The Perfect Baked Chicken Picnic Recipe

This year I'm planning a picnic with family for my birthday month of June.  It's a great month to plan something like this, before the heat of July kicks in.   Get out and enjoy the warmer weather and celebrate in an All American way with a picnic!  I have had and used this recipe for many years now and this dishe are always a big hit!

Baked Chicken and Home Fries with Coleslaw
What you need to make the coleslaw dressing:
  • 1 cup plain yogurt
  • 3 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • Salt and black pepper to taste
  • 6 cups bagged coleslaw mixture
  • 1/2 cup radishes, sliced
To make the breading FOR THE CHICKEN AND HOME FRIES
  • 3 cups seasoned bread crumbs
  • 2 tablespoons paprika
  • 2 tablespoons onion powder
  • 2 cups plain yogurt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 large chicken (about 3 pounds), skin removed, cut into pieces
  • Nonstick cooking spray
  • 5 large baking potatoes, scrubbed clean
  • 1/2 teaspoon paprika
How to Make It
To make the dressing, whisk together the yogurt, cider vinegar, Dijon mustard, sugar, and salt and black pepper in a medium sized bowl. Stir in the coleslaw mixture and the sliced radishes. Cover the bowl and refrigerate while preparing the rest of the dish.

To prepare the rest of the dish, arrange the oven racks to the lowest and middle positions. Preheat the oven to 425 degrees Fahrenheit. Spray a baking sheet and a wire rack with nonstick cooking spray. Place the wire rack inside of a roasting pan and set aside.
In a large bag that seals, combine the seasoned bread crumbs, paprika, and the onion powder and shake to mix well.
In a small mixing bowl, combine the 2 cups of yogurt with the salt and pepper and stir to mix well. Rub the mixture onto the chicken to coat then put each inside the bag with the bread crumbs and shake to coat.
Arrange the pieces of coated chicken on the wire rack inside the roasting pan. Quickly spray some nonstick cooking spray on the pieces of chicken.

Cut each potato into 8 wedges and season with paprika and more salt and black pepper if desired. Place the potato wedges in a single layer on the coated baking sheet. Quickly spray some nonstick cooking spray on the potatoes.
Bake the chicken on the middle rack and the potato wedges on the lowest rack for 30 minutes or until the potatoes are brown and the chicken is cooked and no longer pink inside. Turn the potatoes once halfway through the cooking time.
Serve the baked chicken and home fries with the refrigerated coleslaw.
Serves 6.

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