This chicken recipe is a great alternative to the deep fried version. I was a little worried about the flavor results of dipping the chicken in a mayo milk mixture but it really comes out great. You can't taste the mayo flavor at all. It keeps the meat nice and moist while the Old Bay gives it a nice kick. I usually take the skin off of the chicken because I'm not a huge fan of it. But leaving it on works fine too, it's just a matter of preference. If you do leave the skin on, be sure to get the mayo/milk mixture under the skin of each piece of chicken. I lay the chicken pieces on a rack inside my cookie sheet, this makes the bottoms of each piece nice and crisp too!
If you do have 15 minutes during the witching hour to stand at the counter to peel and chop, these foil packet potatoes are a great side dish. I have never prepared them longer than 2 hours ahead of time. The potatoes may brown if prepared the night before.
Prep Ahead Plan: Take 10 minutes and prepare the chicken the night before. Cover the pan with foil and refrigerate overnight. (It doesn't need to sit overnight).
Oven "fried" chicken
Foil Packet Potatoes
4 medium red or baking,peeled and cut in bite-size pieces
1 small onion, chopped
1 or 2 garlic cloves, crushed
2 T olive or vegetable oil
1 teaspoon kosher salt
1/2 t dried rosemary or some chopped fresh (or whatever herbs you have on hand)
1/4 teaspoon pepper
4 (14-inch) sheets aluminum foil
Heat oven to 450 degrees F. Center onion in center of each piece of foil. Layer potatoes evenly on top of onion. Drizzle with oil, sprinkle with salt, rosemary or other herbs and pepper. Close foil packet and bake for 25-30 minutes on cookie sheet in oven.
Serve as a side dish.
Makes 4 servings.