About 1 pound boneless, skinless chicken (breasts cut in thirds, thighs cut in half)
1 cup broth, preferably home made
1 onion, cut in chunks
Sea salt, pepper, garlic powder, paprika, thyme, and/or Herbs du Provence to taste
Optional - potatoes, carrots, celery, fennel, parsnips, etc.
Arrange chicken, onion, and any optional vegetables in a small baking dish. Sprinkle with seasonings above. Flip and sprinkle the other side. Bake at 350 degrees for one hour, uncovered, flipping once.
Comments: This is so easy and very good. We served with steamed spinach and buttered carrots. Prep time for this is really fast, about 15 minutes. Use fingerling potatoes for a "quick" option - simple rinse and cut in half or thirds. Serves about 4 to 6.
You could do a similar meal using chicken pieces or even a whole chicken. If making with a whole chicken, you would want to rinse the chicken and rub the outsides with butter, season it inside and out, and then stuff the cavity - try stuffing with garlic, apples, lemons, fresh sage and/or thyme. Set the chicken into the baking dish/ roasting pan on top of the vegetables. Then cook for about 1 1/2 hours (until juices run clear when you cut between the leg and thigh), remove from oven and let sit covered for about 20 minutes. This does take a little longer prepping the chicken but well worth it because you will have the carcess left to make a stock.