Friday, October 16, 2009

Easy Oven Fried Chicken & Potato Wedges

This is a fantastic dinner to prep in 15 minutes and put in the oven. The chicken and potatoes get golden brown and crispy. It's one of my family's favorites!


1 whole cut up chicken, or 2-3 lbs of chicken pieces of your choice
Kosher salt & pepper
Dried thyme
1 cup all purpose flour
Olive oil

Preheat oven to 375’. Line a cookie sheet (with sides) with Reynolds non stick foil. Rinse chicken and drain well. Season each piece generously with salt, pepper, & thyme. Put flour into a medium size bowl. Dredge each piece of chicken in flour and shake to remove excess flour. Place on foil lined sheet. Drizzle each piece of chicken with olive oil. Bake for one hour.


2 lbs. red potatoes, cut into bite size pieces, or russet potatoes cut into wedges
1/2 t. granulated garlic
½ t. salt
¼ t. pepper
½ t. dried thyme
1 t. dried crushed rosemary
2 T. olive oil
3 T. flour
Olive oil for additional drizzling

Preheat oven to 375’. Line a cookie sheet with Reynolds non stick foil. Wash potatoes to remove any surface dirt. Cut into bite size pieces or wedges and place in a large mixing bowl. Sprinkle garlic, salt, pepper, thyme, & rosemary over potatoes. Mix well. Drizzle olive oil over potatoes & mix well. Sprinkle flour over potatoes & mix well to coat. Spread over foil lined sheet, drizzle with a little additional olive oil. Bake for 45 minutes, turning half way through baking. For a little extra flavor, after potatoes are done toss with 1-2 tablespoons of grated parmesan cheese.

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