FALLBROOK – 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.
Chicken lovers who are used to frying or grilling their favorite meals should try the following recipe for “Home-Style Baked Chicken” from Laurie McNamara’s “Simply Scratch: 120 Wholesome Homemade Recipes Made Easy,” published by Avery.
Home-Style Baked Chicken
Serves 4 to 6
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons poultry seasoning or use the recipe for mixture 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, drumsticks
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. Add a few pieces of 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 sprinkle with 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 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 five to eight minutes before serving.
Makes 3 tablespoons
- 3 teaspoons dried thyme
- 1 1/2 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 thyme, marjoram and rosemary. Blend until finely ground. Transfer to an airtight container and add the remaining teaspoon of thyme, nutmeg, paprika and sage. The seasoning mix can be stored in a dry, dark place for up to six months.
Sharp White Cheddar Mashed Potatoes
- 3 1/2 pounds russet potatoes, peeled and cut into large pieces
- Kosher salt
- 1 1/4 cups whole milk
- 4 tablespoons unsalted butter
- 3/4 cup grated sharp white cheddar cheese
- 1 tablespoon minced fresh flat-leaf parsley
- 1 teaspoon chopped fresh thyme leaves
Place the peeled potatoes in a pot and add cold water to cover by about 2 inches. Add a generous pinch of salt, cover and bring to a boil. Leave the lid open a crack and cook the potatoes for 15 to 20 minutes or until fork-tender.
With the lid askew, carefully drain the water from the pot. Return the pot to the stove over low heat. Add the milk and butter to the potatoes, cover and simmer the potatoes for 10 to 12 minutes.
Season the potatoes with 3/4 teaspoon of salt and mash with a potato masher or mix with a hand mixer. Add the cheddar and stir to combine. Taste and season with more salt if needed.
Combine the minced parsley and thyme and sprinkle over the potatoes.