Anyone know of a good baked chicken recipe?
October 4, 2008 by Blessings
Filed under Cooking & Recipes
LMB asked:
I’ve got two 3lb chickens that I want to bake up but I was just wondering if anyone knew of a good baked chicken recipes. I would like to just keep them together because I don’t know how to cut up a chicken, found sites on how to cut up a chicken but too many directions. I’d like something easy that I just throw in the oven and it does it’s thing.
I’ve got two 3lb chickens that I want to bake up but I was just wondering if anyone knew of a good baked chicken recipes. I would like to just keep them together because I don’t know how to cut up a chicken, found sites on how to cut up a chicken but too many directions. I’d like something easy that I just throw in the oven and it does it’s thing.
My son is raising chicken and I cut up 10 last night for him.
ROAST CHICKEN WITH GARLIC CLOVES
3 1/2 lb. chicken
Sea salt and pepper
1 head garlic, separated into cloves
1 sprig fresh rosemary
2 tbsp. olive oil
1 tbsp. chopped parsley
Oval chicken roasting “cocotte” with lid like “Le Creuset”
Preheat oven to 400 degrees. Wash and dry chicken. Season inside and outside of chicken with sea salt and pepper. Truss and place in “cocotte” with olive oil, rosemary and garlic cloves. Place in oven without lid and cook for 15 minutes. Cover with lid and continue cooking one hour until chicken is done.
Remove garlic, peel and set aside. Cut chicken into serving pieces and place on warmed platter. Skim fat from juices and pour over chicken. Sprinkle with parsley. Decorate with peeled roasted garlic and serve with vegetables and potatoes.
BEER CAN LEMON CHICKEN
1 whole chicken fryer
2 tablespoon lemon pepper
1 12 oz can of favorite beer
Soak the chicken in salted water for 1 hour. This will help draw any blood out.
Pour 1/2 the can of beer out and place 1 tablespoon of the lemon pepper into the can, then insert the can into the largest cavity of the chicken, making sure that the can opening is facing upright.
Place chicken with can still standing upright into a roasting pan and sprinkle chicken with the remaining lemon pepper. Wrap with aluminum foil and bake for approximately 20 minutes per pound plus and additional 20 minutes at 375°F.
Remove the foil covering during the last 30 minutes to allow chicken to brown.
This may be cooked on a grill or in the oven. Use any type of seasoning desired. This is a versatile recipe and the chicken always turns out juicy and tender.
Sprinkle inside and out liberally with seasoned salt (Lawry’s) and freshly ground black pepper.
Place on a rack in a shallow roasting pan.
Roast uncovered at 325 degrees until done (about 1 – 1 1/2 hours, depending on the size of the chickens). Use a meat thermometer if you have one, otherwise pierce the thigh in the thickest place. The juice should run clear.
Bert
if you want to roast the chicken in the oven :
wash the chickens with cold water inside and out, drain well. Get a roasting pan(large)with rack, pat the chickens, and salt and pepper all over including inside. Sprinkle paprika all over it, bake in 350F oven for 1 -1 1/2 hours on lower rack of oven. When the time is up, pirce leg part with fork, if juices run clear it is done, if slightly pink, then let it bake another 15-20 minutes more.
Just rub olive oil on them and get a box of Oven Fry for chicken from the grocery and roll them around in that. Put on a baking sheet and cook at about 400 for 20 minutes them flip them over and do 20 minutes on the other side. They are so easy and tasty!!!!
I’d take half a can of beer and stick it inside the chicken, stand it up on your grill, indirect heat, and cook for an hour and a half..it will be like rotissare chicken.
One thing you can do is to put one of your washed chickens into a crockpot if you have one. add a little seasoning, like chicken broth, or seasoning salt, set it for low, take it out in about 8 hours and enjoy. It is usually so saturated in it’s own juice that it falls off the bone. Very tasty.
In the oven you can put your chicken in a roasting pan, add a few spices or seasoning and bake for about an hour at 350 degrees Fahrenheit. It is a good idea to use a meat thermometer to make sure it done.
southernfood.about.com
Ingredients:
Nonstick cooking spray
1/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
3 to 4 tablespoons Dijon mustard
1/4 cup plain, dry bread crumbs
1/4 cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
Directions:
PREHEAT oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
COMBINE evaporated milk and mustard in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.
Roast in a preheated 180C (350F) for 25 minutes per lb, add 20minutes if it is stuffed.
If cooking covered or in an oven bag reduce time to 18 minutes per lb.
For a crisper skin (open bag) increase temperature to 200C (400F) for the last 10-15 minutes.
Allow to rest in a warm place for 10-15 minutes.
Stuffing.
4 onions, 2 Cups of bread crumbs, 40g (1.5 ozs.) melted butter, salt, pepper and powdered sage to taste; 1 egg or a little milk. Combine.
listen i dont know but Jamaican chicken recipes are the best baked recipes i know about. I found hundreds at getjamaica.com
If you can get some Tony Chachere’s original creole seasoning. Wash chickens and rub butter or margarine all over the bird. Sprinkle with lots of the seasoning and bake in a 350 over for 45 min to an hour. You will be licking the pan it’s so good.
PUT EACH ONE IN THE OVEN AT 350 F. FOR 25 MIN. AND IN EACH ONE ON THE SIDE YOU PUT CARROTS ON THE SIDE TO GIVE IT SOME FLAVOR. MY MOM MAKES THIS FOR DINNER AND WHEN FAMILY IS OVER AND WE JUST FINISHED EATING THEY GO TO MY MOM TO ASK FOR THE RECIPE.