- Serves: 4 – 6
- Preparation Time: 10 minutes
- Total Cooking time: 55 minutes (baking)
This is one of those lazy Sunday dishes where you put the ingredients together, put them in an oven and less than an hour later you have perfectly roasted chicken that is crisp on the outside and super moist on the inside. The trick to this is preheat the oven ahead of time so the coated meat goes in and immediately is sealed by the high temperature of the oven. Remember to save the pan drippings for an absolutely delicious gravy for mashed potatoes.
|1||large||frying chicken cut into quarters|
|1/2||cup||instant potato flakes|
Preheat oven to 450 degrees. Combine flour, potato flakes, and seasonings in a large gallon sized zip lock baggie crush and then shake well to combine all ingredients. Dip the chicken pieces in cold water, shake excess off then place all the chicken into the bag of flour and seasoning. Seal bag and shake vigorously to coat all pieces evenly. Remove from bag and shake off excess coating. Place on a cookie sheet or on a wire rack inside of a roasting pan. Place into Hot oven and roast 45-55 minutes or until well browned and juices run clear from a toothpick inserted into the breast meat. Remove from oven and drain drippings into a sauce pan for gravy. Serve with mashed or roasted potatoes.