Happy Father’s Day to all the dads out there! In honor of the day, I’m sharing one of my Dad’s favorite dinners when we were growing up; super crunchy, moist oven baked chicken. It is a perfect budget and family friendly weeknight meal. Everyone in my family still calls it “Dad’s favorite chicken” – it needs no other name. My sister and I used to get so excited the nights that this was on the menu and if we had any leftover, we’d always get a drumsticks in our lunch the next day as a special treat. Hopefully this will become a family favorite for you as well.
Dad’s Favorite ChickenAdapted just slightly, from Mom When we were kids, my mom used to change the flavors all the time for variety, and she never measured; this is more of a method than a recipe, so feel free to adjust seasoning to your liking. I always like this with creole “Dino Seasoning”. Peccorino or Parmesan is also a nice addition to the bread crumb mixture. 3-4 pounds chicken legs and/or thighs, bone-in 1/4 to 1/2 cup mayonnaise 1 to 1 1/2 cups bread crumbs (I like a mix of panko and regular) 1/8 to 1/4 teaspoon garlic powder 1/2 to 1 teaspoon dried Italian seasoning, or combo of thyme and oregano
Pre-heat oven to 425-degrees, oven rack placed in upper third of oven. Grease shallow rimmed baking pan, or for easy clean-up line with aluminum foil.
Clean chicken by removing skins. Place chicken on plate or baking dish and brush all over with mayonnaise. Use just enough mayo so that the bread crumbs will stick. On a separate plate or baking dish, mix breadcrumbs with seasonings of choice. Dredge mayonnaise-coated chicken in bread crumbs, and place on the baking sheet. Place baking sheet in the oven, and bake chicken until cooked through and the juices run clear about 25-35 minutes.
Bud’s Sour Cream SmashersThe beauty of these rustic smashed potatoes is that there is no peeling. The skins get smashed right in. My dad made these all the time growing up because they were so low fuss. Feel free to get creative with the flavors. You could sauté a few cloves of minced garlic in the butter, or mix in some freshly snipped chives right before serving. The leftovers are great for sautéed potato patties. To make patties, form into disks about 3 to 4 inches in diameter, and about 1/2 to 3/4 of an inch thick. brown in butter or oil until golden on both sides. 3 pounds Yukon gold or russet potatoes 4 tablespoons butter 1/2 cup sour cream 1/4 to 1/2 cup of half and half or whole milk Salt & pepper to taste
Scrub and clean potatoes. Halve or quarter potatoes depending on size.
Add cleaned potatoes to 4-quart saucepan, covered with water over one inch to cover. Season water with salt and pepper. Boil potatoes until tender when pierced with a paring knife. Drain.
Returned drained potatoes to pan. Add butter, sour cream, and begin smashing. Add half and half or whole milk to reach the desired consistency. Season to tastes with salt and pepper. Serve immediately.