Bev's Chicken

Bev is my awesome great aunt and this is her recipe and a major family favorite. Very simple and delicious!  The crispy skin is the best part IMO.

Ingredients:
1 whole chicken cut up, or 3-4 lbs of various bone-in skin-on pieces of your choice
1 stick of butter, melted
1/2 cup of soy sauce
About a cup of flour

Preheat oven to 350

Rinse the chicken in water and shake excess off before lightly dredging in flour.  Arrange all pieces of chicken in a single layer on a GLASS (Pyrex) baking dish.  Metal just doesn't work right.

Mix the melted butter and the soy sauce and pour all over the chicken.  Cover with foil and bake for one hour.  Remove the foil and bake for another hour.

Just that simple!!

Oven Roasted Ranch Potatoes

This is a simple recipe that goes over well with my kids and husband.  It goes great with "Bev's Chicken," which will be discussed in my next post.

Ingredients:

6-8 small russet potatoes

1 stick (1/2 cup) butter

1 packet Hidden Valley Ranch mix

Preheat your oven to 400.  Wash and cube 6-8 small russet potatoes.  Put them in a bowl. Melt your butter and pour over the potatoes, toss to coat. Dump in the packet of ranch.  I really feel like Hidden Valley is important. We get ours in the huge container at Sam's and even though 3 tbsp makes a packet, I use closer to 4.  Probably not necessary but that's how I roll. Stir until it's all evenly coated.  Put on a baking sheet covered in parchment paper.  Bake for 35-45 minutes depending on how big you cut your potatoes.  You do want them brown without burning.  The brown tastes better.  

If I make them with the chicken, which bakes at 350, I bake them at that temp for the last 40 minutes and when the chicken is out of the oven, I use my broiler for just a tiny bit to finish the job.