OVEN-BAKED, BEST EVER, JUICIEST CHICKEN
This is a variation of a recipe from Clarks Outpost in Tioga, Texas. It's best to start it the day before so it has enough time to marinate. Everybody raves about it!
Provided by Chef TraceyMae
Categories Whole Chicken
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 772.5, Fat 41.2, SaturatedFat 11.7, Cholesterol 187.2, Sodium 3078, Carbohydrate 55.1, Fiber 1.8, Sugar 48.6, Protein 44.6
JUICY OVEN BAKED CHICKEN BREAST
Tender baked chicken breasts are so JUICY and full flavoured! Forget dry chicken with our simple and easy winning recipe. Deliciously seasoned before being baked in the oven until golden with mouthwatering crisp edges!
Provided by Karina
Categories Dinner
Time 26m
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
- Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
- Combine sugar, paprika, oregano, salt, powders, pepper and chili (if using).
- Line a baking pan with aluminnium foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat.
- Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
- Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.
- Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.
- OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavours together.
- To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.
Nutrition Facts : Calories 166 kcal, Carbohydrate 1 g, Protein 24 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 713 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED CHICKEN BREASTS WITH PARMESAN CRUST
For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.
Provided by Ted Allen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
- Photograph by Charles Masters
Nutrition Facts : Calories 402 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 155 milligrams, Sodium 885 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 54 grams
BEST OVEN BAKED CHICKEN
This is one of my favorite recipes and was given to me by a neighbor many years ago. I've been making it ever since when the weather is cool and it is cozy to have the oven on. It is a no fail, super-easy recipe and I guarantee it will please your family and friends. The recipe can also be made with a cut up chicken.
Provided by maryjmohler
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 551 calories, Carbohydrate 13.5 g, Cholesterol 161.9 mg, Fat 30.9 g, Fiber 0.6 g, Protein 52.4 g, SaturatedFat 8.3 g, Sodium 789.8 mg, Sugar 9.3 g
JUICY BAKED CHICKEN BREAST
The beauty of this recipe is it's fast to make, requires minimal ingredients, and results in a juicy chicken breast. The bonus: if you pop some veggies alongside, you'll have the makings of a complete meal. The spices can also be adjusted to taste.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
- Drizzle olive oil over chicken breasts coating all sides. Combine sazonador total, garlic, salt, and pepper in a small bowl and sprinkle on all sides of the chicken breasts. Place chicken breasts onto the baking sheet.
- Bake, uncovered, in the preheated oven until chicken breast is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Do not overbake. Allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 0.6 g, Cholesterol 80.3 mg, Fat 10.1 g, Fiber 0.1 g, Protein 29.4 g, SaturatedFat 1.9 g, Sodium 70.3 mg
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