This 3-ingredient chicken dish is so easy that I almost hate to even mention it, but it is so VERY tasty! I got the idea from a Cracker Barrel restaurant, where they bake a quarter chicken with veggies in foil and call it Fireside Chicken (and only serve it during some specific season–I can’t remember which). When I put it on the table, I call it Mamma’s Famous Roasted Chicken (named so by my daughter)!
Now, don’t get me wrong, I love a good traditional roast…or mock roast…heck, I love roast anything. But this, this is kind of the family favorite.
Mamma’s Famous Roasted Chicken
- Chicken pieces, fresh (you can use bone-in or boneless, with or without skins) I like to use boneless skinless thighs. They always bake up moist and tender, and are low-fat without the skins.
- Russet potatoes, 3 or 4, washed and sliced lengthwise to make cottage-style fry shaped pieces.
- Carrots, fresh, whole baby.
- I use a 9 x 12 cake pan, line it with foil, put the washed chicken pieces in (however many will fit--usually 6 or 8 pieces), add the potatoes and carrots, then season with salt, pepper, and garlic powder. Pour in a half cup of water to keep the chicken and veggies moist, then close up the foil, pop it into a 350-degree oven, and set the timer for 30 minutes. It depends on how thick the chicken pieces are as to how long it will take it to cook. But, just continue to cook until the chicken is not pink in the middle and the juices run clear.
- Alternatively, you can put this in the slow cooker on high for 3-4 hours and it's done!
- My whole family loves this dish, and if there are any leftovers, I put it in a plastic bowl and it re-heats well after being frozen! If you have questions or comments, please feel free to contact me below.