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Roasted Garlic Oven-Baked Chicken
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| Add a little comfort to your dinner with home-style chicken. Pouch potatoes create the crispy garlic chicken coating everyone loves. PREP TIME: 10 MINS | TOTAL TIME: 1 HR 5 MINS | MAKES: 4 Ingredients: 1/2 pkg (215g) Betty Crocker* Roasted Garlic Mashed Potatoes (one pouch) | |
| 1/2 tsp (2 mL) | ground cayenne pepper |
| 1 | egg |
| 1/2 cup (125 mL) | buttermilk |
| 3-3 1/2 lb (1.3-1.5 kg) | cut-up broiler-fryer chicken |
| 1/3 cup (75 mL) | butter, melted |
| margarine, alternative | |
Method:
Heat oven to 425°F (220°C). Spray 9x13-inch (23x33 cm) rectangular baking pan with non-stick cooking spray.
In shallow dish, stir together potatoes (dry) and cayenne pepper. In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk.
Dip chicken pieces into egg mixture, then roll in potato mixture to coat. Place in pan. Drizzle with butter.
Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest piece is cut to bone.
For this recipe you'll need Betty Crocker* Roasted Garlic Mashed PotatoesTip: Serve with warm golden cornbread to soak up all the delicious pan juices.
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