Made this for supper last night, along with baked potatoes, green bean casserole, and Autumn Spiced Pears https://eclecticmusings.blog/2020/04/07/autumn-spiced-pears/ for dessert. It was beautiful! And I forgot to take pictures.
It all cooked in the oven at the same time (mostly the same, start times varied a bit but end times the same).
Prep time, 5 minutes.
Baking time, 50 minutes.
Clean-up was also a breeze on this because I totally cheated and lined all of my pans with aluminum foil (horrors!) so all I had to do was carefully remove the foil and put the still clean pans away in the cupboard. I used glass baking pans so it was very easy to see that they were still clean.
cut up chicken pieces
1 Tblsp butter
1 Tblsp onion powder
1 Tblsp paprika
1 – 4 oz can mushrooms w/liquid OR 1/4 cup water
Your favorite BBQ sauce (my choice was Sweet Baby Ray’s Hickory & Brown Sugar) – about 1 cup
Heat oven to 400 F.
Line the baking dish with foil and put the butter in it, then into the oven to melt while you gather everything else. I put the potatoes in the oven at this time also.
As soon as the butter is melted, pull the dish out and set it on a rack.
Sprinkle the onion powder and paprika over the bottom of the dish and swirl the butter around to pick them up and distribute them fairly evenly.
Lay chicken pieces in the dish and put it back in the oven.
Cook for 40 minutes.
Pull it out, turn the chicken pieces over and pour the mushrooms and BBQ sauce over the top of the chicken pieces. If you don’t use the mushrooms, add 1/4 cup water.
Bake 5 more minutes, turn chicken pieces again.
Bake 5 more minutes, make sure the chicken is all cooked all of the way through.
Serve and enjoy.