Blend until finely ground. Transfer to an airtight container and add the remaining 1 teaspoon thyme, the nutmeg, the paprika, and the sage. Store in a dry, dark place for up to 6 months