Baked Chicken

Nutrition

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Ingredients

8 piece Chicken

2 tbsp Rosemary

2 tbsp Garlic Powder

1 tbsp Sea Salt

2 tbsp Worcestershire Pepper

2 tbsp Celery Salt

2 tbsp Ground Peppercorn

5 tbsp Olive Oil

2 tbsp Onion Salt

1 cup Panko Crumbs

1/2 cup Moscato Wine

How To Make

1. Pre-heat oven to 425 degrees. Wash and dry chicken. Add two tablespoons of olive oil to the chicken and make sure it is completely coated.

2. Add the rosemary, garlic powder, sea salt, worcestershire pepper, celery salt, ground peppercorn, and panko crumbs to the chicken. Add two tablespoons of olive oil and 1/2 cup of Moscato wine to the bottom of your baking pan. Add the remaining tablespoon of olive oil over the chicken before placing in the oven. (NOTE: you can add the two tablespoon of butter over the chicken before placing in the oven)

3. Baked for 50-60 minutes.

(FOR CARROTS & POTATOES)

1. Wash the carrots and potatoes and dry them.

2. Add two tablespoons of olive oil on each the carrots and potatoes.

3. Add one tablespoon of garlic powder, one tablespoon of worcestershire pepper & one tablespoon of sea salt to each of the carrots and potatoes.

4. Add one tablespoon of olive oil to a separate baking pan and place in the oven with chicken for 40-50 minutes.