A few years, I went in the grocery store in my small ND hometown on a Sunday afternoon, planning to pick up a chicken to make for dinner.

I headed for the meat refrigerator and checked out what was available. I didn’t see any whole chickens, or even one that was cut up.  I went to the checkout and asked if they had any chicken. A teenage gal working there said “yes” and started walking to the back of the store. I thought we were headed back to the meat freezer.

Turns out she stopped at the frozen foods section and pointed to the Banquet chicken. I just smiled. It was clear that in her mind, that was the only kind of chicken she knew about.

So, even back before I was committed to eating more “real foods,” I was shopping for them, just not as avidly as I am today. To let you know, I didn’t buy that chicken (yuck!) and I really can’t recall what was for dinner that night.

Today, I picked up a cut-up whole chicken while I was grocery shopping. I used this recipe for Classic Baked Chicken as a guide and produced some terrific looking and tasting chicken.  I’m serving it with roasted beets and a simple dessert of Greek yogurt mixed with honey, toss in some slices of candied ginger and top with sliced strawberries. (I’ll try to snap of picture of that later.)

In summary, here’s how I made the baked chicken.

Baked chicken

  • Whole chicken, cut up
  • Olive oil

Preheat oven to 400 degrees.

Using a larger baking pan, use a pastry brush to coat the bottom of the pan with a small amount of oil. Rinse the chicken and dry it with paper towel. Coat it with olive oil, salt and pepper. Put into the baking pan. Bake for about 30 minutes. Reduce oven heat to 325 degrees and continue baking for about 20 minutes, until chicken is done.  If you want to crisp up the skin like I did, finish it off under the broiler for a few minutes.