CHICKEN LOVER'S ULTIMATE BAKED CHICKEN
This chicken is herb seasoned and baked in a marinade. These ingredients give the chicken a very dark color but the taste is simply amazing and you will not believe how good it smells while it is baking! Succulent is the word my husband uses to describe it and he requests it quite often. My four children love it too and I have to bake two chickens each time I make it. They leave nothing but the bones! One try and it will become one of your favorites too.
Provided by Sherry from Louisia
Categories Whole Chicken
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 375°F.
- Place clean chicken in a roasting or 9x13 pan.
- Combine the Italian dressing, soy sauce, Worcestershire, and butter in a microwaveable bowl or small saucepan and warm until the butter is melted and the marinade is well combined.
- Use a baster if you have one, if not just pour the marinade inside and all over the chicken.
- Coat the top and sides of the chicken very well with the poultry seasoning. Next, season with the salt, pepper, basil and garlic powder. Put the bay leaves inside the cavity of the chicken.
- Place chicken uncovered on center rack of oven. Bake for 30 minutes then baste the chicken with the pan juices. Bake for another 30 minutes.
- Remove the chicken from the oven at the one hour mark and turn the chicken over in the pan. Baste the exposed underside with the pan juices and then season well with poultry seasoning, and a little sprinkle each of pepper and basil. Put the chicken back into the oven and bake for another 30 minutes. Again take out the chicken and turn it over. Depending on your oven and the exact size of your chicken it may take 15-30 minutes more for it to be done.
- Check for doneness at the thigh joint. No blood or redness means it is done. Do not be concerned with the dark color of the chicken at any point. It is the herbs and marinade that give it the dark color and it will not taste burned.
- As you serve the chicken dredge each piece in the pan juices or spoon a little of it over the piece.
BEST BAKED CHICKEN EVER
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
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
LOVERS' CHICKEN (A TAKE ON CHICKEN PICCATA)
Six years ago, my best friend Rebecca frantically called me from the grocery store. She was preparing for the daunting task of cooking dinner for her new crush, Mark, and wanted a recipe that was impressive yet easy, and so mouth-wateringly delicious that it would sweep him off his feet. I instantly thought of my rendition of my Grandmother's famous chicken piccata. Rebecca nervously scratched the recipe onto a crumpled receipt, and that night gave it her best shot. Fast forward to the present, Rebecca and Mark are now happily married, and that piece of receipt paper with the recipe on it hangs in a frame on their living room wall. This recipe always brings people together, eating, drinking and enjoying quality conversation. This is my grandmother Anita's legacy! You can taste her love and passion in every bite!
Provided by Danielle Sepsy
Categories main-dish
Time 1h50m
Yield 4 servings (or 2 with leftovers)
Number Of Ingredients 13
Steps:
- Beat the eggs together in a shallow dish. Put the breadcrumbs into a separate shallow dish.
- If necessary, trim the chicken breasts and butterfly them if they are very thick.
- Heat 2 tablespoons of the oil in a deep nonstick skillet over medium heat. Dip the chicken cutlets in the eggs and then in the breadcrumbs, making sure they are fully coated.
- When the oil is hot, cook the chicken pieces just until they are golden brown, 2 to 3 minutes per side, adding the remaining 1 tablespoon oil as needed. You do not want to cook the chicken all the way through at this point, just create a nice crust on the outside. Once the chicken cutlets are browned, place them on a plate and set aside.
- Put the butter in the same skillet you cooked the chicken in and melt over medium-low heat (do not clean the pan first). When the butter melts, add the shallots, garlic and some black pepper and cook until they soften and get slightly translucent, about 5 minutes. Pour in the wine and simmer for 1 minute. Return the chicken and any juices to the skillet with the shallot mixture.
- Put 1 1/2 cups hot water in a liquid measuring cup and stir in the chicken bouillon until dissolved. Pour the bouillon over the chicken, then add the lemon juice. Sprinkle with half of the parsley and 1/2 teaspoon black pepper.
- Cover the pan and let the chicken simmer on medium-low heat for about 45 minutes to 1 hour. You want the chicken to stew in the liquid until it breaks apart easily with a fork--no knives needed!
- Remove the lid and simmer the liquid until it thickened and reduced by about half, 20 to 30 minutes. Taste the sauce and season with salt and black pepper if necessary. Sprinkle with the remaining parsley and serve.
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