Looking for a good recipe for baking chicken?

here is one i got from foodnetwork it is Herb-Stuffed Roasted Chicken with Reduced Pan Gravy, and Herbed Rice Pilaf with Peas











1 (4 to 4 1/2-pound) chicken, giblets removed, and rinsed and patted dry


4 teaspoons butter, cut into 4 thin pieces, plus 1 tablespoon butter, softened


Leaves from 2 sprigs fresh tarragon


Salt and ground black pepper


1 yellow onion, peeled and cut into 8 wedges


2 sprigs fresh thyme


2 sprigs fresh parsley


2 sprigs fresh tarragon


1 cup chicken stock


1/4 cup dry white wine


2 tablespoons cornstarch


Herbed Rice Pilaf with Peas, recipe follows





Preheat the oven to 425 degrees F.


Place the chicken in a small roasting pan. Slip your fingers between the skin and breast to make a pocket and insert the 4 slivers of butter and tarragon leaves. Pull the skin back in place. Rub both sides of the bird lightly with the softened butter. Season both sides and inside the cavity with salt and pepper. Arrange the onions and remaining herbs inside the cavity and tie the legs together with kitchen twine.





Roast for 20 minutes breast-side down. Turn the bird and roast for 20 minutes breast side-up. Lower the temperature to 375 degrees F, turn the bird breast-side down, and roast until golden brown, the juices run clear and an internal thermometer inserted into the thickest part of the thigh registers 170 degrees F., about 30 to 45 minutes more. Remove from the oven and transfer to a platter to rest for 15 minutes. Tent to keep warm.





Spoon off the fat from the pan juices, and place the roasting pan on 2 stovetop burners over medium heat. Add the chicken stock and bring to a boil, stirring to deglaze the pan, and scrape up any brown bits from the bottom of the pan. Simmer until reduced to about 3/4 cup, about 3 minutes.





Make a slurry using the white wine and cornstarch. Whisk the slurry into the hot sauce and bring to a boil to thicken. Remove from the heat and season, to taste, with salt and pepper. Transfer to a gravy boat or decorative bowl.





Carve the chicken and serve with the Herbed Rice Pilaf with Peas, and pan gravy.








Herbed Rice Pilaf with Peas:


3 tablespoons unsalted butter


1/3 cup chopped yellow onions


1 teaspoon minced garlic


1 1/2 cups basmati rice


3/4 teaspoon salt


1/4 teaspoon ground black pepper


3 cups chicken stock


1 cup frozen peas


2 tablespoons finely chopped fresh parsley


1 tablespoon finely chopped fresh mint





Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the rice, salt, and pepper, and cook, stirring, until the rice is glassy, about 2 minutes. Add the stock and bring to a boil. Reduce the heat to low, cover, and cook until almost all the liquid is absorbed, about 10 minutes. Add the peas without stirring. Cover and continue to cook until the liquid is absorbed, about 4 minutes. Remove from the heat and let sit covered without stirring for 15 minutes.


Fluff with a fork. Add the parsley and mint and stir to combine. Adjust seasoning to taste and serve.





Yield: 4 to 6 servingsLooking for a good recipe for baking chicken?
cover it with italian dressing, so good!Looking for a good recipe for baking chicken?
i'm eating it now - the ';showtime'; rotisserie basted in a ton of butter - - u know - ';set it and forget it'; ? Yummy!!!
This is my Husband's favorite dinner.





Oven Fried Chicken





Marinate the chicken overnight in milk. Coat each piece with a mixture of bread crumbs, parmesean cheese and parsley flakes.





Bake at 375 for about 40 minutes. Very easy and very juicy.
Go to Culinary Chef at http://www.culinarychef.com for recipes.
use your favourite chicken parts (breast is lower in fat %26amp; calories, but thighs and drumsticks are moister), remove the skin (this is where most of the fat is), place into a pyrex baking dish, and cover with your choice of spaghetti sauce, lemon juice, mojito sauce, teriyaki sauce, italian dressing, or other sauce, cover with foil, place into oven at 375 to 400 degrees for 50 minutes, when timer sounds remove foil and put back in for 10 to 20 minutes until browned on top....poke a meaty spot with a fork to make sure juices run clear when they do, chicken is done and safe to eat (DO NOT EAT CHICKEN IF NOT COOKED WELL DONE!!!)
I'm assuming you are preparing chicken parts, because if you were cooking a whole chicken, it would be roasting. So, just preheat the oven to 350, sprinkle the parts with salt, pepper, and garlic powder, and bake for about 45 minutes. they will be crispy and delicious
Nope, I sure ain't.
get a box of dried stuffing mix and whatever cut of chicken you are going to use (I use breast meat for this) and roll your chicken in flour, dip in egg then coat in the stuffing mix. Drizzle a little olive oil over the chicken and cook in the oven for around 20 minutes or so.
Just bake it much like you would a turkey.......season the skin rub some butter on it and bake it at 400 for two hours..omg, put an inch or so of water in the bottom of the roaster so you have the drippings for gravy.





What is also incredible is the Frugal Gourmet's garlic stuffed roasted chicken........all you do is stuff the cavity with 40 cloves of garlic then roast the chicken with salt and pepper sprinkled on top. The garlic gets very soft and after roasting is spread on warm bread......you would be amazed at how mellow the flavor of the straight garlic is on the bread.
I USE SHAKE AND BAKE IT COMES OUT PERFECT EVERY TIME








SOMETIMES I PUT A PACKET OF SAZON SEASONING WITH ANNATO IN WITH THE SHAKE BAKE








YOULL LOVE IT





AND YOU CAN MAKE A FEW EXTRA DOLLARS JUST CLICK THE LINK BELOW
for a whole chicken:


Remove any giblets or the bag of giblets from the chicken cavity. Rinse chicken in cool water, pat dry with a paper towel. In a bowl, mix 1 cup mayonnaise with 1 tbsp. each dried rosemary, powdered sage and thyme. Rub mixture over entire chicken. Prick a lemon with a fork and place it inside cavity. Bake chicken at 350 degrees for 1 1/2-2 1/2 hrs depending on how large the chicken is.





For chicken cut into pieces:


Rinse chicken and pat dry with a paper towel. Use the same mayonaise mixture amounts and rub onto chicken pieces. place on baking sheet and bake at 350 degrees for 45-50 minutes or until golden brown.
Here's what I do:





Clean out the ickies from the inside of a whole chicken, and rinse with water and dry. Place in a baking dish. Slice 1-2 lemons and place in the cavity of the chicken (peel on is fine, you aren't going to eat them, it's just for moisture). Loosen the skin on the breast, and place softened butter between the skin and the meat. Rub the outside of the skin with olive oil, season as you like (I use lemon pepper), and bake at 375 until drumsticks are loose in their sockets and juices run clear, being sure to baste every 30 minutes or so. Very simple, and tastes wonderful.
No, I just got to KFC.





Everybody needs a little KFC.
whole chicken cut up


garlic


potatoes


onions


peas


put in baking dish with olive oil, alittle chicken stock, salt, pepper %26amp; oregano. cover with foil cook on 400 for about 45 mins take off foil and cook another 20 mins delicious! ( you can omit the peas and add a veggie of your choice. Enjoy
LEMON BAKED CHIKEN





Ingredients:


4 chicken legs


4 chicken breasts


1 teaspoon garlic salt


2 teaspoons paprika


1/2 teaspoon oregano


1/2 teaspoon grated lemon peel


1/3 cup lemon juice


1/2 cup water











Directions:


Preheat oven to 400 degrees F. Rub garlic salt into chicken. Sprinkle with paprika and oregano. Place skin side down in a baking dish.








Top with lemon peel and pour lemon juice and water over top. Bake uncovered for 40 minutes. Turn skin side up and bake another 20 minutes, basting once or twice. Makes 4 servings.
My mother used to make a baked chicken when I was younger. All you have to do is get chicken breasts and crack an egg over a bowl. Then fill a plate with bread crumbs (the ones bought in packages) then roll the chicken in the egg and then cover it thoroughly with the bread crumbs, then put it over the stove in very little oil so its not unhealthy. Just make it so that all the egg sets into the crumbs and sticks to the chicken. Then put it in the oven (375) for 30 minutes in the oven. This is the basic baked chicken, but it may be a different recipe than what you have. Sometimes I smother the chicken with a light layer of ketchup, barbeque sauce or french onion soup mix to give it flavor.





Hope this helps!!!





Love always,


Tiffany





p.s. If you try it, let me know how it works for you!!