Simple Oven Roasted Chicken

 

The past few days have brought us Fall temps, now whether they will stick around or not, I'm not sure, but it sure has me craving comforting foods.

 

I made my first batch of soup yesterday {I just can't make soup in the summer}, I'm currently wearing a sweatshirt AND socks and we've been watching football non-stop since yesterday morning.  All three of those combined tells me that Fall is just around the corner.

 

We also celebrated our big guy's 5th birthday {eek!} yesterday and will have his family gathering tomorrow night.  I just can't believe his is five years old already.  I know every parent says that, but it is true.  It seems like yesterday when he came tumbling into this world at 9 lbs. 1 oz.

 

And not to be left out today our littlest is 4 months old.  FOUR MONTHS!  That means since May 14th I've had little sleep, yet somehow I'm still trucking along.  She is just starting to get to that fun stage of giggling, cooing and smiling at everything that walks by.

 

 

Back to this chicken.

 

Like I was saying, Fall has me craving comforting foods.  Soups, stews, casseroles, foods that taste like they have been simmering away all day even when they haven't.

 

This dish is one of those.  It tastes like its been slowing roasting in the oven all afternoon when really it takes just under an hour.  It is super flavorful and can turn any old boring chicken breast into something extraordinary.

 

I served it with some parmesan rice, but any starch would be good.  Mashed potatoes, roasted vegetables, even a simple buttered pasta.

 

Oh...

 

And here is our birthday boy.  Such a happy fella.

 

Simple Oven Roasted Chicken

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6 boneless, skinless chicken breasts or bone-in chicken pieces
3 T. olive oil
2 T. soy sauce
2 T. brown sugar
1 clove minced garlic
1 T. dried minced onion
1 t. salt
1 t. pepper
fresh parsley

1.  Preheat the oven to 375 degrees.
2.  Spray a 9x13 baking dish with cooking spray.
3.  Lay in chicken pieces.
4.  In a bowl combine all ingredients and pour over the chicken pieces.
5.  Bake for 20 minutes, turn chicken and baste with sauce in the pan.
6.  Bake for another 20-25 minutes or until chicken juices run clear.
7.  Serve hot with potatoes, rice, veggies or pasta.