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Oven chicken & rice

Breakfast was Maple Brown Sugar Overnight Oats and lunch was Potato Soup – So nice to have things prepped.

Every cuisine has some version of chicken and rice. I do a lot of variations based on how I feel and what I have. This is a pretty Americanized version, just basic oven fried chicken, with buttered rice and a side of veggies.

Dry thawed drumsticks with a paper towel or kitchen towel.
Preheat oven to 425
On a plate mix two tablespoons flour,
and a teaspoon each salt, pepper, italian seasoning and paprika.
Put two tablespoons butter on the small sheet pan.
And into the hot oven.
Once the butter is melted add a half tablespoon oil to keep the butter from burning.
Might want to have the exhaust fan on, there will be a bit of smoke.
Dredge the drumsticks in the flour mixture, and onto the hot pan in the oven.
Cook 15 minutes, then flip for another 15 minutes.
Add thawed rice to the hot pan with the butter and chicken juices to heat through,
and pick up the chicken and butter flavors.
Heat some of your frozen broccoli in the micro for 2 minutes.
Depending on your micro of course.
Don’t toss those bones. I keep bags in the freezer for bones and veggie trimmings to fortify later batches of stock/soups.
Since it is just you there is not reason to not keep them .. just your own ‘cooties’.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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