This chicken was so freaking good it’s practically perfect. Only a couple small changes that aren’t that earth shattering. Since I had to dig around in the brine to get the chicken out, I also scooped up the crushed garlic and sprinkled that on top. I cooked this at the same time as the below dish so I went with the lower cooking temp: 350 for 45 minutes, then turned up the stove to 425 for 15 more minutes. I didn’t get the level of browning the she says too, but the chicken was super moist and tasty.
My mom used to make this all the time and it’s amazing. To quote Katie, this is some Pioneer Woman realness. The only thing I do differently is shred the cheddar and reserve a third of it to sprinkle on top. It looks a lot prettier that way. I’m sure there are ways to change this recipe to make it “healthier” if you don’t mind it tasting like ass.