Oven Baked Chicken (To Go)

For those of you who haven’t heard, my mother doesn’t cook. She’s almost 95. She’s made her share of meals. Now its my turn. I cook for her, freeze things in individual-sized containers/packages and take them home when I can. She only lives about 2½ hours away. This is one of her staples. When ever I ask her what she wants, she says, “Chicken”. And this is how I make Mary-Mom’s chicken in bulk. This particular batch yielded 30 pieces of chicken and didn’t take much time or effort, except maybe for packaging.

Oven Baked Chicken (To Go)


  • Freezer bags
  • 2 LARGE packages of chicken thighs (Mom is Eastern European and prefers dark meat – so do I. I am my mother’s daughter and I think it tastes better)
  • Cooking spray
  • Seasoning
  • Chicken broth (approximately 3 – 4 cups)


Place chicken pieces (skin on, bone in) on baking sheets. In this case, two baking sheets.
Spray with cooking spray then season well. I use Barnyard Seasoning made in a local market. There are plenty of other options; garlic & herb, rotisserie seasoning, Canadian Chicken Seasoning, Rosemary & Garlic, Lemon Pepper, plain old salt & pepper, just to name a few.
Throw them in a preheated 350° F oven. This is a double-decker batch.
Bake for about 1 1/2 – 1 3/4 hours until well browned and cooked through. If you aren’t sure, cut into one. If there isn’t any pink left, its done.
Cool until you can handle the chicken then package and label, or label then package, whatever. Be sure to add a few tablespoons of broth in each package to make sure it doesn’t dry out in the freezer.
Freeze for future use or delivery.

Now, say it with me. You know how it goes.

Two large packages of thighs, $16.; seasoning, pennies; chicken broth, not much at all; freezer bags, a buck or two. Knowing Mom will have 30 entrees in her freezer soon, priceless!

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