Homestyle Baked Chicken
Pat had been up north hunting all weekend, and us girls have been trying to stay warm with the sudden drop in temperature and gusty winds that have been making do errands around town downright impossible. So 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.
Now, raise your hand if you’re ready to see 27 pictures of chicken… and only chicken? Super! 
In a stainless or aluminum pan… coat with olive oil. I may have gotten a little carried away while I was taking photos… so don’t be like me… just a thin coat, k?
Dot with butter and place in the preheated oven, to get the pan primed and the butter melted.
In a bag {I like to use bread or produce bags} add 2 cups of flour, black pepper and kosher salt.
Get your chicken ready. My mom always used either thighs, drumsticks or a combination of the two. I’ve made this with bone-in breasts and it’s doable… but boneless, it’s just not the same. I’ve since gotten over my phobia of chicken on a bone… and enjoy the drumsticks just as much as I did when I was a kid-o. Tip: I always trim off any extra skin that’s sort of “hanging” off the chicken. Soggy skin = disgusting.
Throw in a couple pieces at a time, shake to coat. Then just give the chicken pieces a shake any excess flour off the chicken.
Repeat and place the chicken on a clean plate as you go along.
With your oven mitts on your mitts, remove the pan from the oven.
Arrange the floured chicken into the roasting pan.
Here is the secret weapon. NOOOOORTHWOOOOOODS!
Back in the day, my Mom used poultry seasoning, some salt, black pepper and paprika. This is the more modern day version of that… it’s fantastic. Don’t let this little jar fool you… I have an 8 oz bag of this in my spice drawer. Love this stuff!
I know. That flour is a little bliiiiinding. But just in case you were unsure of what Northwoods seasoning should look like on floured chicken… well… here you go. Now just throw it in the oven, as is, and bake for 20 minutes.
Pull it out, notice it’s still a bit flour-y?
With your oven mitt on your one hand, and armed with a spoon {not a camera} in your other hand, dip the spoon in to the pan drippings and baste the chicken.
Make sure to get the extra seasonings into your spoon when you drizzle!
Once every piece is coated, return the pan back to the oven for 20 more minutes.
Repeat the basting process and place back into the oven for 10 minutes, remove, baste and bake for an additional 10 minutes more {so 60 minutes total}. Let cool for 5-10 minutes before serving.
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!
Homestyle Baked Chicken
Baked chicken just like my mom use to make!
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25
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
Directions:
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.
NOTE: If you don't have access to Penzy's Northwoods Seasoning, try poultry seasoning, paprika, kosher salt and black pepper.
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! (
pretty sure we should be neighbors (and best friends)… donuts, squash, brown butter and chicken. we are so much alike. this looks SO DELICIOUS.
Jessica I thought the same thing when I saw your chicken post yesterday! Too funny!
That looks so delicious! Thanks for sharing!
yum! this looks so juicy! do you think chicken breast would work?
Yum – this sounds great. I will give it a try!
This looks great! I just made baked chicken in the oven this past weekend, post to come tomorrow, yours looks great! I think we should have a tasting party with chicken to see which we like more…I am guessing I would choose yours…yummmmmmiiieee!
Jenna, I've tride it with the chicken breast, and they just cook to fast for the skin to get crispy. Now if it's bone-in skin-on chicken breast… then heck yeah!
Raven… I'll be sure to check it out tomorrow!
Oh yes, this looks amazing! What a perfect comforting fall dinner.
Sounds delicious. I've never heard of Northwood's seasoning. What is it similar to?
I think I need this. Now!
On my way over. And I'm bringing wine.
Maria~ it's like the most delicious poultry seasoning ever! In my recipe directions, it say you could totally substitute regular poultry seasoning with paprika… but if you can find a Penzy's store or online, you wont regret it!!
Bev~ bring 2!
It's 8:30am and I want this. What a simple and delicious way to make chicken!
Just curious why you baste the chicken instead of flipping it. Habit?
Looks great!
Deeelish!
Mark~ With flipping it you wouldn't crisp the skin, the top element in your oven does it best, the drippings just help it along!
Looks easy and delicious!
I will have to try this recipe this weekend. I always like to use the leftover chicken for some good salads during the week.
The Wanderfull Traveler
That does it. I'm going to Penzeys. I keep hearing about it and then I see it again…Northwoods is going on my Penzys shopping list
Love Penzy's
I'm book marking this recipe. It looks absolutely delicious!
I tried this receipe over the weekend and I have to tell you Laurie it was amazing! Thank you so much for sharing it.
I use this recipe for Cornish game.hens and I must say its to die for! The only thing I changed was adding minced garlic to the oil/butter! Thank you for.such a great recipe!
simplyscratch replied: — July 13th, 2012 @ 3:46 pm
OH your so welcome Patricia!
I have this in the oven now and it smells wonderful! I don’t have access to Penzy’s so I used Top Secret Recipe’s Chicken Rub. I cannot wait till it’s ready to eat!!