Best Baked Chicken Recipes

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BEST OVEN BAKED CHICKEN



Best Oven Baked Chicken image

This is one of my favorite recipes and was given to me by a neighbor many years ago. I've been making it ever since when the weather is cool and it is cozy to have the oven on. It is a no fail, super-easy recipe and I guarantee it will please your family and friends. The recipe can also be made with a cut up chicken.

Provided by maryjmohler

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

½ cup water
½ cup ketchup
1 large onion, halved and sliced
¼ cup low sodium soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 tablespoon honey, or more to taste
1 tablespoon all-purpose flour
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon poultry seasoning
1 (4 to 6 pound) whole chicken

Steps:

  • Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. Cool for 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place chicken in Dutch oven and turn to coat in ketchup mixture. Spoon 1/4 the mixture and onions into the chicken cavity. Place chicken breast side down into Dutch oven; cover with an oven-proof lid.
  • Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C).
  • Turn chicken breast side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving.

Nutrition Facts : Calories 551 calories, Carbohydrate 13.5 g, Cholesterol 161.9 mg, Fat 30.9 g, Fiber 0.6 g, Protein 52.4 g, SaturatedFat 8.3 g, Sodium 789.8 mg, Sugar 9.3 g

BEST BAKED CHICKEN EVER



Best Baked Chicken Ever image

A tasty baked chicken that smells and tastes as good as it looks.

Provided by Deborah Norris

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 16

Number Of Ingredients 11

cooking spray
⅓ cup honey
¼ cup brown sugar
¼ cup Dijon mustard
3 tablespoons balsamic vinegar
3 tablespoons water
1 tablespoon olive oil
1 teaspoon minced garlic
4 pounds chicken legs
1 teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
  • Whisk honey, brown sugar, Dijon mustard, balsamic vinegar, water, olive oil, and garlic together in a large bowl. Add chicken legs and toss to coat. Place chicken legs on the prepared baking sheet; season with salt and pepper.
  • Bake in the preheated oven until juices run clear, 30 to 35 minutes. Turn over and cook longer if needed.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 10.5 g, Cholesterol 69.9 mg, Fat 11.1 g, Protein 19.8 g, SaturatedFat 2.9 g, Sodium 282 mg, Sugar 9.6 g

THE BEST BAKED CHICKEN BREASTS



The Best Baked Chicken Breasts image

The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

1 small bunch parsley
1 lemon, sliced 1/4 inch thick
1 cup dry white wine, such as Sauvignon Blanc
Four 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
  • Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

BEST BAKED CHICKEN



Best Baked Chicken image

The stuffing mix makes a chewy-crunchy breading, and the combination of seasoning is unusual and delicious

Provided by EMILYKFRANK

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 1h5m

Yield 8

Number Of Ingredients 9

8 skinless, boneless chicken breast halves
1 cup sour cream
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
2 teaspoons celery salt
2 teaspoons garlic salt
1 dash pepper
1 (6 ounce) package herb-seasoned stuffing mix, crushed into crumbs
½ cup butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • In a medium bowl, mix the sour cream, lemon juice, soy sauce, celery salt, garlic salt, and pepper. Dip each chicken breast in the sour cream mixture, then roll in the stuffing mix to coat. Arrange chicken in the prepared baking dish. Drizzle with the melted butter.
  • Bake 40 to 50 minutes in the preheated oven, until the chicken is no longer pink and the juices run clear.

Nutrition Facts : Calories 379 calories, Carbohydrate 18.2 g, Cholesterol 110.6 mg, Fat 21.1 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 12 g, Sodium 1392 mg, Sugar 1.9 g

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