baked chicken how to cook?

Answer 1

Fry it on the stove, it tastes better and is less healthy.

Answer 2

Classic Butter Roasted Chicken with Herbs and Roasted Vegetables

Your family is sure to eat this tasty roast chicken with gusto. It's a whole meal in a pan, using potatoes, carrots and parsnips as the most delicious roasting rack ever. Buy organic poultry whenever you can -- you can really taste the difference.

Credit: Rori Trovato

Servings: 4 to 6

Ingredients:

* 1 whole 4 1/2-to-5-pound chicken
* 6 whole rosemary sprigs, plus more for garnish
* 1 pound (about 8 to 10) baby new potatoes
* 12 baby carrots, lightly peeled or scrubbed
* 8 tablespoons butter (1 stick), melted
* 2 teaspoons kosher salt
* 1 teaspoon cracked black pepper
* 1 whole lemon, 2 holes poked through the skin
* 4 parsnips, peeled and halved lengthwise
* 1 cup chicken broth
* 1 bunch parsley, cleaned, for garnish

Directions:

Preheat the oven to 450 degrees F.

Remove the giblets and neck from the chicken. Rinse the chicken inside and out with cold running water; drain and pat dry with paper towels. Chop enough rosemary to make 2 tablespoons (about 3 sprigs). In a large bowl, combine the chicken, potatoes and carrots. Add the butter, chopped rosemary, salt and pepper. Toss well.

Place the whole lemon and 3 rosemary sprigs inside the cavity of the bird. With kitchen string, tie the legs together.

Put the potatoes, carrots and parsnips on the bottom of a 9-by-13-inch roasting pan. Place the chicken right on top of the vegetables. (This will both flavor the vegetables and act as a rack for the chicken.) Roast for 20 minutes in the oven. Add half of the chicken broth to the pan and baste the chicken with the juices from the pan. Continue roasting, basting 1 or 2 more times using the additional broth. The chicken is done when the temperature on a meat thermometer inserted into the thickest part of the thigh reaches 175 to 180 degrees F and the juices run clear when the thigh is pierced with the tip of a knife, about 80 minutes. The vegetables should be very tender and give easily when a fork is inserted into them. Remove the pan from the oven and let sit for 10 minutes before carving the chicken.

Place the chicken to one side of a platter and arrange the vegetables on the other. Tuck a small bunch of parsley between the chicken legs and arrange the remaining parsley over the vegetables in single sprigs. Pull some of the parsnips from the bottom and lay them on an angle on top of the vegetables. Carving at the table is required, so have a cutting board on the table alongside the platter, and, if needed, remove the chicken to the cutting board to carve.

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Answer 3

I would get a roasting bag (unless you have a roasting dish with a lid) place the chicken in there with either

Get a pastry brush and coat it with beer, than make some stuffing with breadcrumbs and egg. Lightly beat the egg. Add whatever your faaverute herbs are, add enough egg until it comes together. Make enough to use uo one egg at a time, than stuff into the chicken, continue until the chicken is full. Make shure there is plenty of beer in there so that the chicken takes on the flavour

Or you could rub the chicken with a mix of cracked pepperer and lemon juice than make the stuffing as above

If you just want it plain just make the stiffing

Bake at 200 degrees celcious / 400 degrees farenhight / gas mark 6 for 40 - 45 min per kilogram

Answer 4

Wash the chicken thoroughly under running water. Place in a baking dish, spread a good amount of butter all over it, sprinkle some rosemary (dried or fresh) on top, and bake for an hour or so in a 350 degree F oven if it's chicken pieces ie: breasts, thighs, whatever. For a whole chicken it would take a couple hours atleast.

Answer 5

The easiest way is to get a Reynold's roasting bag put in the chicken salt and pepper, put an onion inside the chicken and a lemon cut in half bake to directions on box and enjoy. Easy clean up too.

Answer 6

1. Preheat oven to 350
2. Pat chicken dry with a paper towel
3. Salt and peper inside of cavity.
4. Put half an onion, one carrot (Cut in half), and a stalk
of celery (Cut in half), one crushed clove of garlic,
and a sprig of thyme in cavity
5. Rub chicken with olive oil (helps crisp skin)
6. Liberally salt outside of chicken
7. Place chicken on rack in a baking pan. Roast for
approximately 30 minutes per pound.
8. Let chicken rest 15 - 20 minutes before carving.

Answer 7

Rub the chicken with butter, salt and pepper. Inside the chicken I always put lemon pieces and garlic for aroma and taste. Heat oven at 375 and cook for 3 hours.

Answer 8

Nice and simple, olive oil and crushed herbs to crust. Bake 400 until done. Skin side up in pan if using pieces, if the whole bird, I like to starts the bird uncovered in oven until it just starts to brown then put a foil 'tent' over it to finish.
Enjoy!