Chook Me!

Recipes for baked chicken?

I love baked chicken..it's my favorite meal. WHat I do is pat the chicken dry, coat it with oil, chop garlic and dot the top with that, drop a clove of garlic in the bottom of the pan to smell up the house. and salt the top What do you fo please?

Public Comments

1. I love baked chicken, too. But I kill 2 birds with one stone. (No pun intended.) I make the side dish at the same time. Here's the recipe. http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=search&recipeID=24702&page=0&index=0&SearchText=chicken+rice+cream+mushroom&LastIndex=false I use the 98% fat-free cream of mushroom soup.
2. Here is a twist on the classic baked chicken. Turn your bbq into an oven, and reap great rewards...I actually posted on this today on my cooking blog... Try out my recipe for: Texas Tailgating Beer Can Chicken http://cookingwithkimberly.com/?p=78 It is the baked chicken you crave kicked up a notch. You'll be enjoying the end of summer with your bbq, and you'll love it because it is so delicious! I hope this intrigues and helps you! Kimberly Edwards :D http://www.cookingwithkimberly.com
3. If you get bored try this recipe! Its tried and true! *********CHICKEN BREAST WITH LEMON 4 boneless chicken breasts Flour for coating Salt and pepper 1 tbsp. oil 5 tbsp. butter 2 tbsp. lemon juice 3 tbsp. chicken broth or stock 3 tbsp. chopped parsley Cut chicken breast into 2 slices (horizontally). Season flour with salt and pepper, then coat chicken. Heat oil and 3 tablespoons butter in large skillet. Add chicken and sauté 5-6 minutes on each side or until tender (medium-low heat). Place on a warmed serving platter and keep hot. Add lemon juice and stock to pan juices. Bring to boil. Boil 1 minute. Add parsley and remaining 2 tablespoons butter. Stir until blended. Pour over chicken.
4. I like to poach mine, then shred and add to a curry sauce.
5. Chicken in Wine Pollo al Vino SERVES 4 3 1/4 pounds small cut-up bone-in chicken 2 2/4 cups dry white wine 1/4 cup white vinegar 3 tablespoons butter 1/2 pound onions, peeled and chopped 1 1/2 teaspoons crushed juniper berries 1 1/2 teaspoons fine sea salt Grinding of fresh black pepper 1/4 cup balsamic vinegar Two days before cooking the chicken, place the pieces in a large glass or ceramic baking dish large enough to hold the pieces in a single layer. Pour 1 1/2 cups of the wine and the white vinegar over the chicken, cover tightly with plastic wrap, and refrigerate. When ready to cook, drain the chicken and dry the pieces well on paper toweling. Set them aside. Discard the wine-vinegar mixture. In a large sauté pan large enough to hold all the pieces, melt 2 tablespoons of the butter, add the onions, and sauté until they become soft and translucent but not brown. Remove the onions to a dish. Add the remaining tablespoon of butter to the pan and the chicken pieces skin-side down. Brown the chicken quickly on all sides. Return the onions to the pan, sprinkle the chicken with the juniper berries, salt, and pepper. Lower the heat and pour in the remaining 1 1/4 cups wine. Cover the pan and cook the chicken over low heat for 15 minutes. Uncover the pan and continue cooking over low heat for another 20 minutes, turning the pieces occasionally. Add the balsamic vinegar, raise the heat to medium, and continue cooking an additional 5 minutes. Serve the chicken with some of the pan juices. Chicken Tetrazzini Pollo Tetrazzini SERVES 6 TO 8 5 tablespoons butter 2 tablespoons olive oil 1 pound sliced button or oyster mushrooms 2 tablespoons flour 2 cups hot chicken broth 3 tablespoons fresh lemon juice 1 cup non fat half/half or heavy cream Salt to taste Grinding black pepper 1/4 teaspoon ground nutmeg 1/2 pound cooked spaghetti 3 cups diced cooked chicken 2/3 cup grated Parmigiano Reggiano cheese Preheat the oven to 325F. Melt 2 tablespoons of the butter and the olive oil in a large stove top casserole dish or saute pan. Cook the mushrooms over medium heat until they soften. Transfer them to a bowl. Season with salt and pepper to taste. Melt the remaining butter in the same pan and whisk in the flour to make a smooth paste. Slowly pour in the chicken broth and cook whisking constantly until the mixture just begins to thicken. Whisk in the half/half or cream and continue whisking until the sauce thickens; stir in the lemon juice. Season with salt, pepper and nutmeg. Mix the spaghetti, chicken, and mushrooms into the sauce. Sprinkle the cheese over the top and bake uncovered for 30-35 minutes or until heated through and the cheese is nicely browned. heres two recipes. enjoy.
6. rub with olive oil then put garlic cloves and fresh rosemary under the skin then top with more garlic and rosemary then bake till done