Oma Helga’s Baked Chicken

Oma Helga’s Baked Chicken

This baked chicken is an original family recipe, is so good that it has withstood the test of time

Originally created by my husband’s Oma Helga (grandma), this recipe has been passed down through generations and has now been taught to me. Learning this recipe felt incredibly special as it made me really feel like I was part of the family – like being told a family secret. It is such a delicious recipe though, I knew I had to share it with you all (don’t worry, I got Oma Helga’s permission).

For this baked chicken recipe, you can use any part of the chicken you like. Although our Oma used chicken wings most of the time, I have tried to use other part since I am not a big fan of chicken wings. By covering the chicken with foil or a lid, you can lock the juices in much easier. It’s similar to steaming, but you get the roasted properties of baking. The addition of apples may sound strange, but I feel the best way to enjoy a dish is by creating different layers of flavor. Sometimes opposites do attract! By adding some sweetness to the savory chicken, the flavors of the spices shine a lot more.

My favorite part of this recipe is the ginger. It adds a subtle warmth to the dish without making it spicy, and contrasts the flavor of the sweet apple beautifully. This baked chicken recipe pairs well with almost anything! I prefer it with mashed potatoes or rice, but it can also be served with a salad if you want to keep it healthy.

Speaking of healthy, this baked chicken can be a perfect addition for those who are meal prepping as you can make a large batch at once. If you decide to use the recipe for meal prep, I would recommend adding some lime or lemon juice to the top of the apples to prevent them from browning.

TIPS & NOTES:

• Bone-in chicken is best to use in this recipe as it gives off more flavor while in the oven. However, you can use boneless chicken if you prefer chicken without bones – it will still be delightful.
• For a stronger ginger flavor use fresh minced ginger over dry powdered ginger (which I do not recommend). Only use fresh ginger as much as possible! If using fresh ginger, the best way to peel it is with the back of a spoon. Using a peeler takes off both the skin and a lot of the ginger. The spoon on the other hand will peel the ginger while keeping it all intact.
• A baking tray or a casserole baking dish could work well for this recipe. I used casserole baking dish on this recipe but I have tried making this recipe using a baking dish covered with aluminum foil. As long as the chicken is covered, you will get the desired outcome.

This recipe is close to my heart, so I hope it becomes a part of your family traditions as well. Do you have any baked chicken recipes like mine in your family? Let me know in the comments what your traditions are! I would love to try them out~

Enjoy and have a lovely day!

Check out my other RECIPES for more family dinner ideas.