|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.|
For a simple family meal, cut up a whole chicken (or buy it pre-cut at the grocery store) and bake while you prepare the side dishes. A dip in melted butter and a quick dredge in seasoned flour gives the meat good flavor and the skin a nice crispness.
The distinction between roasting a whole chicken versus baking chicken 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.
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, making it wonderfully crackly underneath. Baked chicken is also cooked at a lower temperature for deliciously moist meat. Thus, a chicken prepared in this manner is midway between roasting and braising.
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. Feel free to add more spices to your flour mixture if you like things spicy.
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Gather the ingredients. Preheat the oven to 375 F.
Combine the flour, salt, paprika, pepper, and other dried thyme in a shallow dish.
Pat the chicken dry with paper towels.
Working one piece at a time with tongs, dredge each piece of chicken in the flour mixture and then dip into the melted butter, covering completely.
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!
- If you use your hands instead of tongs when dredging, 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.
- The chicken is done with you cut into the thickest piece of dark meat and the juices run clear or the meat registers 165 F with a meat thermometer.
- Make your chicken extra spicy by added more paprika, chili powder, or your choice of spice mix.
- If your family is averse to spice, reduce or eliminate the spices, seasoning the chicken simply with salt.