Oven baked chicken recipes?!
I am thinking about making oven baked chicken for dinner!. What are some of your favorite recipes or simplest!?Www@FoodAQ@Com
Answers:
make aluminum foil pouches, place individual pieces of chicken in each pouch!. season well with your favorite blend, such as cajun, then choose either some olive oil, butter, beer, white wine, to help keep the chicken moist while cooking!.Www@FoodAQ@Com
Easy Roasted Chicken Dinner
1 Reynolds Oven Bag, Large Size
1 tablespoon flour
1 teaspoon garlic salt, divided
1 pound baby red potatoes
1 package (8 oz!.) peeled baby carrots
2 stalks celery, cut in 1/2-inch slices (optional)
1 medium onion, cut in eighths
4 to 5 pound whole chicken
1 tablespoon oil (optional)
1 teaspoon paprika
PREHEAT oven to 350°F!.
SHAKE flour and 1/2 teaspoon garlic salt in Reynolds Oven Bag; place in 13x9x2-inch baking pan!.
PLACE vegetables in oven bag!. Turn bag to mix vegetables with seasoned flour; push vegetables to outer edge of bag!. Brush chicken with oil, if desired!. Sprinkle and rub chicken with remaining garlic salt and paprika!. Place chicken in center of vegetables in bag!.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top!.
BAKE until chicken is tender, 1 1/4 to 1 1/2 hours until meat thermometer inserted in chicken reads 180°F!.
Number of Servings: 5-6
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Oven-Fried Herb Chicken
Serves 8
1/2 cup corn flake crumbs or bread crumbs
1/4 t salt
1/4 t garlic powder
1/4 t paprika
1/8 t ground red pepper (cayenne)
1 egg white
1 t water
8 boneless, skinless chicken breast halves
Heat oven to 450 degrees!. Line 15x10x1 inch baking pan with foil; spray foil with nonstick cooking spray!.
In small bowl, combine corn flake crumbs, salt, garlic powder, paprika and ground red pepper; mix well!. In another small bowl, beat egg white and water until frothy!. Place chicken in sprayed foil lined pan!. Brush with egg white mixture; sprinkle with crumb mixture!.
Bake at 450 degrees for 15 to 20 minutes or until chicken is fork tender and juices run clear!.
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Crumbed Chicken Legs recipe
Healthy low-fat alternative to deep fried chicken!.
8 chicken legs, skinned
1 teaspoon curry powder
2 teaspoons French mustard
1/2 cup yogurt
1 cup breadcrumbs
Combine in a shallow dish, curry powder, mustard and yogurt, mix well!.
Coat chicken legs in mixture before rolling in breadcrumbs!.
Place on a plate in fridge for 30 minutes!.
Preheat oven to 350 F!. Grease an ovenproof dish!.
Place chicken legs in dish and bake turning once or twice!.
Bake for approximately 45 minutes or until chicken is cooked through and crumb
is golden and crisp!.
Recipe notes
Substitute any chicken pieces for legs!. Add dried herbs for different tastes!.
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Homemade Chicken or Fish Nuggets
This was originally used for fish but I have also used it for chicken nuggets the same way, I just cook them a little longer:
2 or 3 Tilapia filets
1 egg
about 1/2 c milk
about 1/3 c parmesan cheese (grated)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
about 1 cup bread crumbs
Preheat over to 400!. Cut the fish (or chicken) up into bite size pieces!. Put the bread crumbs, salt, pepper, and parmesan into a ziploc bag!. Mix the egg and the milk in a good sized bowl and add the fish (or chicken) nuggets to the bowl!.
Take the nuggets out of the milk/egg mixture a few at a time and drop into the bag!. Shake around until well coated and then place on baking sheet (you can grease it but I usually just line with foil)!. Do this until they are all coated and bake about 15-20 minutes depending on the size of your nuggets, slightly longer for chicken!. They are good!
----
Herbed Oven-Fried Chicken
You can use boneless, skinless chicken breasts, chicken tenders, or drummettes for this dish!. Marinating the chicken in buttermilk overnight makes the chicken extra juicy!.
1/2 cup buttermilk
2 cloves garlic, finely minced
1 1/2 teaspoons salt
1 tablespoon oil
1/2 pound skinless and boneless chicken breasts or chicken breasts
or chicken tenders
1 cup rolled oats
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves or rosemary needles
olive oil spray
Serves 2
In a shallow dish, mix together the buttermilk, garlic, 1/2 teaspoon of the salt, and the oil!. Place the chicken pieces in the buttermilk mixture overnight in the refrigerator!.
Preheat the oven to 350° F!.
In a food processor, mix the oats, red pepper flakes, the remaining 1 teaspoon of salt, Parmesan, and basil!. Pulse until the oats are partially powdered!.
Alternatively, mix the ingredients together in a bowl with a wooden spoon!. Place the oat mixture on a plate!. Shake any excess buttermilk off the chicken and dredge to coat each piece thoroughly!.
For easy clean up, cover the baking pan with aluminum foil and lightly spray it with oil!.
Place the chicken pieces in the pan so that they are not touching one another!. Spray the chicken pieces lightly with oil and bake for about 35 minutes, depending on the thickness of the meat, until the crust is golden brown and crispy!. Remove the chicken from the oven and serve hot or refrigerate and serve cold over a salad!.
----Www@FoodAQ@Com
1 Reynolds Oven Bag, Large Size
1 tablespoon flour
1 teaspoon garlic salt, divided
1 pound baby red potatoes
1 package (8 oz!.) peeled baby carrots
2 stalks celery, cut in 1/2-inch slices (optional)
1 medium onion, cut in eighths
4 to 5 pound whole chicken
1 tablespoon oil (optional)
1 teaspoon paprika
PREHEAT oven to 350°F!.
SHAKE flour and 1/2 teaspoon garlic salt in Reynolds Oven Bag; place in 13x9x2-inch baking pan!.
PLACE vegetables in oven bag!. Turn bag to mix vegetables with seasoned flour; push vegetables to outer edge of bag!. Brush chicken with oil, if desired!. Sprinkle and rub chicken with remaining garlic salt and paprika!. Place chicken in center of vegetables in bag!.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top!.
BAKE until chicken is tender, 1 1/4 to 1 1/2 hours until meat thermometer inserted in chicken reads 180°F!.
Number of Servings: 5-6
----
Oven-Fried Herb Chicken
Serves 8
1/2 cup corn flake crumbs or bread crumbs
1/4 t salt
1/4 t garlic powder
1/4 t paprika
1/8 t ground red pepper (cayenne)
1 egg white
1 t water
8 boneless, skinless chicken breast halves
Heat oven to 450 degrees!. Line 15x10x1 inch baking pan with foil; spray foil with nonstick cooking spray!.
In small bowl, combine corn flake crumbs, salt, garlic powder, paprika and ground red pepper; mix well!. In another small bowl, beat egg white and water until frothy!. Place chicken in sprayed foil lined pan!. Brush with egg white mixture; sprinkle with crumb mixture!.
Bake at 450 degrees for 15 to 20 minutes or until chicken is fork tender and juices run clear!.
----
Crumbed Chicken Legs recipe
Healthy low-fat alternative to deep fried chicken!.
8 chicken legs, skinned
1 teaspoon curry powder
2 teaspoons French mustard
1/2 cup yogurt
1 cup breadcrumbs
Combine in a shallow dish, curry powder, mustard and yogurt, mix well!.
Coat chicken legs in mixture before rolling in breadcrumbs!.
Place on a plate in fridge for 30 minutes!.
Preheat oven to 350 F!. Grease an ovenproof dish!.
Place chicken legs in dish and bake turning once or twice!.
Bake for approximately 45 minutes or until chicken is cooked through and crumb
is golden and crisp!.
Recipe notes
Substitute any chicken pieces for legs!. Add dried herbs for different tastes!.
----
Homemade Chicken or Fish Nuggets
This was originally used for fish but I have also used it for chicken nuggets the same way, I just cook them a little longer:
2 or 3 Tilapia filets
1 egg
about 1/2 c milk
about 1/3 c parmesan cheese (grated)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
about 1 cup bread crumbs
Preheat over to 400!. Cut the fish (or chicken) up into bite size pieces!. Put the bread crumbs, salt, pepper, and parmesan into a ziploc bag!. Mix the egg and the milk in a good sized bowl and add the fish (or chicken) nuggets to the bowl!.
Take the nuggets out of the milk/egg mixture a few at a time and drop into the bag!. Shake around until well coated and then place on baking sheet (you can grease it but I usually just line with foil)!. Do this until they are all coated and bake about 15-20 minutes depending on the size of your nuggets, slightly longer for chicken!. They are good!
----
Herbed Oven-Fried Chicken
You can use boneless, skinless chicken breasts, chicken tenders, or drummettes for this dish!. Marinating the chicken in buttermilk overnight makes the chicken extra juicy!.
1/2 cup buttermilk
2 cloves garlic, finely minced
1 1/2 teaspoons salt
1 tablespoon oil
1/2 pound skinless and boneless chicken breasts or chicken breasts
or chicken tenders
1 cup rolled oats
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves or rosemary needles
olive oil spray
Serves 2
In a shallow dish, mix together the buttermilk, garlic, 1/2 teaspoon of the salt, and the oil!. Place the chicken pieces in the buttermilk mixture overnight in the refrigerator!.
Preheat the oven to 350° F!.
In a food processor, mix the oats, red pepper flakes, the remaining 1 teaspoon of salt, Parmesan, and basil!. Pulse until the oats are partially powdered!.
Alternatively, mix the ingredients together in a bowl with a wooden spoon!. Place the oat mixture on a plate!. Shake any excess buttermilk off the chicken and dredge to coat each piece thoroughly!.
For easy clean up, cover the baking pan with aluminum foil and lightly spray it with oil!.
Place the chicken pieces in the pan so that they are not touching one another!. Spray the chicken pieces lightly with oil and bake for about 35 minutes, depending on the thickness of the meat, until the crust is golden brown and crispy!. Remove the chicken from the oven and serve hot or refrigerate and serve cold over a salad!.
----Www@FoodAQ@Com
Baked Crumbled Chicken
INGREDIENTS:
1 1/2 cups crushed cornflakes
2 tablespoons minced fresh
parsley
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil 1/2 teaspoon pepper
2 eggs
1/2 cup milk
1 (3 1/2) pound broiler-fryer
chicken, cut up
1/4 cup butter or margarine,
melted
DIRECTIONS:
1!. In a shallow bowl or large resealable plastic bay, combine cornflakes, parsley, paprika, salt, basil and pepper!. In another bowl, beat eggs and milk!. Dip chicken pieces in egg mixture, then coat generously with crumb mixture!. Place in an ungreased 13-in!. x 9-in!. x 2-in!. baking dish!. Drizzle with butter!. Bake, uncovered, at 375 degrees F for 50-60 minutes or until golden brown and juices run clear!.
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Thai Fried Chicken
INGREDIENTS:
1/2 cup honey mustard
1/2 cup sweet chili sauce
2 eggs, beaten
sea salt to taste 12 chicken drumsticks
4 cups panko bread crumbs
4 cups vegetable oil for frying
DIRECTIONS:
1!. Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl!. Place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag!. Allow to chill in refrigerator at least 4 hours!.
2!. Preheat an oven to 350 degrees F (175 degrees C)!.
3!. Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat!. Heat the vegetable oil in a large, deep pan over medium-high heat!. Gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet!.
4!. Cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes!. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)!.
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Mexican Casserole
INGREDIENTS:
oil for frying
3/4 pound cubed skinless,
boneless chicken breast meat
1/2 (1!.25 ounce) package taco
seasoning mix
1 (15 ounce) can black beans,
rinsed and drained
1 (8!.75 ounce) can sweet corn, drained
1/4 cup salsa
water as needed
1 cup shredded Mexican-style
cheese
1 1/2 cups crushed plain tortilla
chips
DIRECTIONS:
1!. In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside!. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out!. Cover skillet and simmer over medium low heat for 10 minutes!.
2!. Preheat oven to 350 degrees F (175 degrees C)!.
3!. Transfer chicken mixture to a 9x13 inch baking dish!. Top with 1/2 cup of the cheese and crushed tortilla chips!.
4!. Bake in the preheated oven for 15 minutes!. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly!.
Www@FoodAQ@Com
INGREDIENTS:
1 1/2 cups crushed cornflakes
2 tablespoons minced fresh
parsley
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil 1/2 teaspoon pepper
2 eggs
1/2 cup milk
1 (3 1/2) pound broiler-fryer
chicken, cut up
1/4 cup butter or margarine,
melted
DIRECTIONS:
1!. In a shallow bowl or large resealable plastic bay, combine cornflakes, parsley, paprika, salt, basil and pepper!. In another bowl, beat eggs and milk!. Dip chicken pieces in egg mixture, then coat generously with crumb mixture!. Place in an ungreased 13-in!. x 9-in!. x 2-in!. baking dish!. Drizzle with butter!. Bake, uncovered, at 375 degrees F for 50-60 minutes or until golden brown and juices run clear!.
-------------------------------
Thai Fried Chicken
INGREDIENTS:
1/2 cup honey mustard
1/2 cup sweet chili sauce
2 eggs, beaten
sea salt to taste 12 chicken drumsticks
4 cups panko bread crumbs
4 cups vegetable oil for frying
DIRECTIONS:
1!. Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl!. Place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag!. Allow to chill in refrigerator at least 4 hours!.
2!. Preheat an oven to 350 degrees F (175 degrees C)!.
3!. Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat!. Heat the vegetable oil in a large, deep pan over medium-high heat!. Gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet!.
4!. Cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes!. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C)!.
------------------------------
Mexican Casserole
INGREDIENTS:
oil for frying
3/4 pound cubed skinless,
boneless chicken breast meat
1/2 (1!.25 ounce) package taco
seasoning mix
1 (15 ounce) can black beans,
rinsed and drained
1 (8!.75 ounce) can sweet corn, drained
1/4 cup salsa
water as needed
1 cup shredded Mexican-style
cheese
1 1/2 cups crushed plain tortilla
chips
DIRECTIONS:
1!. In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside!. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out!. Cover skillet and simmer over medium low heat for 10 minutes!.
2!. Preheat oven to 350 degrees F (175 degrees C)!.
3!. Transfer chicken mixture to a 9x13 inch baking dish!. Top with 1/2 cup of the cheese and crushed tortilla chips!.
4!. Bake in the preheated oven for 15 minutes!. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly!.
Www@FoodAQ@Com
BUTTERMILK BAKED CHICKEN
? cup butter or margarine
4 bone-in chicken breast halves*
? teaspoon salt
? teaspoon pepper
1? cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 ? oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13”x9” baking dish in a 425° oven!.
Sprinkle chicken with salt and pepper!. Dip chicken in 1/2 cup buttermilk, and dredge in flour!.
Arrange chicken, breast side down, in baking dish!.
Bake at 425° for 25 minutes!. Turn chicken, and bake 10 more minutes!.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary!. Drizzle gravy over chicken!. Garnish, if desired!.
*4 skinned and boned chicken breast halves may be substituted!. Bake chicken at 425o for 15 minutes!. turn, and bake for 10 minutes!.
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted!.
--Southern Living, OCTOBER 2001
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Caramelized Baked Chicken
Yield: 6 servings
3 pounds chicken pieces
2 Tbsp!. olive oil
? cup soy sauce
2 Tbsp!. ketchup
1 cup honey
1 tsp!. cayenne pepper
1 tsp Worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Preheat oven to 400o F!. Place chicken in a greased 9”x13” baking dish!. Mix together remaining ingredients!. Pour over the chicken!. Bake in a preheated oven for 45 minutes!. Turn chicken over, baste, and bake 45 minutes more!.
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Balsamic Lemon Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp!. balsamic vinegar
1 tsp!. lemon zest
1 Tbsp!. dry basil
2 cloves garlic, minced
1/2 tsp!. salt
1/4 tsp!. pepper
4 whole boneless chicken breasts, halved
Mix all ingredients and pour over chicken!. Broil in 9x13” pyrex dish for 15 minutes each side!. Lest rest 10 minutes, slice in strips!.
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BBQ CHICKEN (quick & easy)
(to make this quicker and easier, use your favorite bottled BBQ sauce)
2 chickens, cut up
1/4 cup butter
3 cloves of garlic, minced fine
1 large onion, chopped
1 cup ketchup
2 T!. Worcestershire sauce
1/4 cup cider vinegar
1/4 cup sugar
1 tsp Creole seasoning, or salt
1/2 cup water
1/2 t!. savory
Brown the chicken in your cast iron skillet in the butter!.
Remove chicken and place in a baking pan/dish!.
Add the garlic, onion, ketchup, worcestershire sauce, vinegar, sugar, seasoning, water and savory to the butter in the frying pan!.
Mix well, then pour over the chicken!.
Cover with foil and bake in 350oF oven for about 1? hours until done!. Baste and turn several times during baking!.
Www@FoodAQ@Com
? cup butter or margarine
4 bone-in chicken breast halves*
? teaspoon salt
? teaspoon pepper
1? cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 ? oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13”x9” baking dish in a 425° oven!.
Sprinkle chicken with salt and pepper!. Dip chicken in 1/2 cup buttermilk, and dredge in flour!.
Arrange chicken, breast side down, in baking dish!.
Bake at 425° for 25 minutes!. Turn chicken, and bake 10 more minutes!.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary!. Drizzle gravy over chicken!. Garnish, if desired!.
*4 skinned and boned chicken breast halves may be substituted!. Bake chicken at 425o for 15 minutes!. turn, and bake for 10 minutes!.
Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted!.
--Southern Living, OCTOBER 2001
-------------------
Caramelized Baked Chicken
Yield: 6 servings
3 pounds chicken pieces
2 Tbsp!. olive oil
? cup soy sauce
2 Tbsp!. ketchup
1 cup honey
1 tsp!. cayenne pepper
1 tsp Worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Preheat oven to 400o F!. Place chicken in a greased 9”x13” baking dish!. Mix together remaining ingredients!. Pour over the chicken!. Bake in a preheated oven for 45 minutes!. Turn chicken over, baste, and bake 45 minutes more!.
-------------------------
Balsamic Lemon Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp!. balsamic vinegar
1 tsp!. lemon zest
1 Tbsp!. dry basil
2 cloves garlic, minced
1/2 tsp!. salt
1/4 tsp!. pepper
4 whole boneless chicken breasts, halved
Mix all ingredients and pour over chicken!. Broil in 9x13” pyrex dish for 15 minutes each side!. Lest rest 10 minutes, slice in strips!.
--------------------------
BBQ CHICKEN (quick & easy)
(to make this quicker and easier, use your favorite bottled BBQ sauce)
2 chickens, cut up
1/4 cup butter
3 cloves of garlic, minced fine
1 large onion, chopped
1 cup ketchup
2 T!. Worcestershire sauce
1/4 cup cider vinegar
1/4 cup sugar
1 tsp Creole seasoning, or salt
1/2 cup water
1/2 t!. savory
Brown the chicken in your cast iron skillet in the butter!.
Remove chicken and place in a baking pan/dish!.
Add the garlic, onion, ketchup, worcestershire sauce, vinegar, sugar, seasoning, water and savory to the butter in the frying pan!.
Mix well, then pour over the chicken!.
Cover with foil and bake in 350oF oven for about 1? hours until done!. Baste and turn several times during baking!.
Www@FoodAQ@Com
I use Dale sauce seasoning sauce that you get in the grocery store!. You pour it over the chicken and let it bake!. The flavor is soooo good!!Www@FoodAQ@Com