Oven Fried Chicken & Parmesan Baked Potatoes
Chicken:
Heat oven to 425 degrees. Put 1 stick of butter in a 9x13 inch baking pan (you may need to divide it between two pans, depending on how big the chicken pieces are) and place pan in oven to melt (watch closely and take pan out as soon as it's melted; it burns quickly). Skin chicken (optional, but I always do). Shake chicken pieces one at a time in bag with flour and seasonings (I didn't mix this very well; you might want to shake it a bit before adding the chicken). Place chicken meaty side down in melted butter. Bake uncovered 30 minutes, then turn chicken pieces over and bake until juices run clear, about another 30 minutes.
Potatoes:
Melt 6 Tbsp butter in a 9x13 pan in oven. Sprinkle 3 Tbsp. Parmesan cheese (measured out in small baggie) evenly over butter. Wash potatoes and half lengthwise; place cut side down on top of Parmesan/butter. Bake at 425 until tender, about 30-40 minutes.
Heat oven to 425 degrees. Put 1 stick of butter in a 9x13 inch baking pan (you may need to divide it between two pans, depending on how big the chicken pieces are) and place pan in oven to melt (watch closely and take pan out as soon as it's melted; it burns quickly). Skin chicken (optional, but I always do). Shake chicken pieces one at a time in bag with flour and seasonings (I didn't mix this very well; you might want to shake it a bit before adding the chicken). Place chicken meaty side down in melted butter. Bake uncovered 30 minutes, then turn chicken pieces over and bake until juices run clear, about another 30 minutes.
Potatoes:
Melt 6 Tbsp butter in a 9x13 pan in oven. Sprinkle 3 Tbsp. Parmesan cheese (measured out in small baggie) evenly over butter. Wash potatoes and half lengthwise; place cut side down on top of Parmesan/butter. Bake at 425 until tender, about 30-40 minutes.
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