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Amiyrah is a mother of three and the founder of “4 Hats and Frugal,” a blog that finds the fun in frugality.

Amiyrah’s Story: Grandma’s Baked Chicken

When I was little, my grandmother was my hero. I stayed with her every chance that I could, and as the oldest grandchild, I held a special place in her heart. One of my favorite things to do when I visited was watch her cook. She was a mom of 6, so her cooking was simple, delicious and with a few secret ingredients that no one even paid attention to. But I did. I never asked any questions while she cooked, but I watched. A pinch of this, a sprinkle of that and lots of oven-baking. One of her “recipes” that followed this routine was her baked chicken. I can still smell it now. 

Baked chicken has become one of those meals that takes me right back to being 6 years old and watching her prepare the dish for Sunday dinner. She did have a secret ingredient: Lawry’s Seasoned Salt. I remember seeing that bottle with the prominent red top show up each and every time she made her baked chicken. It actually showed up quite a bit when she cooked: she put it in breakfast potatoes, fried fish and much more. When I think of Lawry’s Seasoned Salt, I think of Grandma.

"Grandma’s Baked Chicken comes out of the oven so juicy and tender,
each and every time."

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"Grandma’s Baked Chicken comes out of the oven so juicy and tender,
each and every time."

Grandma’s Baked Chicken 

10 chicken thighs
1 tbsp vegetable oil
1 tsp ground black pepper
1 tbsp Lawry’s Seasoned Salt
1 tsp dried thyme 

1. Preheat oven to 350 degrees F.
2. Place chicken thighs in a casserole dish (11x15 or larger).
3. Drizzle vegetable oil over the chicken thighs, and rub onto the tops, bottoms and sides. Place chicken back into the casserole dish.
4. Sprinkle chicken with pepper, Lawry’s Seasoned Salt and dried thyme.
5. Place casserole dish, uncovered, into oven and bake for 30 to 40 minutes. Bake until the chicken is golden brown on top. 6. Serve with your favorite sides and enjoy!