Except for grilling in the summertime, this is my most frequently used method of cooking chicken. If you want baked potatoes also, then start baking them 15 to 30 minutes before the chicken.
Ingredients:
Skinless bone-in or boneless chicken pieces, rinsed and patted dry with paper towels
Olive oil
Fine dry breadcrumbs, seasoned or not
Italian seasoning (a prepared blend of marjoram, thyme, rosemary, savory, sage, oregano, and basil; McCormick is available locally for me) or other herb seasoning of your choice
Equipment:
Glass baking dish large enough to hold the chicken pieces in a single layer
Tongs or a fork
Plastic bag for breadcrumbs
1. Preheat oven to 350 degrees F.
2. Pour enough olive oil into the baking dish to coat the bottom and leave a shallow puddle.
3. Pour about ½ cup (or more) breadcrumbs into a gallon-size plastic bag, then put in a chicken piece and shake to coat it in breadcrumbs. Put the coated piece in the baking dish, underside up. When all of the chicken pieces are coated and arranged in the dish, sprinkle Italian seasoning over them all.
4. Put the dish into the oven and bake uncovered for 30 minutes.
5. At the end of 30 minutes, remove the dish from the oven, and turn the chicken pieces. Sprinkle more Italian seasoning over the chicken.
6. Put the dish back into the oven and bake for 15 more minutes, or until done.
Lucky Puppy
We feed our dog at the same time we have dinner ourselves. He loves chicken, so we give him a little of it cut up into tiny pieces. If there are any juices left in the baking dish, we pour it over his dry food, put on the chicken pieces and mix it all up. Guaranteed clean bowl, and a happy dog.
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