baked chicken???

Question

just wondering how you bake chicken...tin foil or no, water, butter, how long, what temp.,whats your secret to juicy, easy, quick baked chicken

Answer 1

to start put chicken in baking pan and what I do is butter the top of the chicken season with garlic, onion and season salt. than put half inch of water in baking dish and cover with foil. bake at 350 the last half hr I take off the foil and let the skin get crispy and golden brown. Baking time depends on how big the chicken is. and its normaly on the package of the chicken

Answer 2

I'm just learning how to cook and I made it for the first time last night actually. I just dipped the chicken in beaten eggs, then rolled it around in a little mixture I made with bread crumbs, some yummy chicken seasoning I use every time I make chicken, a little bit of salt and pepper and a small amount of chili powder. then I put it on a cookie sheet (you're definitely gonna want to use tin foil because the batter really likes to stick) and baked it at 375 degrees for about 30 minutes. It was so simple! For extra flavor try marinating the chicken overnight...that's really good.

Answer 3

This is an old favorite of mine... one of those "well tested" recipes. It is broiled, not baked.

The times are for chicken quarters or halved chicken with the skin on. If you are using smaller pieces or skin off, reduce the times a few minutes.

Set an oven rack about 10 - 12 inches under the broiler
Turn the broiler on to pre-heat
Lightly coat the chicken with olive oil
Sprinkle with kosher salt and fresh ground black pepper
Arrange skin side up on a broiler pan so the pieces do not touch
Place under the broiler, leave the oven door open slightly (not fully open just at the first stop)
Broil 15 minutes with skin side up
Turn and broil 10 minutes skin side down
Turn again and broil 5 more minutes skin side up
Remove from the broiler and allow to rest 10 minutes before serving.

The skin is crunchy and delicious; the meat is tender and juicy.

Answer 4

I like to soak the chicken in salt water for thirty minutes first. This drains all the red liquid out of the bird and acts a seasoning (brine) Rinse off the chicken parts, season with any store bought premix seasoning IE: Emeril's spice. or create your own. I use granulated onion, granulated garlic, salt pepper, rosemary, also spray with olive oil. 1/8 chicken 35 minutes at 425 degrees, 1/4 chicken about an hour, whole chicken breast side down, 400 for about 1 1/2 - 2hours. High heat will crispen the chicken and keep the meat juicy and tender. I cook the breast side down on whole chicken because the breast is generally dryer and you are now cooking it in its own juice for a juicier white meat.

Answer 5

I always put liquid in my chicken and cover with a lid.


Braised chicken

(Serves 6)

1 chicken (4 pounds), cut into 2 wings, 2 breasts, and 2 whole legs

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Salt and pepper, to taste

1 tablespoon vegetable oil

1 head garlic, coarsely chopped (use less if you like)

2 carrots, coarsely chopped

2 ribs celery, coarsely chopped

1 onion, coarsely chopped

1 can (28 ounces) importedwhole tomatoes, drained and crushed in a bowl

4 sprigs fresh thyme

3/4 cup white wine

1 cup chicken stock

1. Set the oven at 325 degrees.

2. Sprinkle the chicken all over with salt and pepper. In a flame-proof casserole, heat the oil until it is very hot. Brown the chicken pieces for 5 minutes, turning often, or until they are golden brown all over. Remove them from the pan.

3. Add the garlic, carrots, celery, and onion. Cook for 5 minutes, stirring often, or until the vegetables soften.

4. Add the tomatoes, thyme, wine, and stock. Return the chicken pieces to the pan.

5. Bring the liquids to a boil. Cover with the lid. Transfer to the hot oven and cook the chicken for 1 1/2 hours or until the chicken is falling off the bone. Remove the thyme and serve at once.

Answer 6

First put a little olive oil in a frying pan ,season your chicken and throw it in the heated frying pan for about a minute or two on each side. this will help sear in the juices and then try baking in 350 oven.
no need for foil just add a little more olive oil into the baking dish or brush it on the chicken

Answer 7

It really matters on the thickness and cut of chicken that you are baking. Best and easiets answer is to always have an instant read thermometer to make sure that you have cooked it thuroughly enough for it to be done and killed the bacteria. You need to get it 165F+ all the way through.

As far as cooking style, well it is just that a style. How do you like. Try several methods and recipies and see what works and taste good to you. Best part of cooking is the eating.

Answer 8

I bake with seasonings from frozen uncovered in the oven on 375 for about 40 min. I think it stays juicy because the water in it from being frozen. You can definately cover with foil ad add just a few drops of water to keep moist. Ovens are a dry heat and they tend to dry anything out.

Answer 9

Line a cookie sheet with foil and spray it with nonstick cooking spray. Lay the chicken pieces on the foil a couple inches apart and season it with seasoned salt.
Bake at 350 for about 45 minutes. Check for doneness with a meat thermometer (165 for poultry) Check in the thickect part of the meat- thigh or breast- but make sure you aren't touching bone.

Answer 10

Preheat oven at 350*. For a whole chicken, I cut it in half and place it in a 9x13 pan. Sprinkle with garlic salt and pepper. Melt a couple of tablespoons of butter and drizzle it evenly over the chicken. Put chicken in oven for 45-60 minutes. Baste chicken every 20 minutes. Serve with steamed veggies and mashed potatoes or rice.