Southern-Style Baked Chicken
I love a good baked chicken and though I have a few different recipes that I've used over the years, this is one of my favorite ways to make it. We often find whole chickens, as well as family-sized packages of thighs and legs, or large block frozen bags of leg quarters on sale around here, so that's what I usually use for this dish. You can certainly use breasts, and even wings, though you'll need to adjust times accordingly, depending on size, so as not to overcook, especially with the boneless breasts.
Baked chicken is certainly not unique to the South, of course, but there is a certain way that we prepare it that makes it a little more unique to our region – just chicken, simply seasoned and baked with a scattering of the trinity, the way we love it in the South.