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