Recipe by Melissa
"My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!"
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1 (8 ounce) package
yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
onion, peeled and sliced
dried parsley flakes
salt to taste
black pepper to taste
water, or as needed
I discovered something about this recipe. While making it for guests who were late I left this in the oven covered with the oven turned off. It probably sat for about 1/2 hour to an hour and when we ate it was falling off the bone. My guests raved about it the entire meal. This is not necessary of course but will make the dish even better. I also noticed that one important part of the recipe was left out....you need to leave the skin on the chicken. I just realized it's not specified in the recipe. That may be while some reviews say it is lacking flavor. Sorry.
Just ok. Not much flavor. I added chicken broth instead of water. Chicken tasted like it was just boiled in the broth. Needed more spices or something. Probably wont make again.
My sister submitted this recipe and I just wanted to add some good cooking points since we both have been making this for years. To get a really good flavor my husband and I normally add whole garlic cloves, by the time it has cooked an 1 1/2 hrs. the cloves are soft and so sweet they don't even taste like garlic anymore. I alway add a lot of onions and season the chicken with garlic salt and pepper. Parsley is a must. The longer it can cook the better - if you are going to cook over the 1 1/2 hrs. you may want to add a little more water. Take the cover off the last 15 min. to brown the legs and crisp the onion slices a little. Enjoy we alway do.
My family really enjoyed this recipe. It takes a little time to cook but was very easy to prepare. I changed it just a little. We used leg quarters instead of just the legs and used red potatoes instead of white. Leaving the skin on the chicken and potatoes saves a lot of time. I didn't use baby carrots since we didn't have them and just used regular carrots, cutting them lengthwise and in about 1 inch pieces. We just used the potatoes, carrots and onions. Everything came out very good and the broth from the chicken was delish...it is perfect to dip bread into.
I love to make this. I do a couple of things differently. First, I use quarters and I do leave the skin on. I also do not put very much water in the pan. It makes its own juice. I put a small pat of margarine on each piece of chicken. I also sprinkle creole seasoning or some sort of rub on the entire dish. This gives it a TON of flavor. I put the broth from this dish into freezer bags and use it when a recipe calls for broth.
One last thing, use any and all veggies on hand. Some great additions to this are celery, tomatoes, and mushrooms.
Vey delicious chicken roast. We used chicken legs, sweet potatoes, red peppers, crookneck squash, carrots, lots of onion, and whole cloves of garlic. Used less water and more seasonings including thyme and oregano (omitted parsley), Cooked for hour and a half and it was perfect!
This dish is wonderful! I took the advice of the others and used TONS of veggies, broccoli, baby carrots, red onions, red, yellow & green peppers. The next time I think I will not use broccoli. I also think I will try sweet onions instead of the red and maybe even apples. You do have to use a TON of seasonings and maybe even marinade the chicken before. BUT oher then that this dish is great. Play with it.
I thought this was very good. I did change some things based on the reviews. I left the skin on the chicken, used red potatoes and omitted the squash. I cooked mine for about 1 hr and 30 minutes to make sure all the veggies were cooked. This came out very well. I served it with sour cream and ketchup. The broth was very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Favorite Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 520
** Calories from Fat: 191
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