Mom’s Oven Chicken and Gravy

Preheat oven to 350ºF.

Lightly butter an oven-safe, range-safe dish that will hold 4 chicken breasts so that the skin can touch the bottom. (I use an old Corningware dish or a large enameled cast iron dish.)

Mix flour, seasoned salt, and pepper together in a 1-gallon zip-top bag. Place chicken breasts in the bag one at a time, seal the bag, and shake to cover in the flour. Place each chicken breast in the dish, skin side down. Reserve the flour mixture for the gravy later.

Cut up remaining butter into small pieces and place between and around the chicken breasts.

Place chicken in the oven and bake at 350ºF for half an hour. Flip the chicken breasts over so they are skin side up. Bake an additional half hour at the same temperature, or until they are cooked through. Remove and place on a platter.

For the gravy:
Place your chicken-baking pan on the stove top on medium heat. If you don’t have much juice and fat, add a pat or two of butter. You want about a half cup of chicken fat and juice. Whisk the seasoned flour mixture into the liquid and cook it until it turns a golden-brown color, stirring constantly. Slowly whisk in the warm water until it reaches a gravy consistency. The longer you cook the gravy mixture, the thicker it will be. You can always add extra water to the mixture and then cook it down, but to stir constantly to avoid burning it.