Best Baked Chicken Food

BEST BAKED CHICKEN EVER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Whisk honey, brown sugar, Dijon mustard, balsamic vinegar, water, olive oil, and garlic together in a large bowl. Add chicken legs and toss to coat. Place chicken legs on the prepared baking sheet; season with salt and pepper.
• Bake in the preheated oven until juices run clear, 30 to 35 minutes. Turn over and cook longer if needed.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

BEST BAKED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper. Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat. Arrange chicken in the prepared baking dish. Drizzle with the melted butter.
• Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear.

BAKED CHICKEN WITH LEMON

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Tip a couple of tbsp olive oil into a small roasting tin. Add the lemon slices and then sit the chicken on top. Rub the top of each chicken breast with a little olive oil and then season well. Squeeze over the juice from the remaining lemon half and put the thyme sprigs between the chicken breasts.
• Roast for 20-25 mins until the chicken is cooked through - check by poking a knife into the centre of each breast to make sure the juices run clear. Rest for 5 mins before serving.

BEST BAKED CHICKEN BREAST

Steps:

• preheat your oven to 350.
• in a large bowl mix the breadcrumbs, parmesan, parsley, salt, pepper and garlic powder.
• dip the chicken breasts in the melted butter.
• dip the chicken in the breaded mix.
• brush lemon juice onto the tops of the chicken (you may not use all of the lemon juice).
• Place chicken on a baking sheet and bake at 350 for one hour.

BAKED 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.

BEST OVEN BAKED CHICKEN

Steps:

• Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. Cool for 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in Dutch oven and turn to coat in ketchup mixture. Spoon 1/4 the mixture and onions into the chicken cavity. Place chicken breast side down into Dutch oven; cover with an oven-proof lid.
• Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C).
• Turn chicken breast side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving.

OVEN-BAKED, BEST EVER, JUICIEST CHICKEN

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.

BREADED BAKED CHICKEN

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.