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does anyone have any baked chicken recipes?

please does anyone one have any simple baked chicken dishes

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1. Herbed Citrus Chicken INGREDIENTS * 1/4 cup lime or lemon juice * 2 tablespoons olive oil or canola oil * 3/4 teaspoon seasoned salt * 1/2 teaspoon garlic powder * 1/2 teaspoon paprika * 1/2 teaspoon dried basil * 1/4 teaspoon dried thyme * 2 (4 ounce) skinless, boneless chicken breast halves DIRECTIONS 1. In a bowl, combine the first seven ingredient; mix well. Pour 3 tablespoons marinade into a resealable plastic bag. Cover and refrigerate remaining marinade; add chicken to the bag. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. 2. Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from heat for 5-7 minutes on each side or until juices run clear; basting occasionally with reserved marinade. Classic Baked Chicken Recipe Ingredients * 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back * Olive oil * Salt and freshly ground pepper * 1/2 cup of chicken stock* or white wine for the gravy (optional) Method 1 Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan. 2 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 170°F and the thighs 185°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently. 3 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving. http://elise.com/recipes/archives/006261classic_baked_chicken.php
2. do you have a whole chicken, or parts? Are they bone in? If they have bones in you need to cook a bit longer. The only thing I do with my baked chicken is spray it with pam, or rub a little oil on it. Salt, pepper and garlic powder. Its so simple and tastes great. Leftovers are made into chicken salad sammiches, or enchiladas.
3. === Swiss Chicken Bake 6 skinless, boneless chicken breast halves 5 ounces sliced fresh mushrooms 2 cups shredded Swiss cheese 1 (10.75 ounce) can condensed cream of mushroom soup 1/4 cup sour cream 1/4 cup chicken broth 1/4 cup Parmesan cheese Preheat an oven to 350 degrees F (175 degrees C). Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken. Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes. ================================== Baked Chicken Curry Flavor-Fest 1 1/2 cups Dijon mustard 2/3 cup Worcestershire sauce 6 tablespoons chili powder 1/4 cup ground cumin 2 tablespoons ground ginger 1 teaspoon ground turmeric 10 pounds bone-in chicken pieces 6 cloves garlic, minced Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours. Preheat oven to 450 degrees F (230 degrees C). Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil. Bake in preheated oven until the juices run clear, 40 to 45 minutes. ================================= Oatmeal Baked Chicken 1 1/2 cups quick-cooking oats 1 tablespoon paprika 1 tablespoon chili powder 1 teaspoon salt 3/4 teaspoon garlic powder 1/2 teaspoon ground cumin 1/4 teaspoon pepper 1 (3 1/2) pound broiler-fryer chicken, cut up 1/2 cup milk 2 tablespoons butter or margarine, melted Coat a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray; set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear ====================================
4. EASY EASY BAKED PEPPER CHICKEN 6 uncooked chicken breasts 2 cups onions and peppers (thinly sliced) 2 tsp pepper 2 tsp basil seasoning 1/4 cup olive oil, separated in 1/8 cups Preheat the oven to 350 degrees. Line a deep baking pan (9x13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the pepper and basil Lay the chicken breasts on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the chicken Sprinkle the chicken with remaining seasoning, to taste Sprinkle the chicken with the onions and peppers. Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the chicken is no longer pink. It'll be the juiciest, most tender baked chicken you've ever had - no need for a knife. Best over rice and sauteed vegetables. or ITALIAN HONEY MUSTARD BAKED CHICKEN 4 boneless skinless chicken breasts 1/3 c. Italian dressing (T. Marzetti's is recommended) 1 bulb garlic (or less/more to your taste) 3/4 tbsp mustard powder 3/4 tbsp honey 2 tsp salt Preheat oven to 400F. 1. Place Chicken in a glass casserole dish that has a cover. 2. Sprinkle salt over chicken. 2. Pour italian dressing over chicken. 3. Peel cloves from Garlic Bulb and scatter them over the chicken. 4. Sprinkle mustard powder over chicken. 5. Drizzle Honey over chicken. 6. Cover casserole dish and bake for 1 hour or until chicken is cooked through. Serves 4.
5. This is a good chicken and pasta recipe that can be made a day ahead up to the time of baking. http://www.kitchenterms.com/chickenandpasta.html
6. http://www.tasteofhome.com/recipes/Crispy-Onion-Chicken-2 http://www.tasteofhome.com/recipes/Scalloped-Chicken http://www.tasteofhome.com/recipes/Potato-Chip-Chicken-Strips http://allrecipes.com/Recipe/Baked-Asian-Style-Honey-Chicken/Detail.aspx