Whether there’s snow on the ground or not, December seems to roar in like a blizzard, picking up time and routine, mixing it up in a flurry of flashing white, and tossing it to the wind. In other words, I’m a day late.
Spinach & Cheese Manicotti
Roast Chicken & Potato Fans
(the recipe for the chicken is below; the potato fans are from America’s Test Kitchen)
Creamy Potato Soup with Bacon
Steak & Chicken Fajitas
Easy Roast Chicken
This recipe is one of my mom’s which I’m sure was passed on to her by my grandma. Sure, you can roast chicken without the flour and the butter, and it’s good. But I like it this way a lot–the skin gets nice and crispy. If you happen to be familiar with Penzey’s Spices or The Spice House, I often replace the seasoning in the recipe below with a couple teaspoons of Old World seasoning (it’s called Old World Central at the The Spice House). It’s one of my favorite, versatile seasonings (thanks again to my parents for introducing me to these spices!).
1 package bone-in chicken pieces (your choice; I tend to use drumsticks or thighs for uniformity in cooking)
- 1 tsp. salt
1 tsp. ground black pepper
1 tsp. garlic powder
1/2 tsp. paprika
1/2 cup flour
2 Tbsp. butter or margarine
Preheat oven to 400 degrees. Line rimmed baking sheet or baking dish with double layer of aluminum foil.
Mix salt, pepper, garlic powder, and paprika in small dish. Set aside.
Place flour in resealable plastic bag or large dish with tightly-sealing cover. Add chicken pieces; toss to coat.
Place chicken pieces on baking sheet; sprinkle with seasoning mix.
- Place one pat of butter on top of each chicken piece.
- Bake in oven until thermometer reads 180 degrees (dark meat) or until juices run clear when pierced or cut with sharp knife, about 35-45 minutes. (When I cooked these this week, the drumsticks were still pretty frozen, and it took an hour for them to cook through.)