Juicy Oven Baked Chicken Recipes

Steps:

• Mix 10 cups water, sugar and salt in a large roasting pan or stock pot.
• Place chicken skin side down in the water mixture (add more water if necessary to cover chicken.).
• Cover and refrigerate overnight.
• Preheat oven to 300 degrees.
• Drain chicken and pat dry.
• Place chicken halves skin side down in a single layer on heavy large baking sheet with rim, that has been lined with aluminum foil, preferably Release foil.
• Brush each half with 2 tablespoons barbecue sauce.
• Sprinkle with 1-1/4 teaspoon of Rub.
• Turn halves over and repeat.
• Bake chicken skin sides up, basting every 20 minutes (VERY IMPORTANT) with pan juices, for about 2 hours.
• THIS IS WORTH THE EFFORT!
• If you use chicken parts, like breast, thigh or drumsticks, reduce the cooking time to 1 hour, 30 minutes-ish. And reduce cooking time even more if using a convection oven.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
• Drizzle olive oil over chicken breasts coating all sides. Combine sazonador total, garlic, salt, and pepper in a small bowl and sprinkle on all sides of the chicken breasts. Place chicken breasts onto the baking sheet.
• Bake, uncovered, in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Do not overbake. Allow to rest for 10 minutes before serving.

Steps:

• Preheat the oven to 300 degrees F.
• Cover the chicken with plastic wrap or place in a large resealable bag. Pound the chicken to an even thickness with a meat mallet or the bottom of a heavy skillet. Sprinkle the chicken liberally with salt and pepper.
• Heat a medium skillet with a lid over medium-high heat. Add the oil and swirl to coat the skillet. Place the chicken in the skillet and cook for 1 minute without moving. Flip and cook for another minute. Add the chicken stock, cover with the lid and transfer to the oven. Cook, covered, for 8 minutes.
• Set the skillet on the stovetop (no heat) with the lid still on; let sit for 8 minutes more, without lifting the lid. After 8 minutes, the chicken should be at 165 degrees F. Slice and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Steps:

• Preheat oven to 400 degrees and line a baking tray with tin foil for easy clean up.
• Mix together the first 8 ingredients in a bowl and set aside.
• Pat dry the chicken breast with paper towel and season to your preference with salt.
• Dredge chicken in dried herb mixture, shaking off excess and place on foil lined baking sheet.
• Bake in preheated oven for 20-25 minutes or until juices run clear, flipping after 10 minutes.
• Allow chicken to rest for 5 minutes before serving.