There are only so many ways you can get creative when baking chicken. Fortunately for you all, this is one of them! I’ve never really tried to change my traditional baked chicken recipe before, but I was craving something similar to your the usual super unhealthy Chinese food and ended up with this. It took a dangerously unhealthy turn, however, when I went back for seconds, so watch yourself!
Ingredients:
6 Chicken Leg Quarters (or whatever parts of the chicken you like to use)
2 Quartered Yellow Onions
2 tbsp minced garlic
1 tbsp ground ginger
2 tbsp onion powder
1/3 cup soy sauce
Olive oil
Salt and Pepper to taste
Optional:
Dried Onion Flakes
Parsley for garnish
Preheat your oven to 325. Drizzle a large roasting pan with olive oil and place chicken in pan. Drizzle with more olive oil and salt and pepper if you wish. Sprinkle chicken with ginger and onion powder and rub in to skin. Rub in minced garlic, and evenly pour soy sauce over chicken. Add onions to the pan, cover, and back for 2 hours! That’s it! Towards the last 20 minutes or so, remove the lid so the skin gets that nice browned look to it and start the rice.
For the rice, I make as directed, but add 3 tsp chicken granules to the water, plus a pat of butter and about 2 tablespoons of soy sauce. Serve chicken over the rice and garnish with a sprig of parsley.
Quick Tip: If you don’t have parsley, but still want to look fancy, try celery leaves. They look just as good and taste better.
Barefoot & Blessed 