No Hassle Baked Chicken and Potatoes
One of our favorite weekend meals is baked chicken! It’s just so easy to pop it in the oven, let it cook for an hour or two and be done with it! Like you, we don’t have hours upon hours to spend making an elaborate Sunday meal. One of the best things about this meal is that there isn’t tenderizing, trimming or marinating to be done. Just a couple of prep steps, it’s that simple!
We prefer to buy the Amish all-natural whole fryer chicken. There are a few reasons we like this particular brand. One, it’s local. We try to buy as many local goods as possible. Two, it’s all-natural. No antibiotics, additives or by-products added, the chickens eat a vegetarian diet, and are cage-free. This is very important to us.
We usually get the 4.5-pound chicken. With side dishes, it is more than enough for two people.
First, take the chicken out of the wrapping, and then drizzle it with olive oil and sprinkle it with a combination of sea salt, black pepper, cumin, garlic and onion powder. Really, any seasonings will do, this is just what we prefer.
I like to throw in some russet potatoes, and put them in the pot. Side dish, done.
I do like to add a bit of water to the bottom. Put the lid on and bake at 350 or 375 (depending on your oven). When it’s nearing completion (180 degrees – checked with a meat thermometer) I like to take the lid off for about 20 minutes or so, so that the top gets crispy. Voilà, dinner is served!