Baked Chicken

1. 1

   Cut up fryer and remove skin.

2. 2

   Peel red potatoes and cut into large bite-size chunks.

3. 3

   Peel carrots and slice in thin slices. Layer carrots in large iron skillet; add chopped potatoes over carrots, covering bottom of skillet.

4. 4

   Cover both sides of each piece of chicken well with French's seasoned salt.

5. 5

   Place chicken on top of carrots and potatoes.

6. 6

   Add pats of butter on top of each chicken piece, covering larger pieces with 2 to 3 pats.

7. 7

   Place cover on skillet and place in 450u00b0 oven.

8. 8

   Cook 45 minutes to 1 hour.

9. 9

   Check once during baking to add margarine, so chicken and vegetables stay moist.

10. 10

    Serve with English peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.