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Marjorie’s Baked Chicken

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This is the baked chicken my mother-in-law, Marjorie Miron, made every Passover.

Marjorie’s Baked Chicken

2 tablespoons olive oil
1 chicken, cut into pieces
2 medium onions, peeled and sliced medium-thin
1/2 teaspoon garlic powder
1/4 teaspoon ginger
2 teaspoons sweet (not hot) paprika
1-2 teaspoons salt, or to taste
1/4 teaspoon black pepper

Preheat oven to 350 degrees. Smear oil over bottom of a baking pan large enough to hold the chicken pieces. Use the neck and giblets in the stock for soup. Spread the onion slices over the bottom of the pan. Lay chicken pieces in one layer on top of the onions.

In a small bowl, combine the garlic powder, ginger, paprika, salt and pepper. Mix together well. Sprinkle blend over the chicken.  Cover the chicken loosely with foil and bake in the oven. (Time the baking according to the size of the bird;  I usually give it about an hour.) About 15 minutes before chicken is done (Marjorie made it very, very tender), pull the foil off and let the chicken continue to cook and brown a little. Serve with the onions (well drained) mounded up around the chicken on the platter, and pan juices in a gravy boat on the side.

Serves 4.

From Marjorie Miron/Bonnie Walker

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One Response to “Marjorie’s Baked Chicken”

  1. This chicken looks delicious. It’s a lot different than a cacciatore that I usually make. I’m going to have to try it soon.