|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 67g||86%|
|Saturated Fat 34g||172%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The distinction between roasting a whole chicken versus baking the pieces is important for this recipe. With a roasted chicken, you're looking to elevate the bird as much as possible - using a roasting pan with a rack. That way it's the hot, dry air of the oven that cooks it, producing a beautiful crispy skin while the meat stays juicy. With baked chicken, you cook it at a lower temperature than a roasted chicken, shooting for 375 F.
Since the chicken is cut up, and the pieces lie flat in a baking dish, the dish is conducting heat directly into the bottom half of the chicken, which is different than air. You get the sizzling fat on the bottom, for one thing, making it wonderfully crackly underneath. Thus, a chicken prepared in this manner is midway between roasting and braising. Or maybe not quite midway. Forty percent, let's say.
Another difference is that a baked chicken is typically dredged in seasoned flour before cooking, which we don't do when roasting a whole bird.
Watch Now: Seasoned Oven Baked Chicken Pieces
Gather the ingredients.
Preheat the oven to 375 F.
Combine the flour, salt, pepper and other seasonings in a shallow dish.
Pat the chicken dry with paper towels.
Working one piece at a time, dredge each piece of chicken in the flour and dip it in the melted butter.
Transfer to a baking dish skin-side-up.
Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.
Serve and enjoy!
- When dredging, if you use your hands versus tongs, the goal is to use one hand only for handling the items when they're dry - before they go into the butter - and your other hand will be your "wet" hand - for transferring buttered items into the flour and then onto the finished tray. If you get the hands switched around, you'll end up with a gummy mess.