Wild Firebrand

Your dad likes to prep for his LUNCHES and one of his go-to meals is Sunday Chicken with veggies — he likes the carrot, broccoli, water chesnut blend — but that’s not the point. The point is every Sunday, I prep chicken for him and this is the recipe.

It starts at the spice rack with paprika, garlic, salt, and pepper. No, I don’t measure. I just add the pretty colors and smash them together until they’re blended into one dry rub.

Then I turn the oven on to preheat to 425 degrees while I season the chicken.

Next, I take a tray of chicken thighs — yes, I know your dad is a breast man, but while at work away from me, he gets thighs! They’re juicy and succulent and tasty and that’s important. So, you do you, boo — but we use thighs for Sunday Chicken.

Lay em on a roasting rack. Pour some chicken stock into that pan until the bottom is covered. That’s gonna be important later. Trim the chicken if you want. I’m normally too lazy — or as Jaime Oliver says, “naked” — to be bothered unless its excessive.

Now cover them babies with that spice blend. Use a spoon. Be generous. Don’t bother sprinkling them — cover them with flavor like its glitter on a disco ball. Go crazy.

Then flip them over and do the same to the other side. Be fair!

Now, I normally cook them with the wrinkly side up — to hold all the beautiful spice blend — but you do you. Bake them for 20 minutes on the first side and then flip them over and bake the other side for another 20 minutes.

MOMMA HACK — if I’m planning on eating the chicken as soon as it gets out of the oven, then I set the second side timer to 15 minutes to remind me to put the steamable vegetables in the microwave for the last 5 minutes. But if its just for your dad’s lunch, I skip that step.

Look at how pretty that is!!! Now, you can do whatever you want with that gorgeous chicken. Put it in gumbo, soup, pot pie — whatever — but do NOT WASTE THAT JUICE!

MOMMA HACK: Scrape the bits and the broth into a jar and store it in your fridge to use whenever you need chicken broth — for ramen, mashed potatoes, pasta, whatever. Flavor is layers and it’s sexy to use that broth. Yes, you can freeze it but honestly, you’ll need it often enough that you don’t need to freeze it. It’ll keep in the fridge until you need it in the next day or four.

Now, enjoy! Chow down on the simple joy of Sunday Chicken — with love from your Momma!