Chook Me!

How do you make some real good baked chicken (please no complicated recipes)?

Public Comments

1. If it isn't necessary that you cook it you can always buy a roasted chicken at most grocery stores, such as meijer, which will taste really good
2. well i am new to cooking. but i normally make chicken i use sliced chicken breasts(not cutlets) and place them in a pan with red wine and potatoes.. i season them with garlic, pepper, parsley and salt... to my taste.. whatever works for you.. and i bake them for a good hr and a half at 350.. they come out pretty darn good.. for a beginner :)
3. Whole Chicken rubbed with plenty of salted butter and mrs. dash. mmmm mmm good. and simple. back for a least 45 min depending on poundage
4. i bake mine with onion soup mix sprinkled over the top, rub the chicken with butter (margerine is ok) or spray with non stick cooking spray and sprinkle the dry soup mix over the top. You can use other dry mixes too. I have also just poured italian dressing over the top and baked. hope that helps
5. Use 4 chicken thighs as they have a super flavour! Dry with a kitchen towel - In a plastic bag put a tablespoon of plain flour, 2 tsps turmeric, seasoning, 1/2 tsp chopped parsley, and the same of chives, shake them till the chicken is coated. Put on an oiled baking tray and drizzle with olive oil Cook for 40 minutes at 200 degrees and this is super with salmon but it would only need 15 minutes
6. This is really good! 1 pkg. Boneless chicken breasts 1 jar Hormel dried beef (usually found by the tuna ect.) 1 pkg. bacon 1 can cream mushroom soup 1 can cream chicken soup 1 small - medium container light sour cream paprika toothpicks Preheat oven to 350. Place the dried beef on the bottom of 9 x 13 pan, cover the bottom of the pan. wrap a piece of bacon around chicken and secure with toothpick. Place chicken on top of dried beef. Mix soups and sour cream in a bowl and pour over the chicken. Sprinkle with paprika and bake for approximately 1 hour.
7. Take store bought italian bread crumbs. Add grated parmesean cheese and fresh basil. Coat your chicken pieces with oil and dip in breadcrumbs bake at 400 degrees for 45 minutes or until completely cooked.
8. Baked Chicken with White Beans and Tomatoes Recipe courtesy Gourmet Magazine Show: Sara's Secrets Episode: 5 Ingredients or Less 6 bacon slices (1/4-pound total), cut into 1-inch pieces 4 large chicken thighs with skin and bone (1 1/2 pounds total) 1/2 teaspoon, plus 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 medium onions, chopped, (1 1/2 cups) 1 (15 to 16-ounce) can stewed tomatoes including juice 2 (15 to 16-ounce) cans small white beans, rinsed and drained Put oven rack in middle position and preheat oven to 350 degrees F. Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain. Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes. There are more reciepies on the website... Just search "Baked Chicken" with Recipies Selected in the search box at the top
9. This is really good! 1 pkg. Boneless chicken breasts 1 jar Hormel dried beef (usually found by the tuna ect.) 1 pkg. bacon 1 can cream mushroom soup 1 can cream chicken soup 1 small - medium container light sour cream paprika toothpicks Preheat oven to 350. Place the dried beef on the bottom of 9 x 13 pan, cover the bottom of the pan. wrap a piece of bacon around chicken and secure with toothpick. Place chicken on top of dried beef. Mix soups and sour cream in a bowl and pour over the chicken. Sprinkle with paprika and bake for approximately 1 hour.
10. If you like, you can download my free chicken recipe cookbook which has 300 chicken recipes here: http://www.mycookery.com/blog
11. put on your fav spices then shove an open can of beer in the butt stand up so when the beer boils it boils into the chicken its the fastes and most moist way of cooking it and easy too
12. MONTEREY CHICKEN BAKE 4 each boneless skinless chicken breasts - split 1/2 lb. low sodium bacon 1/2 c. teriyaki sauce 8 oz. shredded montery jack cheese *2 or 3 each green onion stems large bottle of hidden valley ranch dressing pepper, garlic powder and italian seasoning to taste *optional Preheat oven to 400 degrees. Lightly spray bottom of medium to large baking dish with regular cooking spray. Chop green onion stems into shallots - as much as you desire. Fry bacon on stove until crispy. Lay flat on paper towels to absorb grease. After 15 minutes, crumble bacon and set to the side. Split breasts (if not split already) and pound with meat mallet between sheets of wax paper until about 1/2" thick. Rinse chicken in cool water and pat dry with paper towels. Brush both sides of chicken breasts with Teriyaki sauce. Lay chicken flat in a shallow baking dish and season with pepper, garlic powder and italian seasoning. Flip and season opposite sides. Let chicken set for 10 minutes. Brush each chicken breast with teriyaki again. Pour Hidden Valley Ranch dressing over each chicken breast, covering thoroughly. Place crumbled bacon pieces over chicken in dish. Add shredded Montery Jack cheese and shallots over dish. Bake in a preheated oven at 400 degrees for 45 minutes uncovered. Chicken is done when middle is no longer pink. Enjoy!! ITALIAN HONEY MUSTARD BAKED CHICKEN 4 boneless skinless chicken breasts 1/3 c. Italian dressing 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.
13. Beer Butt Chicken. Stick a whole Chicken on top of an open Beer can sprinkle lemon pepper on chicken and roast in a 325 degree oven.
14. I bake boneless skinless chicken breast cut up into chunks and wrapped in aluminum foil with a little butter, baby carrots, and small chunks of peeled potato. You could add some seasoning from one of the cannisters made for grilling if you like for extra flavor. 350 for about 25 minutes as long as you cut the potatoes small enough. This could also be thrown on the grill in the little tinfoil packets and be baked that way.
15. Sure. Take a whole chicken. (make sure they didn't leave the bag of guts in the body cavity). Rinse it off and put it in a baking dish that fits the bird right. Take a stick of soft butter and slather it all over the bird. Yes, the whole stick. Sprinkle the bird with garlic powder, onion powder, salt, pepper, paprika, a little oregano and crushed rosemary. Squeeze a lemon over the chicken and put the used up lemon in the body cavity. Preheat the oven to 475. Put the bird in the oven and immediately turn the heat down to 375. Bake about 20 minutes for each pound of chicken. You know it is done when you look at the area between the thigh and the belly, and the juices run clear, and also that area starts becoming loose at the joint. (a meat thermometer is recommended too).
16. Wash chicken breasts and place in baking pan sprinkle with salt, pepper and generously with garlic powder; Slice whole onion and place rings around pan. Place pats of butter on chicken (about 2 per breast) Cover with aluminum foil and bake at 400 degrees for 30 minutes. Turn breast sprinkle with salt, pepper and garlic powder and cook for 10 minutes Uncover and cook for 10 more minutes. (You can add large pieces of potatoes, and carrots for a complete meal--they absorb the flavor of the garlic, onion and butter, and taste excellent!)
17. One thing you want to keep in mind is you want the chicken to be tender, not tough, and still have its natural juices. I always cover the baking dish w/ a cookie sheet. That is way better than foil, and you will not believe the difference. Be sure to season the chicken before you start cooking. You don't want the outside to taste good, but the inside is bland. Your best bet, like other meats, is to let it marinate for a few hours or even overnight. Italian dressing can be your best friend. I bake my chicken and decide what side I will have with it, usually some rice or pasta. If your chicken is lean enough, you will have juice from it w/o a lot of fat, and you can use this juice when cooking your sides for added flavor. After that, squeeze italian dressing on the chicken and bake uncovered so that it will have a glaze. You can substitue the dressing w/ bbq sauce or a favorite sauce of yours.
18. rub the chicken with butter sprinkle over with salt and pepper. cover the breast with rashers of streaky bacon. wrap in foil and bake at a moderate heat about gas 4 until cooked then remove the foil and give the chicken a 15 min blast on high heat gas 7. perfection.
19. Zesty Italian Chicken 3-5 lbs chicken pieces (boneless/bone in, skin off/on, your choice) 1 bottle Fat Free Zesty Italian Salad Dressing Put the chicken and dressing in a large Ziploc bag and marinade in the refrigerator for 8-24 hours. Preheat oven to 375 deg F. Spray baking dish with non stick kitchen spray. (Dish should be large enough to put chicken pieces in a single layer.) Put the chicken and marinade in the baking dish and bake for 1 hour. Serve with rice or noodles or potatoes and a nice veg. Easy to do and very yummy!