i need a good baked chicken recipe.?

Question

okay...1st of all, I HATE COOKING...so dont get all fancy with the recipe. DONT send me a link to a website either...if i wanted to go to a website, then i would..but i dont.

i have this whole chicken in my fridge...it was frozen until a couple of days ago (its still good right???). it is a Tyson - Premium Young Chicken (it doesn't say...i would guess 5-7 pounds...)

i have - milk, butter, eggs, salt & pepper, seasoned salt, cinnamon, dales sauce, potatoes & carrots, 1 can cream of chicken, chicken boulyon, rice a roni, mayo must & ketsup, vegetable oil, flour, sugar, and THATS IT.....thats all of my kitchen ingredents...i told you that i dont cook.

can i cook it in a crock pot?? i have never used one before...i got one for christmas last year but i just dont know how to use it...i am not concerned with how long it takes to make (like i dont need to be eating this chicken in 45 minuts...)

please help...i would feel bad if i let this chicken go to rot just b/c i cant cook....thanks!!

WHAT THE F!!! ANSWERER # 5......I GAVE YOU MY INGREDIENTS....I DONT HAVE VINEGAR AND SOY SAUCE OR WHITE FREAKIN PEPPER!!!!

okay...answerer #8.........no dried cranberries here.......read the whole question people.....

Answer 1

sure! throw it in the crock pot...
put the cleaned chicken,
some of the chicken boulyon (I'd just follow recipie on container for water ratio)
salt and pepper
carrots and potatoes cut up
set pot on low and stir every so often

make your rico a roni as a side dish
chicken is done when not pink in the thickest part of the meat
and meat is fallihg off the bone (tender)

Good Luck!!!

Answer 2

1

Answer 3

Baked chicken? Do you have any potato chips?
Rinse the bird, cut in to separate pieces...drumsticks, thighs, breasts, wings and coat with mayo. Take a ziplock filled with crushed potato chips and toss to coat chicken in the bag. Place each piece on a foil lined baking sheet and place in 350* oven for about 40 minutes. This is a quick and easy bake. You could serve with your rice a roni as a side and steamed carrots. If you want crock-pot chicken, it will take a little more cutting up of stuff.
You need to get some use from that crock-pot! Get yourself the cookbook "Fix-It and Forget-It Cookbook, Feasting with your Slowcooker". There are a bunch of easy, recipes in there that don't require a lot of fancy ingredients, just stuff most people would have around the kitchen anyway. Also, you can get the slow-cooker liners for easy clean-up. Take some time and look in to it. You'd be surprised.

Answer 4

Greek Roast Chicken and Potatoes Chicken pieces and quartered potatoes are baked in water with butter, lemon juice and oregano.Ingredients: • 4 pounds chicken pieces • 10 medium potatoes, peeled and quartered • Juice of 1 lemon (about 3 Tbsp) • Dried oregano • 1/2 cup butter (1 stick) • Salt and pepper Method: Place chicken pieces and potatoes in a 9x13 inch baking dish. Dot with butter. Sprinkle oregano generously over the top. Add 1 1/2 cups water. Season with salt and pepper. Sprinkle lemon juice over all. Baste occasionally while cooking with pan juices. Bake at 350 degrees for 1 hour. Notes: Serve with a Greek salad and some fresh pita bread.

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Answer 5

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Answer 6

Well, you have all that you need really.

Here's what i would do.

Get out that crock pot and put it on high. Put 2C water (or 1 C water 1 C milk) in it and add that chicken bullion to it just to taste, too much & it will become salty.
Take out the packet of seasoning from the rice mix and add it to the broth.
You can either leave the chicken whole pr cut it into pieces.
Put chicken in the pot.
Add the chicken soup.
Now "tweek" for taste (adjust seasonings to taste)
Cook on low probably 1 1/2 hour then add cut up carrots (if they are uncooked) and your rice mix, turn heat to high then cook another 20 to 30 minutes.

Answer 7

BAKED CHICKEN WITH BARBECUE SAUCE
A century ago, spicy English mustards like Colman's were too pungent for American tastes, even in small quantities: Back then, mustard was used only in salad dressings. George French came along in 1904 with a formula for a milder condiment he called French’s Cream Salad Mustard. Eventually slathered on everything from bologna sandwiches to soft pretzels, French’s mustard is also delicious in this barbecue sauce.
12 chicken thighs with skin and bones (about 3 3/4 pounds)
1 14 1/2- to 16-ounce can crushed tomatoes with added puree
1/4 cup (packed) golden brown sugar
3 tablespoons apple cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 cup French’s mustard



Preheat oven to 350°F. Remove skin from chicken thighs and discard. Place thighs close together in 13x9x2-inch glass baking dish. Whisk next 7 ingredients in saucepan over medium heat until mixture boils. Remove from heat. Whisk in mustard. Pour sauce evenly over chicken.
Bake chicken uncovered until cooked through, brown and glazed, turning and basting with sauce every 30 minutes, about 1 hour 30 minutes total. Cool 5 minutes and serve.

Makes 6 servings.

Answer 8

Here's simple, coat the chicken with salt and pepper to taste. Put the chicken onto a 3/4 full can of beer. Chicken will be "standing up". Cut up your potatoes into peices, same with the carrots. Wrap the veggies in foil and bake in the same pan with chicken. Comes out tender and flavorful. Enjoy.

Answer 9

Honey-Roasted Chicken with Orange-Scented Rice

1 roasting chicken (4 lb.)
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 cup honey
Water
Grated peel and juice from 1 medium orange, divided
2 cups MINUTE Premium White Rice, uncooked
1/2 cup PLANTERS Sliced Almonds, toasted
1/4 cup dried cranberries
1/4 tsp. ground cinnamon

PREHEAT oven to 400°F. Rinse chicken; pat dry with paper towel. Sprinkle chicken, both inside and out, with the salt and pepper. Place in 13x9-inch baking dish.
BAKE 20 min. Reduce heat to 350°F. Brush chicken with honey. Bake an additional 50 min. or until chicken is cooked through (180°F), basting occasionally with the pan juices up until the last 10 min. of the baking time. Let stand 10 min. before serving.
MEANWHILE, add enough water to orange juice to measure 2 cups; pour into medium saucepan. Bring to boil on medium-high heat. Stir in rice; cover. Remove from heat. Let stand 5 min. Add almonds, cranberries, orange peel and cinnamon; stir. Serve with the chicken.

Nutrition (per serving)
Calories 380
Total fat 16g
Saturated fat 3.5g
Cholesterol 80mg
Sodium 150mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 13g
Protein 28g
Vitamin A 4%DV
Vitamin C 6%DV
Calcium 4%DV
Iron 10%

Answer 10

okay i don't know if you cooked your chicken yet but here is my suggestion.
turn oven to 450. clean out chicken there will be giblets inside, throw them out. put a few pats of butter underneath the skin on the breast. rub a little oil all over the outside and then sprinkle the seasoned salt over the chicken including the inside. place in roasting pan with a rack, if you don't have a rack it will be okay. put a half cup of water and some of the boullion in the bottom of the pan. leave in 450 oven for 30 minutes the turn down heat to 350. it will take about 2 more hours to cook. it should have a pop-up timer. every 20 minutes baste the chicken with the water from the bottom of roasting pan. wrap a few of the potatoes in foil if you have it, and place in oven with chicken when you reduce the heat. about 20 minutes before the chicken is done place carrots in saucepan with just enough water to cover them and a half tsp of sugar and salt. put a tight fitting lid on it and cook over medium heat after you to a boil. they should take about 15 minutes depending on how you cut them. remember to let the chicken rest before carving.
another option is to cut the chicken into pieces and brown in a large skillet. after browning mix with large cuts of potatoes and carrots in roasting pan. melt 3 tbs of butter and mix in 3 tbs of flour cook on med until slightly brown. slowly add 2 cups of stock made with the boullion, until thickened. pour over the chicken and vegetable mixture and sprinkle with seasoned salt and dot with butter. bake in a 350 oven for about 1 hour or until chicken is cooked through and potatoes are tender.