Weight & Wellness

Abma's Basic Baked Chicken













This is my favorite foolproof method for cooking chicken on the bone.  It is very moist, with crisp skin.  If you have a source for fresh farm raised chicken, you don't need much seasoning beyond a little salt and pepper and a few fresh bay leaves, but it's nice to change things up every now and then with different herbs and vegetables, as you can see from the photos.  The chicken and broccoli in the photo are from Abma's Farm in Wyckoff.





1 3 1/2 lb. chicken 

5 - 6 cloves garlic - peeled and halved lengthwise

extra virgin olive oil

juice of one lemon

a few fresh bay leaves

splash of white wine, white vermouth, or dry sherry

salt and pepper


one or two onions quartered

12 or 14" cast iron pan with lid


Cut chicken into nine pieces, two thighs, two drumstickes, 4 wing pieces, and one breast.  Freeze wing tips and backbone for stock, please.


Mix everything but chicken and onion in the pan.  Add chicken and turn to coat (there should be just enough liquid to coat the chicken).  Let sit in mixture, skin side down for about one hour.  Turn chicken skin side up.  Fill any spaces in the pan with onion.




Cover pan, place in 375 degree oven for 55 minutes.

Uncover, broil on high about 8 minutes or until skin is crisp.


note:  I added white and sweet potatoes and bacon (also from Abma's) and sage, and rosemary (from my garden).  Vary this dish with any herbs (it's delicious with fresh oregano) or any vegetable sturdy enough for roasting, such as carrots, turnips, celery root - you get the idea.




another note:  I save the cooked bones for soup, as well as the raw ones.  Just bag them up in the freezer until you have enough to make a pot of stock.