Baked Chicken W Recipes

Steps:

• Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Steps:

• Preheat oven to 400°F.
• Spray a shallow baking dish with non-stick cooking spray.
• Rinse chicken breast under cool running water.
• Pat chicken dry with paper towels.
• Place chicken in dish.
• Brush the melted butter over the chicken, using all the butter.
• Sprinkle with seasoned salt.
• Bake for 50-60 minutes or until cooked through.
• ~NOTE~Chicken takes only 50 minutes in my oven.
• Don't over cook, as they might turn out tough.

Steps:

• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
• Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
• Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
• Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
• Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Steps:

• *Justa note about the spices and herbs.
• I use dried herbs and I am very generous with them.
• This dish is great with a bit more garlic and basil.
• Preheat oven to 375 degrees F.
• In baking dish, pour 1Tbsp olive oil.
• Add soy sauce, worcestershire sauce and tabasco (about 1tsp).
• Toss in onions and mix until coated.
• Rinse chicken, dry lightly and sprinkle with oregano, basil, thyme and garlic powder.
• In frying pan, heat remaining olive oil.
• Brown chicken.
• Place chicken on top of onion mixture.
• Cover with foil and place in oven.
• Bake 20-30 minutes until chicken is done.
• Remove foil and let chicken brown a bit more.
• Serve chicken with onions and sauce over top.

Steps:

• In a large roasting pan (or two 9x13 pans), in a 425° oven, melt the butter or margarine.
• Mix flour, salt, paprika and pepper in a heavy-duty plastic bag; shake chicken pieces in the bag, a few at a time, until evenly coated.
• In the pan (s), place the chicken, skin side down, in the melted butter; bake 30 minutes.
• Turn chicken pieces and bake 15 minutes more until pieces are fork-tender.
• I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.

Steps:

• Adjust oven rack to upper-middle position and heat to 425°F
• Combine bread crumbs, Parmesan, garlic, oil, salt, and pepper in a bowl.
• Pat chicken dry with paper towels and transfer to 9x13 baking dish. Combine basil and mayonnaise in a small bowl and spread mixture over chicken. Sprinkle bread-crumb mixture over mayonnaise, pressing lightly to adhere.
• Bake until crumbs are golden brown and instant-read thermometer (inserted into thickest part of chicken breast) registers 160°F 10-22 minutes. Serve with lemon wedges.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 375-degrees F.
• Grease a baking dish big enough to hold chicken in one layer.
• In a pie dish combine the 1/4 cup melted butter with lemon juice.
• In a pie dish combine cheese and breadcrumbs.
• Dip chicken pieces in butter/lemon mixture than roll them in the breadcrumb mixture and arrange in prepared dish.
• Drizzle remaining butter over chicken and then sprinkle with paprika and sesame seeds.
• Bake for one hour, basting frequently and turning chicken halfway through cooking time.

Steps:

• Arrange chicken in a 13x9-in. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a large nonstick skillet, saute mushrooms in butter for 5 minutes. Add the sherry or broth, green onions, garlic, salt and pepper. Bring to a boil. Pour over chicken. , Bake until a thermometer reads 165°, 10-15 minutes longer. Top with cheese. Bake for 3-5 minutes or until cheese is melted.

Steps:

• For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
• Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
• For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
• Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.

Steps:

• Combine the salt, pepper, poultry seasoning, paprika, ginger, cinnamon, allspice and cloves in a bowl.
• Rinse chickens and pat dry. Cut each into pieces: breasts, wings, drumsticks and thighs. If the breast halves are very large, cut them in half crosswise. Season the chicken all over with the spice mixture, cover and refrigerate for a few hours.
• Beat the eggs with a fork in a shallow dish, then mix in 2 tablespoons water. Place matzo meal in another dish. Set up two racks over two large baking sheets lined with paper towels. Dip each chicken piece in the eggs to thoroughly coat, then in the matzo meal. Set on the racks, arranging breasts, wings, legs and thighs together. Let sit for about 15 minutes at room temperature so the coating can set.
• Meanwhile, add oil to a depth of 1 1/4 inches in a large, deep frying pan or Dutch oven and heat over medium to about 325 degrees. Working in batches by chicken parts and adjusting the heat as needed to maintain a steady sizzle, fry the breasts then the dark meat until browned all around and 165 degrees or higher for white meat and 175 degrees for dark meat, 7 to 8 minutes per side. If needed, continue cooking pieces to brown evenly or cook through, about 4 minutes. Use your best judgment (and a meat thermometer): Crispy and golden brown on the outside doesn't necessarily mean done on the inside.
• Line large platters with paper towels. As the chicken pieces finish cooking, remove them with tongs and place them on the platters to drain. Sprinkle with salt, if you'd like, and serve hot or warm.