Chicken Pieces

During the week, when I want chicken on the bone but don’t have the time to roast a whole chicken, I bake chicken pieces.

Chicken parts are a cinch to cook. Flavor them first by dipping them in olive oil or leftover salad dressing and then, to keep them moist and give them texture, coat them with plain bread crumbs or bread crumbs mixed with cheese, nuts, or herbs. All you need to do then is bake until done.

Chicken breasts on the bone are great to bake because you can use the little pocket between the skin and the meat to stuff with bits of cooked vegetable stews, like ratatouille. This helps get rid of odd leftover bits and pieces you have in the fridge while flavoring the breast meat and keeping it moist at the same time.