Seasoned Oven Roasted Chicken Food

SEASONED OVEN BAKED CHICKEN PIECES

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Pat the chicken dry with paper towels.
• Combine the flour, pepper, paprika, thyme, and salt, in a shallow dish.
• Working 1 piece at a time with tongs, dredge each piece of chicken in the flour mixture and then dip into the melted butter, covering completely.
• Transfer to a baking dish skin-side up.
• Bake for about an hour, or until the juices run clear and the chicken is nicely browned and cooked all the way through. Serve and enjoy.

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.

ROASTED CHICKEN RUB

Steps:

• Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.

SEASONED OVEN-ROASTED CHICKEN

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Brush both sides of chicken with oil. Sprinkle both sides with remaining ingredients. Place in baking dish.
• Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

CAN YOU BELIEVE IT'S OVEN ROASTED CHICKEN

Steps:

• Crush the chips finely.
• Add enough Italian bread crumbs to mixture for coating chicken (I needed 1/2 cup).
• Wash chicken and pat dry.
• Dunk in egg/milk wash.
• In ziploc bag coat chicken pieces 1 or 2 at a time.
• Put in large roasting pan.
• Sprinkle on Worcestershire sauce.
• Sprinkle on garlic powder.
• Use salt & pepper to taste (we do not use salt, chips have enough for our taste).
• Bake in oven 45-55 min at 350°F (ovens vary so check after 35 minutes. I have propane so it burns hot).

SEASONED ROASTER OVEN CHICKEN

Steps:

• Preheat roaster to 450 degrees.
• In small bowl, combine butter, salt, pepper, poultry seasoning, lemon juice, lemon zest.
• Rub mixture between skin and meat and over the skin of the chicken.
• Stuff chicken with quartered lemon and onion.
• Put chicken in roaster and cook at 450 for 15 minutes to crisp the skin.
• After 15 minutes, reduce heat to 350 degrees and cook for an additional hour (or until chicken temperature is 170 degrees when tested with meat thermometer in the breast).
• Extra tip - Save the drippings to make a sauce or chicken stock.

OVEN ROASTED LEMON CHICKEN WITH SEASONED SAUCE

Steps:

• Pre-heat oven to 180°C.
• Place one of the garlic head halves and half of the lemon slices in a large heat-proof baking dish.
• Place the cardamom pods, cumin seeds, and cloves in a mortar and pestle and lightly crush (just enough that their aromas are released); scatter these in the baking dish.
• Gently loosen the skin (from the bottom, not neck, end) of the chicken and place lemon slices over the breasts (you should be able to get 2-4 slices over each breast).
• Put the remaining lemon slices and the other garlic half inside the chicken.
• Place the chicken BREAST SIDE DOWN in the baking dish.
• Rub or brush the olive oil over the chicken and salt and pepper as desired.
• In a small saucepan on the stove top, heat the water to boiling and dissolve the bouillon cube in it.
• Take 2 TBS of this broth and add to the baking dish.
• Place the dish in the oven and bake for 1 hour.
• Remove the dish from the oven, turn the chicken over, baste with pan juices, and return to oven, baking one hour more until the chicken is done (when the thickest part of the leg is pricked, the juices will run clear).
• Remove the chicken to a cutting board, and pour any pan juices through a strainer into the saucepan with the remaining chicken bouillon.
• Heat this mixture to boiling, and as it boils stir the flour briskly in; boil for 2 minutes or until thickened.
• Pour the sauce into a serving bowl (if your flour clumped, just strain it as you pour into serving bowl).
• Remove the lemon slices and garlic from the chicken; carve as usual.
• Serve, passing sauce.