Simple Baked Chicken Recipes

Steps:

• Place chicken in a large resealable plastic bag or shallow glass container; add salad dressing. Seal or cover and turn to coat. Refrigerate for at least 1 hour. Drain and discard marinade. , Coat chicken with cornflakes; place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until juices run clear.

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:

• 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. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
• Copyright 2001 Television Food Network, GP. All rights reserved

Steps:

• Rub seasonings onto both sides of individual chicken wings.
• Place in glass casserole dish.
• Bake at 350°F for 30 minutes.
• Take out of oven and coat both sides of wings with barbecue sauce.
• Bake for another 7 minutes, flip wings.
• Bake for another 7 minutes, flip wings.
• Bake for another 7 minutes, flip wings.
• Enjoy!

Steps:

• Heat oven to 425ºF.
• Mix coating mix, chili and garlic powder. Use to coat chicken as directed on package.
• Place on baking sheet.
• Bake 20 min. or until chicken is done (165ºF).

Steps:

• Put some olive oil in the bottom of a 9x13 pan (just enough to put the drumsticks on).
• Add drumsticks (space enough apart so they aren't touching each other).
• Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt. Add rosemary to the chicken, if desired.
• Bake at 375° F for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before). Top with the parsley.
• Bake another half an hour, or until cooked until 160°F.

Steps:

• Flatten each chicken breast with rolling pin and place in greased 13x9-inch baking dish.
• Place cheese slice over chicken.
• Combine chicken soup and 1/3 cup water and pour over chicken.
• Mix stuffing mix according to package directions and sprinkle over chicken.
• Bake uncovered at 325 degrees for 45 minutes or until chicken is done.

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:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place the dressing in a shallow dish or bowl for dipping. Do the same with the cornflakes crumbs or breadcrumbs (see Cook's Note). Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat.
• Place chicken breasts in prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until an instant-read thermometer reads 165 degrees F (74 degrees C).

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.