Hello folks - sorry I've been absent this morning. Heavy meeting day today, so not a whole lot of time to hang out in the Shed.
a reply to: crappiekat
Unless otherwise noted, all ingredients are organic/non-GMO/non-antibiotic etc. and free-range for the chicken
1-2 Potatoes (baking-size potatoes, or 5-6 small B-size potatoes)
1 large onion
All vegetables cut into chunks
1 whole fryer chicken (~3 lbs), cut into standard pieces or equivalent pieces (thighs & drumsticks work best) with skin on!
Expeller-pressed coconut oil, or organic butter, melted
1 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp smoked paprika
1 tsp sea salt (add more to taste)
1/2 tsp fresh ground black pepper (add more to taste)
1/2 tsp dried thyme, or 2 tsp fresh thyme
1/2 tsp dried sage
Preheat oven to 350.
Lay the vegetables in the bottom of a roasting pan, then lay the chicken on top. Working quickly, drizzle the melted coconut oil over the chicken
followed quickly by a generous sprinkling of the seasoning (a second person, such as a little Shepherdito, helps tremendously here.)
Bake chicken 40-55 minutes or until juices run clear (not pink) when pierced. Continue to baste the chicken about every 10 minutes with the oil and
juices that collect in the pan.
NOTES: My boys like their chicken crispy and seasoned-salty. If that's the case for your family, feel free to double or triple the seasoning
and use as much as you like. We actually make a whole jar of it and just keep it on hand - a couple of my boys will eat it on any
recipe and sometimes on hamburgers. To turn it into a hamburger seasoning just omit the thyme & sage.
It's the butter or oil which makes the chicken skin crispy. As such, I'm a little concerned this may be too greasy for you. I will say this recipe
is less greasy than fried chicken, but more so than say, a grilled chicken breast. The vegetables on the bottom absorb most of the excess oil or
The baking time is wide because ovens vary. You really just have to know your oven and how long it takes to bake chicken. I've seen it done in as
little as 40 minutes, or take actually as long as 1 hour 10. Just depends.
a reply to: crappiekat
Well, technically I meant I was not on ATS pretty much at all over the weekend or on Monday. My wife was out of town this past weekend so it was just
me & the Shepherditos. We had a lot planned so I was pretty short on time to log on.
That said, I've been wondering where you are geographically since I joined the Shed. You keep talking about the northwoods, crappies, lakes, and you
pretty much seem to get the same weather I get. I'm guessing you're in northern MN, northern or NW WI, or possibly in the UP, but my guess is you're
not quite that far east. Am I close? Of course if you don't want to post your location no worries. I've just been curious.
RE: A little of this, a little of that. It's how I learned to cook from my mother. When the other boys in the neighborhood were playing street
football, I was inside making BBQ beef, tacos, or anything else I could help my mom with in the kitchen. In school, I got teased for it. That was
until we all got to college, and I was capable of creating a gourmet romantic dinner for gorgeous young ladies while the street football punks were
taking their dates to Perkins or Arby's. Nyah nyah. (Think rolled lasagna with both red and cream sauces made from scratch, Caesar salad, a nice
Chianti, etc. I even made my own pasta for it. I gotz skillz baby.)
edit on 4-12-2017 by PrairieShepherd because: Good Lord in Heaven I
cannot spell today...