Good baked chicken recipes?

pound skinless boneless chicken breasts thin. Season as you like. aput a stick of string cheese on %26amp; roll. Secure with toothpick. Set in pan sprayed with Pam.Bale at 350 for 30 minutes. Pour your favorite pasta sauce over %26amp; bake 30 minutes.Good baked chicken recipes?
Oven-baked Chicken in Maple Barbecue Sauce





Although the chicken does take about 50 minutes to cook, the actual work involved takes no more than 5 minutes.








Serves 4





Ingredients


4 chicken thighs and 4 drumsticks, or a chicken jointed into 8


1 tablespoon olive oil


1 dessertspoon lemon juice


1 medium onion, peeled and finely chopped


salt and freshly milled black pepper








For the sauce:


2 tablespoons pure maple syrup


3 fl oz (75 ml) red wine


4 tablespoons Japanese soy sauce


2 tablespoons red wine vinegar


1 heaped tablespoon tomato pur茅e


1 heaped teaspoon ground ginger


1 heaped teaspoon mustard powder


2 cloves garlic, peeled and crushed


1陆 teaspoons Tabasco sauce





To finish:


2 fl oz (55 ml) red wine


a few sprigs watercress





You will also need a flameproof shallow roasting tin, measuring 12 x 8 x 1戮 inches (30 x 20 x 4.5 cm).





First of all mix the olive oil with the lemon juice, then place the chicken joints in the roasting tin with the chopped onion tucked amongst them. Season with a little salt and freshly milled black pepper, then brush the chicken pieces with the oil and lemon juice. You can, if you like, do this well in advance, just cover it with clingfilm and leave in the fridge.





Then, when you're ready to cook the chicken, pre-heat the oven to gas mark 6, 400掳F (200掳C), then pop the chicken in on a high shelf and cook for 25 minutes exactly. Meanwhile, combine all the sauce ingredients in a jug and, using a small whisk, blend everything thoroughly. Then, when the 25 minutes are up, remove the roasting tin from the oven, pour off any surplus fat from the corner of the tin and pour the sauce all over, giving everything a good coating.





Now back it goes into the oven for about another 25 minutes, and you will need to baste it twice during this time. After that, remove the roasting tin from the oven and place it over direct heat turned to medium. Then pour in the extra 2 fl oz (55 ml) of red wine, stir it into the sauce and let it bubble for about 1 minute. Then serve the chicken with the sauce spooned over. Garnish with a few sprigs of watercress.





Menu suggestion Serve with Very Red Rice and a green salad.





here is the link for the very red rice mentioned above


http://www.deliaonline.com/recipes/very-鈥?/a>Good baked chicken recipes?
Restaurant style rotisserie chicken...


(great for the weekends!)


I baste with butter....





Roast Sticky Chicken-Rotisserie Style








These chickens are rubbed with a spice mixture, and slow


roasted in the oven for 5 hours.'; Prep Time: 10 Minutes. Cook Time: 5 Hours .








Ingredients:


4 teaspoons salt


2 teaspoons paprika


1 teaspoon onion powder


1 teaspoon dried thyme


1 teaspoon white pepper 1/2 teaspoon cayenne pepper


1/2 teaspoon black pepper


1/2 teaspoon garlic powder


2 onions, quartered


2 (4 pound) whole chickens





Directions:


1. In a small bowl, mix together salt, paprika, onion powder, thyme,


white pepper, black pepper, cayenne pepper, and garlic powder. Remove and


discard giblets from chicken. Rinse chicken cavity, and pat dry with paper


towel. Rub each chicken inside and out with spice mixture. Place 1 onion into


the cavity of each chicken. Place chickens in a resealable bag or double wrap


with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.


2. Preheat oven to 250 degrees F (120 degrees C).


3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to


a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens


stand for 10 minutes before carving.
I just made this one a few days ago and it was delicious!





http://www.recipezaar.com/8782
Oven fried Chicken with parm





1 C flour


1/2 C grated Parm


1 t paprika


1t salt


1/2t Pepper





2 eggs


2T milk





in 1 bowl combine the first 4 ingredient


in another bowl combines eggs with milk.





dip chicken pieces in milk then flour and place on buttered baking pan


drizzle each piece with melted butter....bake for 1 hour at 350
Here are gobs of recipes for baked chicken:





http://www.cooks.com/rec/search?q=baked+鈥?/a>
Ingredients:


Chicken:


1 3 1/2-pound whole chicken


2 carrots, trimmed and peeled


2 onions, trimmed, peeled, and quartered


2 stalks celery, trimmed


40 cloves garlic, about 2 heads (peeled and trimmed)


2 lemons


1 tablespoon Bell's seasoning or Old Bay seasoning


1 cup apple cider or white wine


1 cup chicken broth





Sauce:


3 tablespoons unsalted butter


1/2 cup coarsely chopped pecans


1/2 cup dried cranberries


3 tablespoons all-purpose flour


1 cup baking liquid


1/2 cup whipping cream


1/2 teaspoon salt, or to taste


1/4 teaspoon ground white pepper, or to taste


1/4 teaspoon ground black pepper, or to tastedash bottled hot pepper sauce


Method


Chicken: Preheat oven to 375 degrees F. Place chicken on rack in 13x9-inch baking pan. Place the carrots, onions, celery, and garlic in the bottom of the pan. Cut the zest off the lemons (try to cut it off as thinly as possible so you won't get much of the white pith) and place it in the cavity of the chicken. Rub the chicken all over with the Bell's seasoning. Pour the cider and chicken broth in the pan. Bake for about 2 to 2 1/2 hours or until the skin is crisp, the legs move easily in their sockets, and the juices run clear. Sauce: Strain the baking liquid into a medium bowl and measure 1 cup liquid. Reserve. Melt the butter in a medium saucepan. Add the pecans and dried cranberries and saute for 1 to 2 minutes. Whisk in the flour and cook until the mixture smells nutty, being careful not to let the mixture burn. Add the reserved 1 cup baking liquid, whisking constantly to prevent lumps. Slowly add the cream and allow mixture to thicken, continuing to whisk. Season with salt, white pepper, black pepper, and a dash of hot sauce.





Notes: Presentation: Cut the wings and legs from the chicken and place on a serving platter. Carve the breast meat into slices and place on the platter; add vegetables, if you like. Pour some of the sauce over the chicken and serve with a plate of cornbread, garlic mashed potatoes and a salad with a good garlicky dressing.





Number of servings: 4
This would work equally well on a preheated 180C oven.


CHICKEN INDIVIDUAL DINNERS


Charcoal grill


Aluminium foil


6 pieces cut-up chicken


6 potatoes


6 sm. onions


Salt %26amp; pepper


Butter


Each person carefully wraps 1 chicken piece, 1 onion and 1 potato, salt, pepper and pat of butter in foil, sealing well. Place packages on grill and cook for 30 minutes.

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