Recipe Background
Why is this called the Sunday Favorite Amish Baked Chicken? Why isn't it, say, the Saturday New York Chicken? Well, for a bunch of delicious reasons! First, it's done in just over an hour, so you can have it on the table for a relaxing and memorable Sunday dinner with little effort. Second, it is simple, savory, herbaceous, and fragrant, with a seasoning blend perfectly suited for bringing out the succulence of the chicken thighs; it's the kind of rustic cooking the Pennsylvania Dutch would appreciate! Sundays should be for spending time with family, so make a new quick-but-delicious Sunday favorite meal with this Sunday Favorite Amish Baked Chicken.
Why is this called the Sunday Favorite Amish Baked Chicken? Why isn't it, say, the Saturday New York Chicken? Well, for a bunch of delicious reasons! First, it's done in just over an hour, so you can have it on the table for a relaxing and memorable Sunday dinner with little effort. Second, it is simple, savory, herbaceous, and fragrant, with a seasoning blend perfectly suited for bringing out the succulence of the chicken thighs; it's the kind of rustic cooking the Pennsylvania Dutch would appreciate! Sundays should be for spending time with family, so make a new quick-but-delicious Sunday favorite meal with this Sunday Favorite Amish Baked Chicken.
Ingredients
- 1/2 cup flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1/2 tablespoon paprika
- 3 pounds chicken thighs
Directions
- Preheat the oven to 375 degrees F.
- Grease a jelly roll pan or a similar baking dish.
- In a medium bowl, whisk the flour, the garlic powder, the onion powder, the pepper, the salt, and the paprika together.
- Dredge the chicken thighs in the flour mixture and then place them in the prepared baking dish, skin-side down.
- Transfer the chicken thighs to the oven and bake, flipping them once about halfway through cooking, until the chicken reaches an internal temperature of 165 degrees F, about 45 minutes-1 hour.
- Serve.
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