Southern Baked Chicken

When it comes to soul-soothing comfort food, few dishes can compare to the timeless allure of classic Southern baked chicken.

This cherished recipe has been passed down through generations, though iterative, it has graced family tables with its irresistible aroma and tender, flavorful meat. If you’re in need of a recipe that’s easy, approachable, and reminiscent of Grandma’s love-filled kitchen, look no further.

You might think that I have southern roots as much as I make comfort soul food but that’s truly not the case. I was born and raised in Jamaica and so my Caribbean heritage is infused in everything I make. I have a love for southern cuisine because of how comforting and delightful it is. This southern baked chicken is just that. I amplified it a bit with some infusions of Caribbean cuisine like fresh thyme but at it’s core this dish is quintessential soul food.

Ingredients:

1 lb of dark meat chicken pieces like drumsticks and wings (about 12)
1 tsp All purpose seasoning, like adobo or lawrys
1 tsp Herbs de provence
1 tsp Kosher salt
1 tsp smoked paprika
1 tsp @aldiusa Salt free table blend seasoning
1 tbsp of olive oil
1/2 white onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 tbsp better than bouillon chicken base
1/2 cup of water
1 tbsp of flour
Fresh thyme
Fresh rosemary
3 tbsp of butter

Directions:

  1. Wash chicken and pat dry with paper towels
  2. To a bowl, drizzle chicken with olive oil and season with seasoning blend, peppers, onion and thyme then transfer to a stoneware pan with tight fitting lid
  3. To the chicken add fresh thyme, butter and liquid
  4. Cover and bake at 375 for one hour
  5. Increase heat to 400 and cook for another 30 minutes or until chicken is brown, gravy has thickened and meat is pulling away from the bone
  6. Remove from oven and baste chicken liberally with gravy
Yield: 4 servings

Southern Baked Chicken

Southern Baked Chicken

When it comes to soul-soothing comfort food, few dishes can compare to the timeless allure of classic Southern baked chicken.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Additional Time 5 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 1 lb of dark meat chicken pieces like drumsticks and wings (about 12)
  • 1 tsp All purpose seasoning, like adobo or lawrys
  • 1 tsp Herbs de provence
  • 1 tsp Kosher salt
  • 1 tsp smoked paprika
  • 1 tsp¬†@aldiusa¬†Salt free table blend seasoning
  • 1 tbsp of olive oil
  • 1/2 white onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 tbsp better than bouillon chicken base
  • 1/2 cup of water
  • 1 tbsp of flour
  • Fresh thyme
  • Fresh rosemary
  • 3 tbsp of butter

Instructions

  1. Wash chicken and pat dry with paper towels
  2. To a bowl, drizzle chicken with olive oil and season with seasoning blend, peppers, onion and thyme then transfer to a stoneware pan with tight fitting lid
  3. To the chicken add fresh thyme, butter
  4. Mix the water with flour and add liquid to the pan (it shoud not cover chicken)
  5. Cover and bake at 375 for one hour
  6. Increase heat to 400 and cook for another 30 minutes or until chicken is brown, gravy has thickened and meat is pulling away from the bone
  7. Remove from oven and baste chicken liberally with gravy

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My classic Southern baked chicken recipe is a testament to the heartwarming tradition of Southern comfort food. With its simple yet tantalizing flavors, this dish encapsulates the essence of family gatherings and cherished memories. Whether you’re a seasoned chef or just starting your culinary journey, this recipe invites you to experience the joy of creating a meal that warms both the stomach and the soul. So roll up your sleeves, channel your inner Southern chef, and bring a taste of nostalgia to your table with this timeless delight. It comes together with little effort and so by the time you throw it in the oven to cook you can gather around your loved ones and enjoy some quality time together while the wonderful aroma’s of the dish encapsulates your home.

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