Does anyone know any good recipes for baking chicken. I need measurements.?

I am not very good a seasoning meat and cooking it. Please help?Does anyone know any good recipes for baking chicken. I need measurements.?
I just tried a very good recipe for baking chicken, pat the chicken dry, then rub down with 1 tbsp. oil, sprinkle with 1 tsp. salt, 1 tsp. pepper and 1 tbsp.chili powder. the amount of chili powder is up to you, and cook for approx. 45-55 minutes or until meat thermometer reads 160-165 degrees. I thought this would be spicy, but the chili powder gave it an interesting taste. It is also good if you omit the chili powder, just remember the oil it really browns the skin nicely.Does anyone know any good recipes for baking chicken. I need measurements.?
I'm fairly picky when it comes to chicken, but found this recipe in a Betty Crocker cookbook, and my whole famiy absolutely LOVES it!!





Lemon-Basil Chicken





3-3 1/2 lb broiler-fryer chicken


1 lemon


2 TBLS margarine or butter, melted


1 clove garlic, finely chopped


1 clove garlic, thinly sliced


1/4 c chopped fresh or 2 tsp dried basil leaves





1. Heat oven to 375 *





2 Fold chicken wings across back with tips touching. Tie or skewer drumsticks to tail.





3. Grate 3 tsp lemon peel. Mix with butter anc chopped garlic; set aside.





4. Cut lemon in half. Rub chicken with juice from one of the halves. PLace sliced galric, half the basil, and remaining lemon in cavity of chicken.





5. Place chicken, breast side up on rack in shallow roasting pan. Brush butter mixture on chicken. Sprinkle evenly with remaining basil, then press basil into chicken. Insert meat thermometer in chicken so tip is in thicketst part of inside thigh muscle an does not touch bone.





6. Roast uncovered about 1 1/2 hrs, brushing 2-3 times with pan drippings, until thermometer reads 180* and juice is no longer pink when center of thigh is cut. Let stand about 15 mins for easiest carving.





* I personally don't use a rack, just put it in the pan. I also use jarred chopped garlic instead of fresh and usually add a little more than called for, including some of the juice from the can.


If I have it, I try to use 2 lemons and sometimes an orange also. Seems to make it more juicy and flavorful that way.


The first time I made it, it turned out great. Ever since, I have noticed that I need to cover it with foil for at least the 1st half hour or so, in order for there to be pan drippings to brush and/or baste with.


The pan drippings also taste great as a homemade gravy.


I put about 1/2-1 c of it into a pot, bring to a boil on high heat, and then add water and flour.
Chicken Roast.


Remove skin from a thawed chicken and sprinkle with herbs. Stuff.


Place on a rack in a roasting dish and add 陆 cup of water to the pan.


Cover and bake at 170C (340F) for 2-3 hours, depending upon the size.





Stuffing.


4 onions, 2 Cups of bread crumbs, 40g (1.5ozs.) melted butter, salt, pepper and powdered sage to taste; 1 egg or a little milk. Combine and stuff the bird.
Stuffed Chicken Breasts


Ingredients:





鈥?4 skinless, boneless chicken breast halves


鈥?Salt and pepper to taste


鈥?1 cup softened cream cheese (about 8 oz.)


鈥?1/2 TBSP dried chives


鈥?1/2 TBSP instant minced onion


鈥?4 tsp butter or margarine


鈥?4 slices bacon


鈥?br>

Method:





Place chicken breasts between two slices of waxed paper and pound to about 1/4-inch thickness. Salt and pepper the breasts and set aside. In small bowl, blend thoroughly the cream cheese, chives and onion. Dollop each of the breasts with one-fourth of the cream cheese mixture. Then dot each with 1 tsp butter or margarine. Fold the sides in to hold the cheese stuffing; roll each breast up and wrap with a slice of bacon. Place seam side down in baking dish. Bake at 350 degrees about 50-60 minutes until done, then place breasts under the broiler for about 5 minutes until the bacon is browned.


Notes:








Number of servings: 4