Baked Chicken?

Does anyone have a really yummy and unique recipe for baked chicken? I'd like it to be for a whole chicken and any different twists on the tradiontional recipe would be great!

Thanks so much everyone!

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  • 1 decade ago
    Favorite Answer

    Chicken in Raspberry Sauce

    6 boneless chicken breasts

    1/2 C. raspberry preserves (fruit type only)

    1/2 C. frozen pineapple juice concentrate (thawed)

    1/2 C. soy sauce

    2 T. rice wine vinegar

    1/2 t. chili powder

    1/2 t. curry powder

    1/2 t. garlic powder

    1/4 C. fresh raspberries mashed

    Garnish:

    1/4 C. fresh raspberries

    Combine preserves, pineapple juice concentrate, soy sauce, vinegar, spices and crushed raspberries.

    Add chicken to a baking dish. Pour the sauce over it. Bake covered for 35 - 40 minutes at 350°F.

    Remove from oven and transfer chicken to serving platter. Top with pan juices. Garnish with fresh berries.

    Chicken Ala Orange

    4 whole chicken boneless chicken breasts cut in half

    1/3 C. flour

    1 t. salt

    1/2 t. garlic powder

    1/2 t. paprika

    1/2 C. sliced almonds

    5 T. butter

    1 6 oz. can frozen concentrated orange juice

    1 C. water

    1 t. rosemary

    1/4 t. thyme

    2 T. cornstarch

    In a bowl, mix together the flour, salt, garlic powder and paprika. Coat the chicken with it. In a large frying pan, melt the butter and add the almonds. Cook until golden and remove from pan. Set aside.

    In the same pan, saute the chicken breasts until brown. Place chicken in a baking dish in a single layer. Pour out the dripping from the pan.

    Stir in the orange juice, water, rosemary and thyme. Heat to boiling and pour over the chicken. Cover and bake at 350° F. for 1 hour. Remove chicken to a serving dish. Sprinkle with the almonds. Heat the orange sauce to boiling. Add the cornstarch mixed with a little water and stir it in. Serve sauce separately.

    Serves 6 - 8.

    Mexican Chicken in a Bag

    4 oz. can chopped green chilies, drained

    7 oz. can tomato sauce

    1 T. Worcestershire sauce

    1 T. cider vinegar

    1 1/2 t. dried ground mustard

    1 t. cayenne pepper

    3 crushed garlic cloves

    1 T. ground cumin

    1/2 t. ground cloves

    4 pieces chicken, with skin on and bone in, about 2-1/2 to 3 lbs.

    Preheat oven to 350°F. In a mixing bowl, combine all ingredients except chicken. Mix well.

    Lay out 4 pieces of foil or parchment paper about double the size of each piece of chicken. Lay chicken on half of each foil piece, skin-side down, and paint with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap each piece of foil or parchment around chicken and fold edges to seal tightly.

    Place chicken pieces on a cookie sheet and bake for 55 minutes or up to 1-1/4 hours for large pieces. Chicken should be fully cooked when juices run clear and no pink remains.

    Place pouches on heated dinner plates and let guests open them at the table. Great with creamy pasta, colorful Spanish rice or just plain baked potatoes.

    Baked Pecan Chicken

    1 C. buttermilk

    1 egg, beaten

    1 C. all-purpose flour

    1 C. pecan meal

    1/2 C. grated parmesan cheese

    1 T. paprika

    1 T. salt

    Cayenne pepper to taste

    2 broiler-fryer chickens, cut into serving pieces

    3/4 C. butter

    3/4 C. pecan halves

    Preheat the oven to 350° F.

    Combine the buttermilk and egg in a shallow bowl. Combine the flour, pecan meal, parmesan cheese, paprika, salt and cayenne in another bowl. Dip the chicken pieces in the milk-egg mixture, then into the flour-pecan mixture.

    Heat the butter in a large baking dish. Place the chicken pieces in the dish, turning to coat evenly with the butter, ending with the skin side up. Sprinkle with the pecan halves.

    Bake until the chicken is well-browned, about 1 1/2 hours.

    Makes about 8 servings.

  • 1 decade ago

    This is what I like to do:

    Be sure to buy chicken with skin and bones. Pull the skin almost off the meat and prick the meat with a fork. Put some garlic powder, and crushed fresh herbs like basil or rosemary, a little salt and a pat of butter. Add a lemon or orange slice, maybe some sliced thin onion, and stretch the skin back over the meat and secure with toothpicks. Bake at 350 for about an hour. The fats in the skin and the skin acting as a sealer make the meat way juicy.

    The cool thing is that you can change this for whatever youre hungry for. I have stuffed the chicken with hot peppers and olive oil, orange slices and lemon pepper, fresh herbs, italian dressing. just whatever you think would taste good probably will. Try bbq sauce and fresh tomatoes. Whatever. You cant go wrong with this tecnique.Good luck!

  • 1 decade ago

    1 whole chicken,4-7 lbs,rinsed and dried and cleaned of giblets.

    Place the chicken an the work surface and slowly and carefully seperate the skin from the meat by working your way up the breast and the seperate meat from the skin on thighs and legs.

    In a seperate bowl mix one stick of softened buter with a little rosemary and lemon juice.Add some paprika and fresh ground pepper,a few cloves of fresh garlic too,if you like it.Gently work this mixture under the skin.Fill the cavity of the chicken with a whole lemon cut 4 peices a ,a quarted onion and more of the fresh herbs.Sprinkle the bird with more fresh lemon juice.Put in a preheated oven 400 degrees,covered with foil,tented and not touching the skin for 45 minutes.Take off the foil carefuly and baste the bird fo another 20 minutes,every 5 minutes.Add a little white wine if you have it,to the basting liquid for the last 10 minutes,sherry wine is good too.When the skin is browned to your liking,remove from the oven and let rest for 15 minutes.If you want to make a gravy,pour drippings into a pan,heat to heavy simmer add 1 1/2 tablespoons of flour that has been whisked until smooth with some of the hot liquid.Add more wine or broth to achieve the gravy consistancy you prefer,you can add milk or cream.Serve garnished with rosemary sprigs and lemon slices.A sprinling of fresh parseley is pretty and delicious.If you want,you can bake sliced white ptatoes next to the chicken,basting them as you baste the chicken.Enjoy....

  • 1 decade ago

    DRUNKEN CHICKEN

    pull the skin back (not off) start with a knife around the butt. Be care full not to tear the skin. Fingers are the safest way but you may need a knife in the center of the breast area. Anyway separate as much of the skin as you can. Put olive oil on the meat between the skin. Add your favorite spices. Any premade chicken rub will do. Just pull the skin back and sprinkle it on. Use your fingers to spread it into places it can't be sprinkled. Let it marinate. Open a can of beer. Drink or pour out about 1/3 of it. insert the can into the birds cavity. The weight of the beer will allow you to stand the bird up on the grill. close the lid on the grill. Try to avoid (peaking at the bird) this lets the steam out more and defeats the purpose. When the beer is gone the chicken is drunk, falls over, and is ready to eat. YUM

    i have never had one fall over but when the meat has pealed back about 1/2 inch on the leg its about done. Or use a meat thermometer

    Not too much olive oil this causes big flair ups.

    set the chicken on foil to reduce flair ups

    350 to 400 degree grill

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  • 1 decade ago

    Baked Chicken

    rub inside of chicken w/salt pepper garlic and a whole onion

    rub outside of bird w/paprika and granulated garlic and put abrown paper bag rubed with oil on the outside of the bird,

    bake at 350 degrees for 1hour 1/2 give or take 15 minutes

    rawwilde@yahoo.com

  • Anonymous
    1 decade ago

    well instead of the usual baked chicken i have this really good catalina bakes chicken recipe. it is usually best with a whole cut up chicken, that way u get a variety of pieces, although i lov it w/ thighs, anyways u mix one packet of onion soup mix, about 3/4 jar of apricot jam, and a bottle of catalina dressing...it is delicious!!! especially served over jasmine rice

  • Anonymous
    1 decade ago

    southindian stuffy

    marinate the chiken in vinegar or lemon seasoning,

    chilli ,turmeric overnight in fridge.. then jus befor 2 hour of baking add the curd ,n marinate then stuff the chicken with rice n stich the opening. then apply butter on top n bake it for abt 45 mins or untill done

    Source(s): catering student
  • 1 decade ago

    Stuff it with lots of garlic. That's what Sticky Rose does; it's a restaurant in LA, CA.

  • 1 decade ago

    You can always stick a beer can up its *** and bake it that way.

  • Anonymous
    1 decade ago

    a whole chicken and cook soup sorry i cant do enough cause that what my mom deos

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