I need some good baked chicken recipes?

Question

Oven temp. , how long , ect......ect.......

Answer 1

take whole chicken breasts...bone in and skin on....place on a baking sheet.....rub some olive oil on them and then sprinkle liberally with salt, pepper and garlic powder....bake in over at 375 till juices run clear...usually about 35-40 minutes depending on the size of the chicken breasts....really delicious

Answer 2

This one is a favorite in my family and very easy.
Heat oven 350.
in baking dish 9x13 pyrex or whatever you got add
2 cans cream of chicken soup
2 cans chicken broth
1 cup water
2 cups rice
1/2 tsp garlic powder
stir
get pkg boneless chicken breasts
cut into inch strips
layer on top of soup and rice mixture
sprinkle with salt pepper and paprika
Served with sweet rolls on a cold night is pure comfort food that everyone loves.
cook for one hour.

Answer 3

This combines two of my favorite foods - chicken and cheese.

4 - 6 chicken breast halves
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese (2 ounces)
1/3 cup grated Parmesan or Romano cheese
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/4 teaspoon lemon-pepper seasoning
2 tablespoons butter or margarine, melted

Carefully lift the chicken skin from the meat of the breast halves along rib edge.

In a small bowl combine cheeses, basil, oregano, and lemon-pepper seasoning. Spoon a rounded tablespoon of stuffing under the skin of each breast half. Place chicken, bone side down, in a 3-quart rectangular baking dish. Brush chicken with butter.

Bake in a 375 degree F oven for 45 - 55 minutes or until no longer pink (170 degrees F).

**************************************

Sweet & Sour Chicken

4 skinless, boneless chicken breast halves or thighs (1 pound total)
Salt
Pepper
1 tablespoon cooking oil
1 8-ounce can pineapple chunks
1/2 cup jellied cranberry sauce
2 tablespoons brown sugar
2 tablespoons cornstarch
2 tablespoons rice vinegar or cider vinegar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons dry sherry
2 tablespoons soy sauce
1/4 teaspoon ground ginger
1 medium sweet pepper, cut into bite-size strips (I like to use the red or orange for the color!)

Sprinkle chicken lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook 2 minutes per side or until browned. Transfer chicken to a 2-quart square baking dish.

Drain pineapple well, reserving juice. Spoon pineapple evenly over chicken in dish; set aside.

In a small saucepan stir together the reserved pineapple juice, the cranberry sauce, cornstarch, brown sugar, vinegar, orange juice concentrate, sherry, soy sauce, and ginger. Cook and stir over medium heat until thickened and bubbly. Pour over chicken and pineapple in dish. Cover and bake in a 350 degree F oven for 25 minutes. Uncover; add pepper strips, stirring gently to coat with sauce. Bake, uncovered, for 5 to 10 minutes more. Serve over rice.

Answer 4

Greek Chicken Oregano
Kotopoulo Riganato tis Skaras

3 lb (about) chicken, broiler-fryer, cut up
½ cup extra virgin olive oil
¼ cup fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon dried oregano, crumbled
1 teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon MSG (optional) or ½ tsp chicken broth base
1 tablespoon minced garlic (or more to taste)
chopped parsley for garnish
thin lemon slices for garnish (optional)


Preheat oven to 375 F. Place chicken in ungreased baking pan big enough to hold pieces without touching (13x9x2 inches works). Wisk together remaining ingredients except for garnish and pour over chicken. Bake in oven for 30 minutes, spooning sauce over chicken occasionally. Turn chicken pieces and bake, basting occasionally, until thickest pieces are done, about 30 minutes more. Remove chicken to platter. Sprinkle with chopped parsley and decorate with lemon slices. Serve sauce separately. Baked rice is a good accompaniment. Recipe can be doubled, but use a large enough pan.
=============================================
Bistro Roast Chicken with Herbs

1 bay leaf
2 sprigs thyme or ½ tsp dry
1 clove garlic, peeled
1 roasting chicken, 3 to 3-1/2 lb
1 tbsp vegetable oil
1 whole onion, peeled and halved
2 tbsp butter
½ cup chicken broth
¼ cup water

Preheat oven to 425 degrees. Place bay leaf, thyme, garlic in cavity. Rub schicken with oil. Sprinkle inside and out with salt and pepper. Truss. Place chicken on one side in roasting pan. Scatter neck, gizzard, liver and onion around it. Roast 20minutes, basting occasionally. Turn to other side, Roast 20 minutes, basting. Remove fat from pan. Put chicken on its back. Add butter, stock, water. Roast 20 minutes longer, basting, until chicken is golden brown all over and juices run cleared when joint between leg and thigh is pierced. Lift chicken with large fork and allow juices to run into pan. Remove to platter. Baste chicken with juices. Place roasting pan on burner and bring juices to boil, scraping pan. Serve with sauce.
==============================================
Pollo a la Chilindron (Chicken with Vegetables and Olives)

3 to 4 lb broiler-fryer chicken
¼ cup plus 1 tbsp olive oil, divided
2 to 3 green peppers cut in rings
2 large onions, sliced
3 cloves garlic, chopped
¼ lb cooked smoked ham, cut into quarter inch cubes
16 black olives, such as kalamata
pinch saffron
3 to 4 tomatoes, cut in wedges
chopped parsley

Truss chicken and brush with some of oil. Sprinkle with salt and pepper and place in Dutch oven, breast side up. Cook uncovered in 375 degree oven, brushing with oil every 30 minutes, until thickest part of chicken is done, about 1-½ hours.

Meanwhile, toss peppers, onions, garlic, and ham with 1 tbsp olive oil, salt, pepper and saffron. Gently add tomato wedges.

Add pepper mixture to Dutch oven around chicken. Cover and cook until green pepper is tender, about 20 minutes. Place chicken on serving platter, surround with vegetables and liquid. Sprinkle with chopped parsley.

Serve with white rice to soak up sauce.

Answer 5

sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo