It’s time for Karen’s Killer Fixin’s!
Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is BAKED MARINATED CHICKEN from KAREN’S KITCHEN!!
What’s wonderful about this chicken recipe is that it’s easy to throw together and forget about it until it’s done. It’s moist and flavorful, and quite delicious with potatoes, rice, even noodles. A basic chicken recipe that fits easily into your rotation.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
Karen
P.S. We’re at 754 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
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BAKED MARINATED CHICKEN
[From Karen’s Kitchen]
4 lb. chicken, cut into pieces, skin on or off*
1/2 cup oil
1/2 cup white wine
1 grated onion
1 clove garlic
1 finely chopped carrot
1/2 tsp salt
1/2 tsp. pepper
1/4 tsp thyme
1/4 tsp. marjoram
1/4 tsp. rosemary
Combine the oil and wine with the rest of the ingredients. Mix well. Combine the wet ingredients with the chicken pieces and allow to marinate (covered) in the refrigerator for at least an hour. Longer is better!
Lightly spray a 9-inch by 12-inch oven dish. Place the chicken pieces in a single layer on the baking dish, cover them with foil.
Bake in a preheated 450-degree oven until cooked through, about 45 minutes. (If needed, bake longer in 5-minute increments until juices run clear.)
If you’ve left the skin on and want it crispy, remove the foil for the last five minutes of cooking and turn the broiler on. Watch it carefully so you don’t burn the chicken!
*I prefer skin on for the flavor and crispness of the chicken pieces.
Happy Cooking!