anyone have any good baked chicken recipes lying around?

[ncyjunkie]

not requring a whole chicken. something simple for a dinner party.

[tulip]

Greek Chicken and Potatoes

3-4 lbs bone-in chicken parts
6 russet potatoes, peeled and quartered (I don't peel mine)
6 large garlic cloves, halved
3/4 cup chicken broth
1/2 cup olive oil
2/3 cup fresh lemon juice
2 tsp dried oregano, crumbled

Preheat oven to 375 degrees. Arrange chicken, potatoes and garlic in a roasting pan. Season with salt and pepper. Pour broth over chicken. Whisk olive oil, lemon and oregano. Pour over chicken. Bake until chicken is baked through and golden brown and potatoes are tender, basting occasionally with pan juices -- about 1 hour, 15 minutes.

[SammysMom]

Apricot Chicken
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish

Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

Instead of the chicken tenderloins I used boneless, skinless chicken thighs. It came out very good I must admit even my husband liked it and he is not too keen on apricots. Oh when I added the chicken stock the first time making this it was too watery so the next time I only used 1 1/3 C of chicken stock/broth. Good luck

[ncyjunkie]

thanks!

[mermaiddelsol]

nycjunkie...here's anita baker's chicken recipe that i saw on martha stewart today...you might want to try it!!

Anita Baker's Smothered Chicken

SERVES 4 TO 6

2 tablespoons olive oil

5 tablespoons unsalted butter

One (6-pound) chicken, preferably organic, cut into 8 pieces, rinsed and patted dry

Coarse salt and cracked black pepper

2 tablespoons all-purpose flour

1 small onion, minced

1 to 2 cups homemade or low-sodium store-bought chicken broth

1 tablespoon freshly chopped parsley

1. Heat olive oil and 1 tablespoon butter in a large heavy skillet set over medium heat. Season chicken with salt and pepper, rubbing it into the skin. Add chicken, skin-side down; cook, turning once, until well browned. Remove, and set aside.

2. Melt remaining 4 tablespoons butter in the same skillet. Sprinkle in flour, and cook, whisking constantly, until golden brown. Add onion, and cook until softened, about 2 minutes. Whisk in chicken broth; bring to a boil. Return chicken to skillet. Cook, partially covered, until chicken is cooked through and sauce has thickened. Transfer to a serving platter; garnish with parsley. Serve immediately.

Note: This recipe courtesy of Anita Baker

[pacific breeze]

The Greek chicken one is good. I usually add carrots for colour, and sometimes fennel OR celery.

Here's a dead easy recipe.

Dijon Garlic Baked Chicken

Skin 4-6 chicken breasts, boneless or otherwise. Mix a good dollop of French Dijon mustard (2-3 tbsps., use the good stuff), a tbsp of good-quality olive oil, freshly ground black pepper, 3-4 cloves finely minced garlic and some fresh rosemary sprigs. Use dried rosemary if you cannot get fresh.

Place breasts in a shallow dish and pour 2/3 of the mixture over the chicken, coating all equally. Reserve 1/3 of mixture. Bake chicken covered at 350 degrees for about 40 minutes. Uncover and bake for another 15 minutes or until browned, spooning reserve liquid onto chicken if it gets too dry.

Serve on platter garnished with rosemary sprigs with rice or new potatoes.

[SVZ]

^ my mom makes that, weird.

[pacific breeze]

^^ It's easy and tasty. Your mom obviously has good taste, too!

[Fonzarelli23]

Here's a really good baked chicken recipe I make. All you need is chicken breasts, cream cheese, pesto, and red pepper.

First I season the chicken, then pound very flat. Then I make a mixture with the cream cheese, pesto sauce, and finely chopped red peppers. (I don't really measure, just eyeball but the majority should be cream cheese with a slightly less amount of pesto and then quite a few red peppers. I then spread this mixture over the chicken and roll the chicken up and secure with toothpick. I then bake until chicken is cooked through. So good!!!

[Glasgow53]

When I want chicken that tastes like fried chicken but isn't, I do this:
Take chicken parts, any parts you like (I take the skin off, again, up to you). Dip the parts in milk, then roll them in Bisquick (sounds gross, but it's not) Then bake in the oven in a pan with a little oil on the bottom, so they don't stick. Turn them over half way through cooking. They come out like fried chicken, but not as greasy. Sometimes I add different spices or hot sauce to the milk or Bisquick to vary the flavor. Nice comfort food.

[UndercoverGator]

Has anyone ever used Magyar brand Hungarian Chicken Rub? It's the best! I love to take it and sprinkle it heavily over either a whole chicken or a few breasts in a pan with a little lemon juice. Makes the tastiest baked chicken just like you find in Germany and parts east.

[SammysMom]

Originally Posted by Glasgow53

When I want chicken that tastes like fried chicken but isn't, I do this:
Take chicken parts, any parts you like (I take the skin off, again, up to you). Dip the parts in milk, then roll them in Bisquick (sounds gross, but it's not) Then bake in the oven in a pan with a little oil on the bottom, so they don't stick. Turn them over half way through cooking. They come out like fried chicken, but not as greasy. Sometimes I add different spices or hot sauce to the milk or Bisquick to vary the flavor. Nice comfort food.

Im going to try this tonight as my son requested chicken and twice-baked potatoes for dinner. I make a good apricot chicken but I figure Ill change it up. Thanks

[Glasgow53]

I use the light Bisquick. You can use whichever you want. Hope it turns out for you.

[SammysMom]

Originally Posted by Glasgow53

I use the light Bisquick. You can use whichever you want. Hope it turns out for you.

Do you use boneless or with bones left in? I ran up to the store to get my chicken and they were out of boneless chicken thighs.
I went ahead and got the thighs with the bone-in. Ill just have to cook it a little longer.

[Glasgow53]

You can use boneless or bone-in. Whatever you want.