Prep 15 mins
Cook 1 hr 20 mins
A recipe I have made over 10 years from the Little Rock UMC cookbook. So EASY! A great Sunday family dish. Note that when made with breasts or thighs, you may need to add more of the water/flour mix for the gravy.
- Season chicken with salt, pepper & garlic. Place pieces skin side down, one layer deep in a shallow baking pan lined with foil. Dribble the melted butter over the chicken, distributing well. Close foil tightly. Place in 450°F oven for 15-20 minutes or until chicken is slightly brown.
- While baking, use this time to blend together water & flour until smooth; set aside.
- Remove chicken from oven; tilt pan and blend into the drippings the water/flour mix. Gravy will start to thicken. Stir it around over bottom of pan and turn chicken, then salt & pepper chicken.
- Return to oven and reduce heat to 350°F and bake 45 - 60 minutes.
- Baste once or twice, adding a little boiling water if gravy has cooked down low before chicken is done. serve with rice or mashed potatoes.
My Mother LOVES the baked chicken we get here in Alabama at home-style restaurants. I always wanted to duplicate the recipe for her at home, but didn't know how.....'til now. MAN, this turned out good. I followed the recipe to the letter and it was EXACTLY like the southern-style baked chicken we get here in the deep south. SUPER easy, SUPER moist, and SUPER delicious :)
I followed the directions and the meal was great. I used chicken wings instead of chicken breast. The complete meal consisted of smothered chicken, buttery mashed potatoes, corn, and honey butter biscuits. I was great couldn't have used a better recipe if there ever was one.
Great meal!! It was quick and easy, steamed some rice and used skineless chicken breast, being a single guy and all it made the house smell good and impress a certain young lady, thanks!!