BAKED CHICKEN AND ONIONS
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
- Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
- Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
BAKED CHICKEN AND ONIONS
Make and share this Baked Chicken and Onions recipe from Food.com.
Provided by Little Remy
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9 x 13 baking dish or roasting pan. Drizzle with olive oil; season with salt and pepper. Toss to coat.
- Arrange chicken, skin side up, on top of onions; sprinkle with paprika.
- Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 - 40 minutes. Serve hot.
Nutrition Facts : Calories 638.7, Fat 47.5, SaturatedFat 12.6, Cholesterol 187.2, Sodium 1339.2, Carbohydrate 6, Fiber 1, Sugar 2.4, Protein 44.5
BAKED CHICKEN WITH ONIONS, GARLIC & ROSEMARY
Your kitchen will smell heavenly while this dish is baking! Serve with a green vegetable &/or salad & crusty bread or rolls.
Provided by Mary Scheffert
Categories Chicken
Time 1h
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Position oven rack in center of oven; preheat to 400F degrees.
- Rinse chicken parts& pat dry; season liberally with salt& pepper.
- In a large bowl, toss together onion rings, garlic, oil& rosemary.
- Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.
- Arrange the chicken pieces (skin-side up) on top of onion mixture, and cover with remaining onion mixture.
- Drizzle with an additional 2 tbsp olive oil.
- Bake until chicken is done, approximately 45-55 minutes.
BAKED CHICKEN WITH SWEET ONIONS
Steps:
- Heat the oven to 350 F. Grease a large, shallow baking pan or roasting pan .
- In a bowl, food storage bag, or pie plate, combine the flour, salt, pepper, paprika, and garlic powder.
- Toss chicken pieces with the seasoned flour until thoroughly coated.
- Place a large, heavy skillet over medium-high heat; add the olive oil. Working in batches, add chicken pieces to the hot oil. Cook for about 5 minutes total, turning to brown the chicken pieces on all sides.
- Arrange the browned chicken pieces in the prepared baking pan.
- Add the onions to the skillet and cook for 2 to 3 minutes, just until softened and coated with oil.
- Arrange the sweet onion slices around the chicken.
- Bake the chicken for about 45 minutes, or until the chicken is thoroughly cooked .*
Nutrition Facts : Calories 389 kcal, Carbohydrate 23 g, Cholesterol 86 mg, Fiber 2 g, Protein 29 g, SaturatedFat 5 g, Sodium 397 mg, Sugar 6 g, Fat 20 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
BAKED CHICKEN AND ONION
Steps:
- Ingredients 1 cut-up chicken, (3 1/2 pounds in 8 pieces) 2 tablespoons vegetable oil 2 teaspoons coarse salt 1/2 teaspoon ground pepper 1 tablespoon paprika 2 onions, thinly sliced Directions 1. Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat. 2. Arrange chicken, skin sides up, on top of onions; sprinkle with paprika. 3. Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
Nutrition Facts : Calories 903 calories, Fat 65.0865417468549 g, Carbohydrate 0.89917078303113 g, Cholesterol 297.6699928125 mg, Fiber 0.597745337727682 g, Protein 74.0582211867217 g, SaturatedFat 17.5158042851035 g, ServingSize 1 1 Serving (407g), Sodium 1441.1152622657 mg, Sugar 0.301425445303448 g, TransFat 5.16293657531822 g
BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME
In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.
Nutrition Facts : Calories 597 g, Fat 35 g, Fiber 2 g, Protein 45 g
BAKED CHICKEN THIGHS WITH APPLES AND ONIONS
This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
- Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
- Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
- Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g
CHICKEN WITH ORANGE AND ONION
In this recipe, adapted from my mother, Annette Gertner, an orange, pith, skin and all, provides a bittersweet counterpoint for tangy onion to season and dress a whole, broken-down chicken that's browned on one side, then baked. Worcestershire sauce binds the flavors with a good amount of umami, while some bits of orange and onion paving the chicken skin caramelize in the oven and enrich the pan sauce.
Provided by Florence Fabricant
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice).
- Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.
- Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.
BAKED CHICKEN THIGHS WITH MUSHROOMS AND ONIONS
Chicken thighs are so versatile and healthy. This delicious main dish can be ready in just about 35 minutes. To complete the menu, serve with roasted potatoes and green beans, or a salad.
Provided by Bibi
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
- Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
- Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
- Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
- When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
- Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 7.1 g, Cholesterol 95.8 mg, Fat 23.8 g, Fiber 1.2 g, Protein 28.9 g, SaturatedFat 5.7 g, Sodium 87.5 mg, Sugar 2.8 g
BAKED CHICKEN AND MUSHROOMS
I made up this dish years ago, and it still remains the family's favorite healthy baked chicken recipes. It's a fast weeknight meal, but the fresh mushrooms and sherry make it special enough for a weekend dinner party. -Lise Prestine of South Bend, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 604mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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