Baking chicken in the oven?!
Baking chicken in the oven?
should i cover in foil? and do i need to add water????
Additional Details2 weeks ago
ALSO WHAT TEMPERATURE SHOULD I BAKE CHICKEN BREAST AT?
Answers:
2 weeks ago
ALSO WHAT TEMPERATURE SHOULD I BAKE CHICKEN BREAST AT?
You can bake chicken whole or in pieces and season it any way you like. No matter which baked chicken recipe you use, it's best to leave the skin on, even when baking chicken breasts, to protect the meat from drying out.
Step OnePreheat the oven to 350 degrees F.
2Step TwoRemove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water. Pat it dry with paper towels and season the chicken (inside and out, if whole) with salt and freshly ground black pepper.
Step Three Click to enlargePlace the chicken in a roasting pan or a large oven-proof skillet, skin-side up. Rub with olive oil or pour a marinade over the chicken if desired
4Step Four Click to enlargeBake, uncovered for 1 to 1 1/2 hours, or until the skin is golden brown and the meat is cooked through.
5Step FiveUse an instant-read meat thermometer to check the chicken near the end of cooking. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done.
6Step SixTest for doneness without a thermometer by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done.
7Step Seven Click to enlargeLet a whole chicken rest for 10 minutes before carving.
Experiment by rubbing the raw chicken with different dry seasonings, from international seasoning mixes to your own blends.
Squeeze a lemon over the chicken (and inside the cavity of a whole chicken) before you cook it.
Try an easy glaze--equal parts melted butter, apricot jam and white wine--applied for the last 30 minutes of cooking.
Be sure to carefully clean everything that the raw chicken touches to avoid contamination.
Partially raw chicken is not safe to eat. Bone-in chicken parts are done when juices run clear and a meat thermometer shows they have reached an internal temperature of 170 degrees F.
it should be covered and are you trying to get a gravy also or just the chicken?
If you want gravy also, you will need some sort of liquid, broth, water, coconut milk, and lots of spices and herbs.
It a hard question to answer with not a lot of details, depending one what you are wanting, depends on how to cook it.. but cover it with foil.
No and no. It's really up to you though. Cover with foil only if you feel it's cooking too fast, to prevent from over-browning. No need to add water. I normally rub down with salt and pepper and a some good old butter, it creates a lot of juices and you'll soon see why you won't need to add water.
1 hour at 350-400 degrees
you can cover it in foil but that will prolong the cooking time!!! adding a little water will not hurt. i usually just spray the pan bottom and sides w/ pam and set the oven at 350 and let it go checking it about every 20 minutes and it always turns out fine!!!!
I wouldn't. But, you can do whatever you feel is best for you. Personally, I would go to Costco and buy a rotessarie chicken for about the same price you're going to spend on buying, preparing, and roasting a chicken.
I drizzle my chicken with some olive oil and season it up. Usually with some garlic, salt and some lemon pepper (or just regular pepper is you want). That is my basic chicken recipe. If I am making it for pasta, then I add oregano, tyme and basil....mmmm good. I bake it at 350 for about 45 minutes. If you think that it is browning to fast, then you can cover it with foil :-)
I would just place it in a cast iron skillet and bake it @ 350 for about 45 min. I would put a little olive oil in the bottom of the skillet just so it doesn't stick.
Good Luck!
if it is boneless skinless breasts, then I always do mine thawed in a glass pan, uncovered, with spices for 25 minutes at 350.
Here's a great recipe for Lemon Baked Chicken.
INGREDIENTS
1 (4 pound) whole chicken
2 tablespoons salt
1 lemon, halved
1 tablespoon paprika
1 cup water
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9x13 inch baking dish. Pour a little water over chicken to prevent drying.
Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.
Bake it at 375* covered with foil. The foil will keep the juices inside and make it moist. Take the foil off about 15 minutes before they're done to get it browned on top. As for how long, that depends on how big a piece of chicken it is. If it's chicken breasts, I usually cook mine for at least 45 minutes.
Here's how I make my chicken breasts:
Bake 8-10 minutes at 500 degrees as long as they are *really* flattened. Makes them really tender, too. I use the boneless/skinless chicken breast strips, as I find them easier to flatten. Two sauces/recipes I put on before baking:
After flattening, dip the chicken strips in flour, then dip in a mix of BBQ sauce, teriyaki sauce, and soy sauce. Bake as shown above.
OR
After flattening, dip them in a mix of spicy mustard and white wine, then roll them in bread crumbs. Bake as shown above.
Don't forget to cut into the centers after baking to make sure there is *NO* pink. Should all be white and tender. If not, continue baking.
Enjoy! :)