Does anyone know a wonderful baked chicken recipe?!


Question: if you like crispy skin that is well seasoned , this is the recipe for you .i just made this yesterday. take a whole roasting chicken and turn it on it`s breast . cut out the backbone and save . now your chicken will lay flat in a shallow roasting pan ( use a 11 x 13 cake pan ) . before putting it in the pan , season the exposed meat , then lay the chicken skin side up in the roasting pan .adda cup of water , the backbone and all the rinsed giblets . season the outside of the skin with poultry season ( this also contains salt so put enough on so you don`t have to use salt , garlic powder , onion powder and paprika . bake at 350 for 15 minutes a pound . baste several times in the last 20 minutes of cooking . the juices that accumulate in the pan are great served over egg noodles .


Answers: if you like crispy skin that is well seasoned , this is the recipe for you .i just made this yesterday. take a whole roasting chicken and turn it on it`s breast . cut out the backbone and save . now your chicken will lay flat in a shallow roasting pan ( use a 11 x 13 cake pan ) . before putting it in the pan , season the exposed meat , then lay the chicken skin side up in the roasting pan .adda cup of water , the backbone and all the rinsed giblets . season the outside of the skin with poultry season ( this also contains salt so put enough on so you don`t have to use salt , garlic powder , onion powder and paprika . bake at 350 for 15 minutes a pound . baste several times in the last 20 minutes of cooking . the juices that accumulate in the pan are great served over egg noodles .

Try shake n bake.

I found that there are two types of them

1.Baked Chicken With Smoked Paprika

Garlic and smoked paprika help make the coating on this baked chicken flavorful. Serve this delicious chicken with potatoes and corn, along with biscuits, for a fabulous family dinner.
INGREDIENTS:

* 1 chicken, 3 1/2 to 4 1/2 pounds, quartered, or chicken parts
* Salt and pepper
* 1 tablespoon Spanish smoked paprika
* 1 tablespoon olive oil
* 1 tablespoon lemon juice
* 1 tablespoon brown sugar
* 1 clove garlic, finely minced

PREPARATION:
Heat oven to 400°. Line a roasting pan or jelly roll pan with foil.

Wash chicken parts and pat dry. Arrange chicken, skin side up, on the baking pan; sprinkle lightly with salt and pepper.

Combine remaining ingredients; rub the paste over the chicken pieces.Roast, uncovered, for about 50 to 60 minutes, or until an instant-read thermometer registers 165° when inserted into the thickest part of a thigh. Juices will run clear when the chicken is pierced with a fork. Remove the chicken to a serving platter; cover loosely with foil and let stand for 8 to 10 minutes before serving.

2.Baked Chicken With Lemon and Garlic

This delicious chicken has loads of lemon and garlic flavor. Feel free to use chicken chicken leg quarters or bone-in chicken breasts in place of the quartered chicken.
INGREDIENTS:

* 12 to 18 small white onions, peeled*
* 1 fryer chicken, about 3 1/2 to 4 pounds
* 1/2 cup dry white wine
* 1/2 cup chicken broth
* 5 cloves garlic, minced
* Juice of 2 lemons, about 5 to 7 tablespoons
* 1 teaspoon dried tarragon (or use dried leaf thyme)
* Salt, pepper, and paprika

PREPARATION:
*If using fresh onions, cut an X on the root end, boil for 3 minutes then cool in ice water and slip skins off.

Spray a 13x9-inch baking dish with nonstick cooking spray or olive oil. Heat oven to 375°.

Quarter the chicken.
Wash chicken and pat dry; arrange in the prepared baking dish with the peeled onions. Combine wine, broth, garlic, lemon juice, and tarragon or thyme; pour over chicken. Sprinkle with salt, pepper, and paprika. Bake for 30 minutes. Baste and return to bake for 45 to 55 minutes longer, or until chicken is cooked through and browned.

baked chicken recipe

3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
Olive oil
Salt and freshly ground pepper
1/2 cup of chicken stock* or white wine for the gravy (optional)


1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.

2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170°F and the thighs 185°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.

3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.



4 To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a quarter cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan.


Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.

*While the chicken pieces are baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy.

Serves 4. Serve with steamed rice, mashed potatoes, or Spanish rice.

Baked Chicken Parmasan - this recipe is the best!

Dip 4 chicken breasts in egg and then dredge them in flour. Place in baking pan and bake for 20 minutes at 350 degrees. Remove from oven and pour 2 cans of tomato sauce on them and sprinkle mozzarella cheese on top. Return to oven for 10 more minutes. Yummy!

Wash the whole chicken and rub with salt and place it in the
baking tray which is slightly heated and add butter of any oil
in the tray. put big chucks of ginger and a half of a lemon.Now
place the chicken and cover the tray with foil and cook for 20 to 25 minutes.

Aloha from Down Unda!
Sure, the wonderful chicken recipe is as follows ~
1. Start with a wonderful chicken
2. pluck it, clean it, stuff it with wonderful mushrooms, black olives, onions & smear with wonderful garlic, pepper, salt & butter
3. Bake it
Best wishes ~

Yes, you coat the chicken breast in mayo and some mustard and then dredge it in a mixture of parmesean, bread crumbs, salt, pepper and parsley. Bake uncovered for 25-30 min @350. Delish!





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