Easy Baked Chicken

This is the easiest freezer meal to fix. I buy chicken breasts (with skin and bone-in) or leg quarters when there’s a good sale and freeze 2 per freezer bag. (Enough to feed Andrew, Livy and me.)  The skin gets crispy and it takes no time to prepare! Recipe from FishMama.

• 2-4 large chicken breasts or quarters
• salt
• pepper
• garlic powder

Oven: 375

Rinse/dry chicken. *Place on a large rimmed baking sheet. Season with salt, pepper, and garlic powder. Bake 60 minutes. Juices should run clear and skin will be brown/crispy. Let the meat rest 10 minutes before cutting or you’ll lose all of the juice!

To make an easy side, put a couple potatoes in the oven at the same time (poke/wrap in foil). I like to use sweet potatoes, too.

*If any of the juice drips down to the oven floor, clean it up immediately!! I used a very shallow pan for my chicken and didn’t realize the juices dripped down. The next day, while roasting brussel sprouts, I walked into the kitchen to find my oven on FIRE! I turned off the oven, left the door closed, said a little prayer (maybe a couple), and eventually breathed a deep sigh of relief as the fire slowly shrank away due to the lack of oxygen. WHEW.