BAKED CHICKEN LEGS
Tender, juicy chicken legs that are tossed in seasonings and baked until they have a crispy skin!
Provided by Julie Evink
Categories Dinner
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degree F.
- Line a baking sheet with aluminum foil and lightly spray with non-stick cooking oil. Set aside.
- Remove drumsticks from packaging. Pat them dry with paper towels. Place into a bowl or resealable plastic bag. Add oil oil and toss to coat.
- In a small bowl combine seasonings. Add to bowl/bag and toss until chicken is coated.
- Place drumsticks on the baking sheet. Place in a preheated oven and bake for 40-45 minutes or until the internal temperature is 165 degrees or higher.
Nutrition Facts : Calories 310 kcal, Carbohydrate 2 g, Protein 27 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 139 mg, Sodium 743 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ASIAN ESSENTIALS: SAUCY BAKED CHICKEN THIGHS
This is a fairly easy recipe to assemble and bake. As a matter of fact, if you already have the chicken thighs, you probably have the other ingredients on hand. The sauce is the star of this recipe. I usually double the sauce, and the next day drizzle some over rice. It is to-die-for. So, you ready... Let's get into the...
Provided by Andy Anderson !
Categories Chicken
Time 1h45m
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. The absolute best pan for this recipe is cast iron. If you do not have one, just make sure that your pan is ovenproof.
- 3. If, at the end of the cooking process, the sauce still seems a bit thin, just remove the chicken, place the pan over medium heat, and stir in a tablespoon of cornstarch, or arrowroot powder. That should do the trick. To keep the starch from forming little clumps (I HATE it when that happens), first stir in a bit of water, about a tablespoon, before adding it to the sauce.
- 4. If you want the chicken to have a brown, caramelized coating, then stick it under the broiler for a minute or two. But, watch it, because sugars burn really fast, and that will give the sauce a bitter taste.
- 5. Your chicken thighs are not boneless or skinless: No worries, pull the skin off and leave the bones in. No tamari or liquid aminos: Use soy sauce; however, if you do not have low sodium, then do not salt the chicken. No fresh clover honey: Try substituting maple syrup. No apple-cider vinegar: use plain distilled white vinegar. No ginger powder: Use minced fresh, if you have it, and double the amount. No sesame oil: Just leave it out.
- 6. Gather your ingredients (mise en place).
- 7. Whisk the sauce/marinade ingredients together in a non-reactive bowl, then sprinkle a bit of salt and pepper on the chicken thighs and coat with the sauce.
- 8. Place, covered, in the refrigerator for a minimum of 1 hour, or overnight.
- 9. If you can keep the thighs in the sauce for a few hours, it will really help to develop some great flavors. My suggestion is this: If you are planning to make this recipe for dinner, then add the chicken to the sauce in the morning. That will give it a few hours and make for some mighty tasty eating.
- 10. Place a rack in the lower position and preheat the oven to 420f (215c).
- 11. Add the chicken and the sauce to an ovenproof skillet.
- 12. Add the skillet to the preheated oven.
- 13. Using a pair of tongs, flip the chicken over about every 7 minutes, until it is browned, cooked through, and the sauce begins to thicken. Mine took 35 minutes.
- 14. PLATE/PRESENT
- 15. My favorite way to serve this is family style with the chicken still in the pan (remember that the pan is hot), along with a steaming bowl of rice, freshly baked crusty bread, and Asian style condiments. Enjoy
- 16. Keep the faith, and keep cooking.
SAUCY BAKED CHICKEN
This irresistible chicken gets its wonderful flavor from bubbling in honey and soy sauce while baking. It's our biggest hit with the families we serve it to. -Caroline Champoux, Londonderry, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, mix the remaining ingredients; pour over chicken., Bake, uncovered, 30-35 minutes or until thermometer inserted in chicken reads 165°, basting occasionally. Remove chicken from dish and keep warm., Transfer sauce to a small saucepan. Bring to a boil; cook and stir 12-15 minutes or until sauce is reduced to 1-1/4 cups., Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.
Nutrition Facts : Calories 412 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1013mg sodium, Carbohydrate 49g carbohydrate (47g sugars, Fiber 0 fiber), Protein 36g protein.
SHREDDED, SAUCY BBQ CHICKEN SAMMIES
Provided by Rachael Ray : Food Network
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
- While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
- When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
- Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.
SAUCY BAKED CHICKEN
This is from one of those Time Life recipe cards. I have not tried this yet, but I think I would do this on top of the stove.
Provided by JeriBinNC
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Pour oil into large roasting pan. Add chicken, onion, and mushrooms, turning to coat with oil. Bake 5 minutes; turn chicken over and stir vegetables. Bake an additional 5 minutes.
- Meanwhile, in medium bowl, whisk flour into chicken broth. Add vinegar, lemon juice, salt and pepper, stirring well.
- When chicken has cooked for 10 minutes, add broth mixture to roasting pan. Cover with foil and bake 10 minutes. Remove foil, stir vegetables, and bake, uncovered, until sauce bubbles and is slightly thickened, about 10 minutes.
- Heat broiler. Turn chicken over. Place pan 6 inches from heat and broil until chicken just starts to turn golden, about 3-5 minutes. Serve immediately.
- Variation: Reduce chicken broth to 1/2 cup, delete the vinegar, and add 3/4 cup Marsala wine.
Nutrition Facts : Calories 249.7, Fat 10.9, SaturatedFat 1.8, Cholesterol 65.8, Sodium 848.8, Carbohydrate 7.6, Fiber 0.8, Sugar 1.7, Protein 29.3
SAUCY CHICKEN
Another recipe from the Anne of Green Gable cookbook by Kate Macdonald. It sounds delicious and one day will remember to try it. The note on book also says that is great on the barbecue as well. Please note servings are estimate.
Provided by Psalm AKA Typo Qween
Categories One Dish Meal
Time 45m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 Degrees F.
- Wash the chicken pieces under cold running water and pat dry with paper towel. Pull off any large lumps of fat.
- Arrange chicken pieces in baking dish and bake for 40 minutes.
- Meanwhile, peel onion and garlic clove and chop both very finely.
- Melt butter in saucepan and add onion and garlic and cool over low heat until onion transparent (about 5 minutes).
- Stir in all remaining ingredients with wooden spoon.
- Bring sauce to boil then turn down heat to low and simmer for 10 minutes.
- After chicken has baked drain off any juice. Spoon half of sauce over chicken and put back in oven for 10 minutes.
- Remove chicken and turn over and spoon rest of sauce and bake for another 10 minutes.
Nutrition Facts : Calories 228.7, Fat 14.5, SaturatedFat 4.6, Cholesterol 68.5, Sodium 470.1, Carbohydrate 7.4, Fiber 0.3, Sugar 6, Protein 16.4
SAUCY CHICKEN & VEGETABLES
Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
- Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
- Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.
Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
JULIE'S BAKED CHICKEN KORMA & RICE
This is the recipe I came up with to make chicken korma to take to a potluck, based on the excellent korma recipe my husband uses. I wanted to make it in a casserole form that would be easy to just mix together and bake then take in the same pan to the potluck. The folks at the gathering loved it, so I think it came out pretty darn well. :)
Provided by Julesong
Categories Curries
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- In a large saucepan sauté the chopped onion and sliced mushrooms (if using) in butter and olive oil until onions are opaque.
- Add spices and the remaining sauce ingredients except for one of the cans of broth (or half of your homemade); simmer for 5 minutes.
- Turn off heat and add cubed chicken; stir.
- Put uncooked rice in the bottom a large lightly-oiled lasagne pan and carefully pour the chicken/sauce mixture over (the pan will be pretty darn full).
- (You can also just mix the rice into the sauce and pour into the pan, but if you do so make sure you evenly distribute the rice on the bottom of the pan.) Bake in 375 degree oven for 30 minutes, add the remaining can of chicken broth into the pan and stir well, then bake for an additional 30 minutes until rice is cooked through.
- Makes about 10-12 potluck servings.
SAUCY CAESAR BAKED CHICKEN
Oven-baked chicken with a crispy coating and a simple sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Coat chicken with coating mix as directed on package. Place in 13x9-inch baking dish sprayed with cooking spray.
- Bake 20 min. or until chicken is done (165°F).
- Whisk soup and dressing until blended; pour over chicken. Top with cheese. Bake 5 min. or until sauce is hot and bubbly, and cheese is melted.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 840 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 4 g, Protein 31 g
JULIE'S YOGURT BAKED CHICKEN
Make and share this Julie's Yogurt Baked Chicken recipe from Food.com.
Provided by wjorma
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Place chicken into a pre-sprayed shallow baking pan.
- Into a small bowl mix place All remaining ingredients
- (EXCEPT Parmesan).
- Mix well and spread over chicken and bake 35 minutes.
- Place parmesan on top and bake another 12 minutes.
Nutrition Facts : Calories 257.7, Fat 7.2, SaturatedFat 2.8, Cholesterol 108.5, Sodium 1253.9, Carbohydrate 8.2, Fiber 0.4, Sugar 4.9, Protein 38.3
SAUCY BAKED CHICKEN BREASTS
Make and share this Saucy Baked Chicken Breasts recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 8 ingredients in plastic bag.
- Add chicken and marinate in refrigerator overnight.
- Remove chicken from bag and coat with crumbs.
- Heat oven to 350*.
- Place chicken on shallow baking dish.
- Bake,uncovered for 45 minutes, or until juices run clear.
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