Ingredients

The following ingredients have 5 Servings
  • 3 to 5 pound whole, cut-up chicken or chicken leg quarters, cut up
  • 2 tablespoons melted butter, cooking oil or a combination
  • 1 teaspoon seasoned salt (like Lawry's), or to taste
  • 1/4 teaspoon onion powder, or to taste
  • 1/4 teaspoon garlic powder, or to taste
  • 1/2 teaspoon lemon pepper or freshly cracked black pepper, or to taste
  • 1 medium yellow or sweet onion, halved and sliced
  • 2 large ribs celery, chopped
  • 1 small sweet bell pepper, chopped, optional

Instruction

  • Using tongs, place chicken in a 9 x 13 inch baking dish, skin side down. Brush with the butter and/or oil, then season generously with seasoning salt.
  • Add a dusting of onion and garlic powder and plenty of lemon or black pepper.
  • Use tongs to turn chicken and brush butter and seasoning on the other side of chicken.
  • Toss the onion, celery and bell pepper on top, cover tightly and let rest a minimum of 30 minutes, or refrigerate overnight. If refrigerated, let come to room temperature 30 minutes, before cooking
  • When ready to bake, preheat oven to 350 degrees F.
  • Bake chicken, covered, for 1-1/2 hours; remove, uncover, and continue baking, uncovered, for about 20 to 30 minutes longer, depending on size of pieces, or until fully cooked through.
  • Pass under the broiler if you prefer additional browning.
  • Roll chicken in the drippings before transferring to a platter to serve.