Healthier Juicy Roasted Chicken Food

JUICY OVEN BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
• Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

EASY JUICY CHICKEN BREAST

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.

JUICY BAKED CHICKEN THIGHS

Steps:

• Preheat your oven to 425 degrees. For easier cleanup, line a baking sheet with parchment paper.

JUICY ROASTED CHICKEN

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.

HEALTHIER JUICY ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees F (218 degrees C).
• Toss squash, potatoes, carrots, olive oil, salt, and pepper in a roasting pan. Spread into a single layer and place a V-rack on top. Season chicken generously inside and out with salt and pepper. Place 1 tablespoon butter in the chicken cavity. Arrange dollops of remaining butter between skin and flesh of breast meat. Cut celery into 3 or 4 pieces and place in cavity of chicken.
• Bake in preheated oven for 30 minutes. Turn heat down to 375 degrees F (190 degrees C) and continue baking until no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.