help with cooking/baking chicken?

Question

I prefer to cook my chicken rather than fry on a pan. By chicken i mean chicken breasts, chicken legs, chicken thighs etc. NOT whole chickens.

Does anyone know if "broiler pans" (use google image search for pic) are good? Do you have to cover the chicken so it does not burn when u put in on a broiler pan in the oven?
Any ideas for good/healthy sauces to put on chicken breasts in this case?
What temperature do u cook it at?
How long approx.?

Answer 1

I'm not a big chicken fan, but I have found that marinating the raw breasts makes for better flavor. I once made margarita chicken. I took lime margarita mix, and added the tequila according to the bottle directions. I soaked the chicken breasts in the marinade in a ziplock bag for about 6 hours. Then I barbequed the breasts that night for dinner. The chicken had a great flavor, was very tender, and easy to clean up (just throw the ziplock).

Answer 2

Broiler pans work well with whole chickens mainly. But, you could do this with just breasts (about 20 min) Add a bit of water to the bottom and cover before putting into the oven. All chicken should be cooked to 165 degrees Fahrenheit. I suggest cooking in a pan (5-6 min per side). Cook them in olive oil with some balsalmic vinegar. Add a can of diced tomatoes and salt and pepper. Meanwhile, bake some garlic bread. Cut the chicken into small pieces (I do this before cooking it). Then add the entire chicken mix to the top of the bread and drizzle the top with a little extra of the vinegar.

Answer 3

I RARELY "broil" my chicken... you burn the skin and it's still raw inside !!

I love to roast / bake chicken though (whole and pieces).

For chicken pieces, I use either a cookie-sheet covered with aluminum foil or a glass (pyrex) baking dish. I oil or butter the surface, and place on a cookie-cooling-rack (to keep the parts above the fat as it cooks out).

I preheat oven to 500, slip chicken in, and reduce heat to 275-300... then it is usually 35-45 minutes until cooked. Pierce a breast with a fork... if juices are clear it is cooked.

I marinate or rub my chicken with any number of things !!

Rub of: Salt (tiny bit), brown sugar, cayanne pepper, paprika.

Teriyaki marinade, Italian-dressing, Garlic oil, Lemon juice & Herbs...

My FAVORITE for "parts" is a marinade of lemon, orange and lime juices, turmeric, garlic, salt & pepper, and veggie oil.

Answer 4

the finest baked rooster i understand. and now and lower back letting the organic style be the dominent one is superb. common Baked rooster Recipe: a million rooster, entire, 2.5 to 5 lbs. Salt and black pepper or Knox's All organic dry rubs Olive Oil Preheat oven to 350 levels F. Season the interior the rooster via rubbing with salt and black pepper. Rub the exterior with olive oil and rub salt and pepper into the exterior of rooster as nicely. the greater applicable high quality salt and pepper the greater applicable style, as with every factors. you may additionally use herbs and spices at your discretion. Thyme and rosemary compliment rooster correct. you may practice them the comparable as you may the salt and pepper or any dry rub. place an entire rooster in a roasting pan. cook dinner the rooster for a million to a million a million/2 hours or till the indoors temperature reaches one hundred eighty for thighs (taking the analyzing interior the thickest section). in case you haven't any longer have been given a meat thermometer you could attempt for doneness via reducing into the indoors maximum portion of the thigh. If the beef is now no longer crimson and juices run clean, this is performed. this must be performed later interior the technique so the juices do no longer run out of your rooster mutually because it nevertheless has various time to cook dinner. you will pick the rooster to kick back for approximately 10 minutes in the previous carving to enable the juices and heat redistribute.

Answer 5

I roast my chicken in the oven (with potatoes, carrots, mushrooms seasonings, olive oil to coat pan, and a little water for steam) covered for about 1-2 hours on 300 degrees. then the last 20 min or so I take the cover off so the skin can brown.

Answer 6

use broil or if oven doesn't have try about 350-400 and watch it the first time. juices run red poke fattest part to bone.. its under ..clear its done.
best just leave skins on to cook keep juices in and sprinkle both sides with garlic and onion powder (not drying salt) and cracked black pepper.
mustard powder.
curry.
ginger..
pasta spices.
many optional additons.
cook lots at one time. spice differnt and freeze fro quicker healthy dinners later.
for fat reduction take off skin before you serve.

i'm hungry now!

from www.cooks .com
BROILED CHICKEN WITH MUSTARD
2 1/2 lb. broiling chicken, cut into serving pieces
1 tbsp. vegetable oil
4 tbsp. butter, melted(just use canola and/or olive oils)
2 tbsp. Dijon mustard
2 tbsp. chopped parsley
2 tbsp. chopped chives
2 tsp. dried marjoram
1 tbsp. fresh lemon juice
Dry the chicken. Brush the broiling rack with oil to prevent from sticking. Combine the butter, Dijon mustard, parsley, chives, marjoram and lemon juice. Brush over chicken. Brush mixture over chicken. Broil chicken 6 inches from heat for 20 minutes on each side basting every 5 minutes with the mustard butter. Serve the chicken immediately or let cool at room temperature.