Over a cup of coffee: An easy recipe for oven chicken
June 23, 2017
This week my sister Darlene Blackford of Rocky Ford called me with a recipe that she thought I might like. Our son's family was here this week, so I tried the recipe. It couldn't be easier to make, and everyone agreed that it was tasty. Darlene credits her mother-in-law, the late Virginia Blackford, for the recipe. She says that Virginia enjoyed making dishes with dry onion soup mix; that's what makes this one so tasty.
I used skinless chicken tenderloins and thighs when I made the chicken dish. When I make it again, I'm going to use pieces of chicken that still have the skins on them because they tend to provide some moisture and you probably will not have to add any water. Darlene says to check the chicken after about 10 minutes to see if you need to add water. (I had to add a little.)
Darlene's Oven Chicken
- Chicken pieces, cut up or chicken halves, enough to cover the bottom of your casserole dish
- 1 envelope of dry onion soup mix
- Vegetables (optional) such as little potatoes, carrots, others
- Preheat the oven to 350 degrees. Place chicken on the bottom of the casserole dish. If you wish, "nestle" vegetables between the pieces. Sprinkle the onion soup mix over top of the chicken. Cover tightly with foil. Bake for about 45 minutes to an hour. Check after 10 minutes to see if you might need to add water.
- Courtesy of Darlene Blackford
You might make a fruit salad to go with the chicken. We have been enjoying a salad mixture of cut-up cantaloupe, watermelon, and grapes. Sometimes I cut up fruit that I have on hand, such as strawberries and bananas, and add a can of drained fruit like peaches or pineapple. I add miniature marshmallows and mix it all together with cool whip.
Do you have a recipe that you would like to share with readers? If so, call me at 824-8809 or write to me at Box 415, Craig 81626.