Oven Baked Chicken

On Sunday, I decided to make chicken and cheesy potatoes. I’ve made this recipe before, and it is extremely easy and tasty too.  It’s from the Betty Crocker website. I think I originally found it on a box of Bisquick.  I don’t know why I apparently like to use Bisquick. It just makes things easy, I guess!  But this is a good one.

The a couple things I did differently than the recipe was remove the skin from the large piece of chicken, then I increased the butter by about 1 tbsp. I left it on the wings and some of the smaller parts of the other pieces, to prevent the actual meat from drying out. And I used the reduced fat Bisquick.

Oven-Baked Chicken

2  tablespoon butter
2/3  cup Reduced Fat Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)  – Remove skin from large pieces.

  1. Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
  2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
  3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

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