My Mom's Homestyle Baked Chicken

By Addie

On Sunday I thought we all needed some good home cooking. I’m talking my mom’s baked chicken, mashed potatoes with gravy, buttery corn and rolls. My Mom has been making chicken this way since I can remember. And although it calls for only a few simple ingredients, it’s the basting technique that I believe really makes this chicken the bomb. I can remember walking in the front door, on a chilly fall day after school, and getting slapped in the face by the smell of her chicken baking in the oven. It’s hands down on of my most favorite childhood memories and favorite meal that she makes.


Really wish I had a finished plate to show you just how crispy, delicious and perfect this baked chicken is… but I was hungry and I couldn’t wait any longer. Oh! And the pan drippings make EXCELLENT gravy! Enjoy!

Ingredients

• 4-6 pounds Chicken Thighs and Drumsticks
• 2 cups All Purpose Flour
• 4 tablespoons Olive Oil, roughly
• 4 tablespoons Butter
• Salt and Pepper, to taste
• Penzy's Northwoods Seasoning

Preparation

Step 1

Preheat oven to 375 degrees.

In a stainless or aluminum pan, add oil and butter. Place in oven to melt butter and heat the pan.

To a produce or bread bag, add two cups all purpose flour, salt and pepper. Place a couple pieces of chicken in the seasoned flour, shake any excess flour off of the chicken and set aside, repeat.

Remove the hot pan from the oven and lay the chicken {skin side up} in a single layer. Season with a little more salt, pepper and a few shakes of the Northwoods seasoning.

Place the chicken into the preheated oven and let it bake for 20 minutes. Remove, baste with butter/oil mixture and place back into oven for another 20 minutes. Baste and bake for 10 minutes, remove and baste one last time before baking for an additional 10 minutes. Remove and let cool for 5-10 minutes. Serve.
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NOTE: If you don't have access to Penzy's Northwoods Seasoning, try poultry seasoning, paprika, kosher salt and black pepper.