This is a good intermediate dish for families with young children who are just beginning to acquire a taste for enhanced flavors. Because the chicken pieces are marinated, the meat is very tasty. The crust is mildly flavored— the paprika adds a slight smokiness but mostly contributes to the color. You can give the dish more punch by adding salt and pepper or even garlic salt to the flour mixture for some or all of the chicken pieces.


½ c. olive oil
2 tsp. salt
¼ tsp. pepper
1-2 cloves garlic, minced
¼ tsp. oregano or thyme
Dash of cayenne pepper
1 chicken, cut up, about 3 pounds (or equivalent in pieces)
1 c. flour
1 tsp. paprika


Preheat oven at 400° F. Combine oil, salt, black and cayenne peppers, garlic, and oregano or thyme in a large zipper bag. Add the chicken pieces and marinate for several hours in the fridge. Mix the flour and paprika. Remove the chicken pieces from the marinade and coat with the flour mixture. Place in marinade again. Put in single layer in 13x9x2-inch baking pan, uncovered. Bake about 75 minutes or until tender and the crust is browned.


Serves 4-6

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  • Toni Garcia Carpenter

    Toni Garcia Carpenter is an author and freelance writer/producer. Carpenter lives in Jacksonville, Florida, with her husband, black cat, two tabbies, a spotted dog, and one or both kids and friends who show up for free food. She loves to cook and maintains a kitchen herb garden. Carpenter is the proud mother of two children whom she considers her greatest work.