 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Meet the Cook: When I came up with this recipe, I was looking for something that didn't require last-minute fuss. It's great getting compliments on something so simple! My husband and i just retired from farming. We have two grown children. -Myrtle Nelson, Wetaskiwin, Alberta Ingredients:
1 cup dry bread crumbs |
1/2 cup king arthur unbleached all-purpose flour |
2 teaspoons salt |
2 teaspoons paprika |
1 teaspoon seasoned salt |
1 teaspoon sugar |
1 teaspoon onion powder |
1 teaspoon rubbed sage |
1 teaspoon dried oregano |
1/2 teaspoon pepper |
1/2 teaspoon celery seed |
1/2 teaspoon dried parsley flakes |
1/4 teaspoon garlic powder |
3-1/2 to 4 pounds chicken pieces, skin removed |
3 tablespoons canola oil |
potatoes: |
1 teaspoon canola oil |
1 teaspoon seasoned salt |
1 teaspoon dried parsley flakes |
1/2 teaspoon paprika |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper |
4 medium red potatoes, cut into 1-inch cubes |
Directions:
1. In a shallow bowl, combine the first 13 ingredients. Place oil in another shallow bowl. Dip chicken in oil; coat with crumb mixture. Place on greased 15-in. x 10-in. x 1-in. baking pan.
2. For potatoes, in a large bowl, combine the oil, salt, parsley, paprika, garlic powder and pepper. Add potatoes; toss to coat. Place around chicken.
3. Bake, uncovered, at 350° for 1 hour or until chicken juices run clear. Yield: 4 servings.
|
|