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.

homestyle-baked-chicken-

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.

homestyle-baked-chicken-ingredients

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!

homestyle-baked-chicken-penzys-northwoods-seasoning

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!

sprinkled

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.

drizzle

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-

Print Save

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.

    Pin It

25 Responses to “Homestyle Baked Chicken”

  1. #
    1
    jessica @ How Sweet — October 20, 2011 at 1:20 pm

    pretty sure we should be neighbors (and best friends)… donuts, squash, brown butter and chicken. we are so much alike. this looks SO DELICIOUS.

  2. #
    2
    Laurie {Simply Scratch} — October 20, 2011 at 1:26 pm

    Jessica I thought the same thing when I saw your chicken post yesterday! Too funny! :)

  3. #
    3
    Heather — October 20, 2011 at 1:27 pm

    That looks so delicious! Thanks for sharing!

  4. #
    4
    jenna — October 20, 2011 at 2:00 pm

    yum! this looks so juicy! do you think chicken breast would work?

  5. #
    5
    Allison at Novice Life — October 20, 2011 at 2:03 pm

    Yum – this sounds great. I will give it a try!

  6. #
    6
    RavieNomNoms — October 20, 2011 at 2:04 pm

    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!

  7. #
    7
    Laurie {Simply Scratch} — October 20, 2011 at 2:16 pm

    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! :)

  8. #
    8
    Erin — October 20, 2011 at 2:21 pm

    Oh yes, this looks amazing! What a perfect comforting fall dinner.

  9. #
    9
    Maria @ Orchard Bloom — October 20, 2011 at 2:41 pm

    Sounds delicious. I've never heard of Northwood's seasoning. What is it similar to?

  10. #
    10
    movita beaucoup — October 20, 2011 at 2:44 pm

    I think I need this. Now!

  11. #
    11
    Bev Weidner — October 20, 2011 at 2:50 pm

    On my way over. And I'm bringing wine.

  12. #
    12
    Laurie {Simply Scratch} — October 20, 2011 at 3:00 pm

    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!

  13. #
    13
    Lauren@LittleYellowKitchen — October 20, 2011 at 3:25 pm

    It's 8:30am and I want this. What a simple and delicious way to make chicken!

  14. #
    14
    Mark — October 20, 2011 at 4:42 pm

    Just curious why you baste the chicken instead of flipping it. Habit?

    Looks great!

  15. #
    15
    Emily Malloy — October 20, 2011 at 4:46 pm

    Deeelish!

  16. #
    16
    Laurie {Simply Scratch} — October 20, 2011 at 5:02 pm

    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! :)

  17. #
    17
    Murissa Maurice — October 20, 2011 at 8:07 pm

    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

  18. #
    18
    Erin | Better Than Doing Laundry — October 21, 2011 at 12:41 am

    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 :-)

  19. #
    19
    Kelsey (Happyolks) — October 21, 2011 at 4:51 am

    Love Penzy's :)

  20. #
    20
    Made in Sonoma — October 29, 2011 at 9:10 pm

    I'm book marking this recipe. It looks absolutely delicious!

  21. #
    21
    Jamie Hampton — November 7, 2011 at 1:40 pm

    I tried this receipe over the weekend and I have to tell you Laurie it was amazing! Thank you so much for sharing it.

  22. #
    22
    Patricia — July 13, 2012 at 1:55 am

    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! :)

  23. #
    23
    Jodee — April 7, 2013 at 5:47 pm

    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!!

  24. #
    24
    Kari@Loaves n Dishes — October 22, 2013 at 6:29 pm

    I totally agree it has to be bone in skin on for roasting, even the smell of the chicken cooking is different with boneless chicken. I have to tell you that I love all that butter you added, butter makes everything better!

Leave a Comment





Current day month ye@r *