Need a great recipe for baking chicken....can anyone help me please?

Answer 1

There are diff. kind of baked chicken. Here are some recipes. hoep u like'em.

Parmesan Drumsticks
INGREDIENTS:
6 to 8 chicken drumsticks, washed, skin removed
3 tablespoons butter
2 tablespoons lemon juice
salt, pepper, and Creole seasoning or an herb seasoning blend
1/2 cup plain dry bread crumbs
1/4 cup fresh shredded Parmesan cheese
PREPARATION:
Heat oven to 375°. Grease a 9x13-inch baking dish or spray with cooking spray. Combine butter and lemon juice; brush chicken pieces all over. Sprinkle with the seasonings. Combine bread crumbs and Parmesan cheese in a shallow dish; coat chicken pieces well.

Arrange chicken pieces in the baking dish and sprinkle with the remaining crumbs; drizzle with any remaining butter mixture.
Bake for 45 to 55 minutes, until browned and juices run clear when pricked with a fork.
Serves 4 to 6.

Easy Roasted Chicken With Vegetables
INGREDIENTS:
2 to 3 pounds chicken pieces
1 small green bell pepper, cut in rings, seeds and membrane removed
1 small red bell pepper, cut in rings, seeds and membrane removed
2 medium onions, cut in 4 wedges each
4 small potatoes, halved
4 carrots, cut in 1-inch pieces, diagonally
2 celery ribs, cut in 1-inch pieces, diagonally
1 can (14.5 ounces) diced tomatoes
salt and pepper
1 tablespoon butter, melted
paprika
PREPARATION:
Line a 9x13-inch baking pan or shallow roasting pan with heavy duty foil.
Arrange chicken pieces, bell pepper rings, onions, potatoes, carrots, and celery on the foil. Pour tomatoes over all and season with salt and pepper.

cover pan with foil. Roast at 375° for 1 hour, or until vegetables are tender. Lift foil and baste with juices. At this point, brush with the melted butter and sprinkle with paprika. Continue roasting, uncovered, for 45 minutes longer, or until chicken is tender and browned.
Serves 4.


Herb Baked Chicken Breasts
INGREDIENTS:
4 to 6 chicken breast halves
1/4 cup olive oil
1/2 cup minced green onion
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
1 tablespoon fresh chopped dill
1/2 teaspoon dried tarragon
1/2 cup fresh lemon juice
1/8 teaspoon coarsely ground black pepper, to taste
grated zest of one lemon
PREPARATION:
Wash chicken; transfer to a large resealable plastic food storage bag. Combine marinade ingredients and pour over chicken. Turn bag to coat chicken pieces well. Refrigerate and marinate for 2 to 4 hours, turning occasionally.

Remove chicken from marinade and drain well; refrigerate the marinade to use as a baste for the chicken halfway through cooking time. Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 400° for 35 minutes. Turn and brush with reserved marinade and bake for about 20 to 30 minutes longer, basting several times before the chicken is done. Chicken should be browned and juices will run clear when pierced with a fork.
Serves 4 to 6.

Oven-Barbecued Chicken Recipe
INGREDIENTS:
3 1/2 to 4 pounds chicken pieces
salt and ground black pepper
.
Barbecue Sauce:
3/4 cup ketchup
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/2 cup packed light brown sugar
1/2 teaspoon salt
dash pepper
1/4 teaspoon onion powder
PREPARATION:
Rinse chicken and pat dry. Sprinkle generously with salt and pepper. In a saucepan, combine barbecue sauce ingredients, blending well. Bring to a simmer and simmer for 1 minute.
Arrange chicken pieces in a shallow roasting pan or baking dish skin side down in a single layer.

Brush chicken with about half of the sauce. Bake at 350° for 25 minutes. Turn the chicken skin side up. Brush with remaining barbecue sauce; bake until juices of the legs and thighs run clear when pierced with a fork, about 20 to 30 minutes longer. Broil briefly for a few minutes at the end if you'd like crispier skin.
Serves 4.

Answer 2

* Exported from MasterCook

Roasted Chicken

Recipe By : Quick Cooking Magazine, May/June '98, p. 16
Serving Size : 8 Preparation Time :0:00
Categories : Bobbie Not Sent Chicken
Dishes That Freeze Main Dishes
Quick Cooking Magazine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 roasting chickens -- (about 5 lbs. total)
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon pepper

Wash chicken and pat dry. Place with breast side up in an ungreased 13x9x2"
baking pan. Combine seasonings; rub over and inside chickens. Cover tightly
and bake at 400 F. for 1 hour. Uncover and bake 30 minutes more or until a
meat thermometer reads 180 F. Serve one chicken immediately. Cool the
second chicken; debone and cube the meat and refrigerate or freeze (may be
frozen up to 3 months.)
Yield: 4 to 6 servings per chicken.

Answer 3

Oven-Baked Buttermilk Chicken:

1 envelope onion soup mix
1 cup unbleached all-purpose flour
2 large eggs
1/2 cup buttermilk (Substitution: Blend 1 1/2 t lemon juice with enough milk to equal 1/2 cup; let stand 5 minute)
3 lbs chickens, Cut into Serving Pcs*
1/4 cup margarine or butter, Melted

1. Preheat oven to 425 degrees F.
2. Combine golden onion recipe soup mix with flour; set aside.
3. Beat eggs with buttermilk.
4. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
5. Place in large shallow baking pan, on rack, and chill 30 minutes.
6. Drizzle with butter, then bake 45 minutes or until well done.
7. NOTE:
8. This is a great recipe for picnics or just eating on the patio.

Answer 4

I like to just do asparagus with evoo and salt and pepper baked. But to change it up, I will add parmesan cheese, onions, bacon, etc. I just saw the Barefoot Contessa make a roasted vegetable dish that looked wonderful on the today show. Oven-roasted vegetables Ina Garten INGREDIENTS • 2 small fennel bulbs, tops removed • 1 pound fingerling or small potatoes • 1/3 cup good olive oil • Kosher salt and freshly ground black pepper • 1 pound French string beans (haricots verts), trimmed • 1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces • 1/4 cup freshly grated Parmesan cheese DIRECTIONS Preheat the oven to 425 degrees. Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands. Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.

Answer 5

Honey-Butter Baked Chicken
1 (3 to 3 1/2-pound) whole chicken, rinsed and patted dry
1 tablespoon kosher salt
1/2 teaspoon fresh cracked black pepper
6 tablespoons honey
1 lemon, zested
1 tablespoon lemon juice
1 tablespoon room temperature unsalted butter
1 tablespoon fresh thyme leaves
Season the chicken both inside and out with the kosher salt and black pepper.
In a small bowl, combine the honey, lemon zest and juice and butter. Place the chicken on a rack in a roasting pan breast side up and roast until lightly browned, about 15 minutes. Using a pastry brush, brush half of the honey mixture over the chicken, as well as sprinkling half the thyme over the chicken and return the chicken to the oven. Continue to cook another 30 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh registers 180 degrees F. Remove the chicken from the oven and brush the remaining honey blend and sprinkle the remainder of the thyme over the chicken.
Remove the chicken from the oven and transfer to a platter or cutting board to rest for 10 minutes before carving.

Italian Baked Chicken and Pastina
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Answer 6

if it is a whole chicken cut it in half - rub the inside and outside with olive oil, oregano, fresh crushed garlic, salt and pepper.. put in a baking dish and squeeze a lemon over it - add some water to the pan and cover with foil - spray foil with nonsitck spray so the chicken wont stick to it - and bake in a pre heated 400 degree oven for at least an hour - keep adding water to the pan to keep the chicken moist - uncover for the last 20 min or so so the skin gets brown or put under the broiler - for a complete meal add some potatoes and carrots to the pan and cook in the chicken juice...

Answer 7

I am doing roast chicken for supper tonight lol---this is how I do it:
i put the chicken in the roasting pan-- peel & cut an onion in half 2 if they are small & put those in the pan at the sides. cut a stalk of celery in half & throw that in the pan. if you have fresh garlic, peel & slice of the root end & throw in 2 cloves--if not then shake some garlic powder over the chicken--be liberal. shake some salt & pepper on it & if you have any, shake some montreal chicken seasoning over it--not too much.shake a bit of poultry seasoning over it too. pour 3 or 4 cups of water in the pan, cover & bake @ 350 for 2 hours (depending on the size of the chicken)---Baste often!!!
when it's done, remove chicken from pan to a platter & let it rest. throw the veggies from the pan into the blender & liquify--add back to the pan. put in 6 cups or so of COLD water in the pan then put in about 3/4 a cup of flour. whisk it to dissolve the flour. turn the stove on high & bring the gravy to a boil,whisking often let it boil for a minute or so to cook the flour then turn the heat down to low.

Answer 8

This chicken is awesome!!!

BAKED CHICKEN CORDON BLEU

3 split and boned chicken breasts, pounded thin
12 thin slices deli ham
6 thin slices Swiss cheese
2 tbsp. parsley flakes
Salt and pepper
1/3 c. very fine bread crumbs
1/4 c. oil
Lay six half breasts flat. Season with salt, pepper and parsley. On each half place a slice of ham, then cheese, then ham. Roll each half breast and fasten with toothpick. Dip in oil, then bread crumbs. Bake on baking sheet in 350 degree oven for 30-40 minutes. Serves 4.
Try it....I think you will like it and so easy..
Hope this helps..

Answer 9

get a cooking bag
1 bottle of italian dressing and
boneless skinless chicken breat

put in bag
and bake at 375 until done\

quick easy and good

Answer 10

Rub it down with a mixture of paprika, garlic powder, salt and pepper with a pinch of cayenne.