Baked Seasoned Chicken

This is the first meal in a meal plan of 3 different meals from one package of chicken. If you have a bigger family (or older kids who eat more!), bake 2 packages of chicken instead of 1, and double the recipes.

What we are Repurposing:
*You will need at least 2 breasts worth of chicken for the next meal, plus all the bones. We are also saving the stalks and leaves of the broccoli.

The week I made this chicken I was planning on making something a little fancier, but I wasn’t feeling too well. Instead I baked it very simply and served it with Mac n Cheese and steamed broccoli.

What I used:
1 package chicken breasts (4 breasts total), rib-in, skin removed
Onion Salt
Garlic Powder
1 package Fresh broccoli (choose one with heads and stalks)

Remove the skin by lifting with one hand wherever it naturally comes up, and using a knife to cut the rest off. Place in a baking dish sprayed with Pam, rib-side down. Squeeze the juice from half a lemon over the chicken. Sprinkle the seasonings over the chicken to taste. I went easiest on the pepper and onion salt, medium on the garlic powder and parsley, and heavy on the paprika.
Bake in a 350° oven for about 40 minutes or until chicken is firm, but not hard, to the touch.
In the meantime, cut the heads off the broccoli. Prepare a steamer, if you have one, or place a thin layer of water in the bottom of a pan or skillet with a lid. Place the heads of broccoli in the pan, cover, and steam over medium heat for about 5 minutes. The broccoli should get softer but remain bright green. Save the unused stalks and leaves in a gallon bag.
Remove the chicken from the oven and let sit for 5-10 minutes before you cut into it. (At this point if you need to check done-ness, the chicken should be white all the way through – no pink left.) Remove the chicken from the bone and slice. Set the bones aside (chicken meat attached is good) in a plastic gallon bag (different from the one the broccoli is in).
Squeeze more lemon juice in the pan if you’d like, to create a pan juice (au jus). You can spoon this over the chicken after it’s cut. (So good!)


Simple right? Now save the leftovers – including the bones!  – for Second Meals of Nana’s (Healthier) Chicken Salad and Homemade Overnight Chicken Stock!

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