An old-fashioned, wonderfully simple chicken dish that's slowly baked with butter, a whole onion and poultry seasoning until the chicken is tender and flavorful. Serve with rice to soak up the buttery pan juices.
Servings: 4–5
Prep Time: About 10 minutes
Cook Time: About 4 hours
Ingredients:
- 1 stick (½ cup) butter
- 4–5 bone-in, skin-on chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Poultry seasoning, to taste
- 1 whole onion, peeled
- Cooked rice, for serving
Instructions:
- Preheat oven to 300°F.
- Place the butter in the bottom of a bean pot or heavy covered casserole.
- Season the chicken generously with salt, pepper and poultry seasoning.
- Place the whole peeled onion in the pot with the butter.
- Arrange the chicken in the pot with the rib side facing up.
- Cover tightly and bake at 300°F for about 4 hours, or until the chicken is very tender and cooked through.
- Serve the chicken over rice, spooning some of the buttery pan juices over the top.
Tip: Don't discard the onion. After four hours of slow cooking, it should be extremely soft and flavored with the butter and chicken juices. It can be served alongside the chicken or broken up and stirred into the pan juices.
Source: Family Recipe