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 Pub date
2008-01-17

Recipes for Simplest Baked Chicken

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Few Simplest Recipes are easy for you to cook. Try it.

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Baked Chicken and Gravy
cut-up fryer, remove skin from breasts and thighs
1 can cream of mushroom soup
1 can cream of chicken soup
Place chicken in oblong baking dish.


Mix soups pour over chicken.Bake at 350 degrees for 1 to 1-1/2 hours uncovered until chicken is tender.
Top with sauted mushrooms if you want .

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The EASIEST way is to make a whole chicken

Rinse, remove packet of giblets inside, pat dry with a paper towel.
Place chicken breast side up on a baking rack that is inside a baking pan to catch the drips
rub with salt, sprinkle with available seasonings such as rosemary, marjoram, or thyme, or mixture of them. Or sprinkle on a few shakes of dried Italian seasoning spice.
Bake it uncovered in the oven at 350 to 375, for 1-2 hours depending on how big the chicken is. (for a 4 lb chicken, about 1 and a half hour).
For the starch, put some baby red potatoes in the roasting pan and they will cook along with the chicken.
While chicken is cooking, toss the salad or decorate for the dinner, put on music or whatever.

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The simplest baked chicken I know. And sometimes letting the natural flavor be the dominent one is best.

Basic Baked Chicken Recipe:
1 chicken, whole, 2.5 to 5 lbs.
Salt and black pepper or Knox's All Natural dry rubs
Olive Oil

Preheat oven to 350 degrees F.

Season the inside of the chicken by rubbing with salt and black pepper. Rub the outside with olive oil and rub salt and pepper into the outside of chicken as well. The better quality salt and pepper the better flavor, as with any ingredients. You may also use herbs and spices at your discretion. Thyme and rosemary compliment chicken nicely. You would apply them the same as you would the salt and pepper or any dry rub.
Place a whole chicken in a roasting pan.
Cook the chicken for 1 to 1 1/2 hours or until the internal temperature reaches 180 for thighs (taking the reading in the thickest part). If you do not have a meat thermometer you can test for doneness by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done. This should be done later in the process so the juices do not run out of your chicken while it still has a lot of time to cook.
You will want the chicken to rest for about 10 minutes before carving to let the juices and heat redistribute.

 

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Easy Roast Chicken

Preheat oven to 350. Remove excess fat from rear of chicken. Rinse chicken under cold water and pat dry with paper towels inside and out. Rub all over, both the outside and inside of chicken with one piece of garlic and leave the garlic inside the cavity. Sprinkle chicken outside with salt and pepper (use about 1/2 teaspoon of salt and 1/8 teaspoon of pepper). Place chicken breast side down in a shallow roasting pan (like the broiler pan). Toss it in the oven and roast till leg joint moves easily about 25 minutes per pound of raw chicken (so if it's a 3 pound fryer, about 70 minutes -- larger birds, 5-8 pounds, cook 18-20 minutes per pound.) In the last 20 minutes turn bird over and allow the breast side to brown. Makes for good eating!

Suggest you invest in an instant read digital thermometer and make sure cooked chicken is 165 and rising to170 degrees so you don't under cook it.


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