• Dawn Beltrami

The Hippie Kitchen: Mom’s Chicken

Growing up in my mom’s kitchen I have to say the two things I knew that were going to be

made on a Sunday for after-church lunch were either an all-day spaghetti sauce or baked

chicken.  Today, I made my mom’s baked chicken.  My family has been begging me to make

this dish, so I felt what a perfect opportunity to make it for them and also share it with you.  It

is amazing how we pass these same traditions on to the next generation.

I might not make baked chicken ever Sunday, but I have passed on one of my favorite baked chicken recipes that my mom made on to my son.  We call it Mom’s Chicken.  It is not named after me, but my mom.  This recipe was made by my mom and I remember when I could smell the chicken in the air, I could not wait to sit down for lunch.  It is great to see my family have this same expectation of this wonderful meal.  This recipe is so easy, but it is full of flavor and this combination makes for an easy, juicy, crispy baked chicken that is perfect either for a lazy Sunday or for a quick meal after work.


MOM’S CHICKEN

2 cups (256g) seasoned bread crumbs

1 cup (128g) parmesan cheese

1 stick of unsalted butter

5 cloves of garlic, minced 

1 whole chicken cut-up or chicken parts about 4-5lbs. 


Combine breadcrumbs and parmesan cheese in a large plastic bag, set aside. Meanwhile In a large skillet, melt butter and garlic, cook only until butter is melted and garlic has infused the butter with flavor.  Do not overcook or brown garlic. Dredge the chicken parts in the butter and garlic mixture.  Shake chicken in bread crumb mixture.  Put chicken in a large sheet pan that has sides.  Bake at 350 (176C) for 40 minutes - 1 hour or until chicken is done.  Skin should be crispy when done. Enjoy and happy eating!

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