Simple Oven Baked Dinner

-
Sometimes just good old comfort foods taste the best. And if almost the whole meal can be baked in the oven at once, so much the better!

Tonight’s dinner was Oven Fried Chicken, Garlic Roasted Potatoes and a Green Salad.

I started off with about 3lbs of chicken drumsticks.


I buy the drumsticks because they are inexpensive and taste good. But you can use any type of chicken you would like. If you have more than 3lbs you will want to use a bigger pan and increase the amount of butter. Everything else will stay the same.

In a 9x13 pan melt ½ cup butter (this would be one stick or cube). You can do this by putting it the oven to melt or a microwave. Or melt the butter separately and pour into the pan..




Wash your chicken pieces and pat them dry.. I began by grinding up some whole wheat pastry flour. You will need 1 ½ cups of whole wheat pastry flour. Put the flour in a bowl big enough to put your chicken pieces in. Add to the flour 1 teaspoon salt, 1 teaspoon seasoning salt, 1 teaspoon pepper, 1 teaspoon chili powder, ½ teaspoon cumin and mix it up well..



In a second bowl put 1 cup of milk. Take your chicken pieces and coat them with milk. You do this by just turning them around in the milk a few times..



Now dip them in the flour mix to coat them well..



Lay the chicken in the pan of butter..



Continue to do this will the chicken pieces. ..



Set this aside and wash and cut up your potatoes. I used about 3lbs of potatoes. You can find my recipe and step by step picture instructions for Garlic Roasted Potatoes here: http://www.thefamilyhomestead.com/garlicroastedpotatoes.htm 


Now put the chicken and potatoes into a 375 degree oven.



Let them cook for 30 minutes. Stop and stir the potatoes. Cook for 15 more minutes. Now turn your chicken pieces over and stir the potatoes again. Cook for another 15 minutes. Remove potatoes (as long as they are soft and done cooking, if not, let them cook some more). Cook the chicken for another 15 minutes.. now you are done. Your chicken should be crispy and the meat tender. This was the time I used for drumsticks. If you use thicker more dense pieces of bone in chicken it might take longer.



While the chicken and potatoes are cooking make a green salad (http://homesteadinghomemaker.blogspot.com/2011/03/making-salad.html ) to go with your meal…

Enjoy! :)
 

Comments

  1. DonnaApril 9, 2011 at 6:12 AM

    My mouth is watering just reading & looking at your pictures! You do everything with such ease & make it all look so easy! Thanks for all you do, I appreciate it : )
    Donna
    http://homeschoolingsunnyflorida.blogspot.com/

    ReplyDelete
  2. JennieApril 9, 2011 at 7:00 AM

    Yummy dinner! Love that it's all in the oven together and comes out together too. :)

    www.makingahomeandfamily.com

    ReplyDelete
  3. UnknownApril 9, 2011 at 7:50 AM

    That looks very delicious! Thank you for sharing.
    Blessings,
    Rashel

    ReplyDelete
  4. Karen TwomblyApril 9, 2011 at 9:21 AM

    Looks yummy! I'll def give it a try!

    ReplyDelete
  5. MonicaApril 9, 2011 at 10:01 AM

    mmmm, sounds yummy. going to try this one too. I recently tried the Mexican beef and rice. I went over pretty well. With the leftovers we heated some refried beans and sliced stuff for tacos, we made big burritos! Very tasty!

    ReplyDelete
  6. Pattys PlaceApril 11, 2011 at 7:03 PM

    I made your chicken and your potatoes tonight. They are great. Thanks for all the work that you share with us.

    ReplyDelete
  7. CrystalApril 11, 2011 at 7:11 PM

    Patty.. thanks for the review and glad you liked the meal!! :)

    ReplyDelete
  8. Mary BethApril 25, 2011 at 5:52 AM

    THis looks sooo good can't wait to try this.

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this ...
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine...
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my ...
Read more