Showing posts with label Baked Chicken. Show all posts
Showing posts with label Baked Chicken. Show all posts

Sunday, June 7, 2020

Southern-Style Baked Chicken

A whole cut up chicken, or bone-in leg quarters, cut up, baked with simple seasonings and the trinity.
A whole cut up chicken, or bone-in leg quarters, cut up, baked with simple seasonings and the trinity. Pass under the broiler to brown further, as above.

Southern-Style Baked Chicken


I love a good baked chicken and though I have a few different recipes that I've used over the years, this is one of my favorite ways to make it.

We often find whole chickens, as well as family-sized packages of thighs and legs, or large block frozen bags of leg quarters on sale around here, so that's what I usually use for this dish. You can certainly use breasts, and even wings, though you'll need to adjust times accordingly, depending on size, so as not to overcook, especially with the boneless breasts.

Baked chicken is certainly not unique to the South, of course, but there is a certain way that we prepare it that makes it a little more unique to our region - just chicken, simply seasoned and baked with a scattering of the trinity, the way we love it in the South.

Monday, April 10, 2017

Old School Baked Chicken and Rice

Bone-in, skin-on, chicken thighs and legs, or a whole chicken, cut up, seasoned and baked with cream soup and rice for a flavorful, tender baked chicken.
Bone-in, skin-on, chicken thighs and legs, or a whole chicken, cut up, seasoned and baked with cream soup and rice for a flavorful, tender baked chicken.

Old School Baked Chicken and Rice

With the usual errands and chores of life, it can sure make for busy days and I'm happy to turn to the old school dishes like this chicken and rice when days are super active. It's simple - throw it all together and throw it in the oven. This truly is old school y'all, as it's been around as long as I have, but it's delicious too!

Sometimes called "no-peek" chicken, I like to uncover it toward the end of cooking to brown the top of the otherwise pale chicken.

Tuesday, December 10, 2013

Cast Iron Skillet Roasted Cut Up Chicken

A whole chicken, cut up, seared and roasted in a cast iron skillet with tarragon, thyme and fresh rosemary and lemon slices.
A whole chicken, cut up, seared and roasted in a cast iron skillet with tarragon, thyme and fresh rosemary and lemon slices.

Cast Iron Skillet Roasted Cut Up Chicken


Chicken is so economical, and we eat a lot of it in this house.

I often buy the big family packs of chicken pieces and split them up, or whole chickens when they go on sale for 99 cents a pound and under, cut them up and freeze them. Leg quarters, drumsticks, wings, whatever is on sale, I know I'll find a use for it. Sometimes we'll make a meal out of wings!

Wednesday, November 6, 2013

Brown Sugar Chicken with Bacon

Brown Sugar Chicken with Bacon - my take on the popular three ingredient chicken, made with boneless, skinless chicken breasts, dredged in a seasoned brown sugar and wrapped in bacon.
Brown Sugar Chicken with Bacon - my take on the popular three ingredient chicken, made with boneless, skinless chicken breasts, dredged in a seasoned brown sugar and wrapped in bacon.

Brown Sugar Chicken with Bacon


I know that by now you've probably seen the three ingredient chicken recipe floating around Pinterest and Facebook. It uses chicken, a packet of dry Italian dressing and seasoning mix with brown sugar. It's quite a tasty recipe as it stands, very easy and everybody seems to really enjoy it.

Sunday, May 15, 2011

Baked Chicken with Creamy Almond Sauce

A whole cut up chicken, baked in a creamy sauce, with caramelized onion, mushrooms and almonds.
A whole cut up chicken, baked in a creamy sauce, with caramelized onion, mushrooms and almonds.

Baked Chicken with Creamy Almond Sauce


This is one of those great chicken bakes that has been around forever and is a southern favorite. Yes folks, it uses canned cream of mushroom and cream of chicken soups, though if you are opposed, you can certainly make your own homemade sauces. Lower sodium soups are also fine to use, but do remember that chicken tends to be bland without salt so you'll want to use your usual replacements to enhance the flavor.

Monday, September 20, 2010

Oven Baked Louisiana Hot Wings

Oven baked hot wings made with a buttery Louisiana hot sauce and garnished with sliced green onion and chopped jalapenos.
Oven baked hot wings made with a buttery Louisiana hot sauce and garnished with sliced green onion and chopped jalapenos.

Oven Baked Louisiana Hot Wings


This hot wing recipe came about when I happened to have a couple pounds of wings to use but wanted to do something different.

I remembered back around St. Patrick's Day flipping through my copy of Food Network Magazine and seeing a St. Patrick's Day wing recipe. I know ... Wings? St. Patrick's Day?

Not exactly associated with one another in my opinion, but in my opinion, wings are great anytime, and though their wings were done with a green hot sauce for the upcoming holiday, I thought why can't I do a hot wing in the oven with regular ole Louisiana hot sauce? This was the result!

Thursday, July 29, 2010

Bottom of the Jar Gooey Baked Chicken

Baked chicken gets a jazzy sauce from those bottom of the jar jams, jellies and preserves lurking in the back of your fridge.
Baked chicken gets a jazzy sauce from those bottom of the jar jams, jellies and preserves lurking in the back of your fridge.

Bottom of the Jar Gooey Baked Chicken


Ever had a jar of preserves or jam that seems to just keep getting shoved aside in the fridge and ignored? Use it up to create a nice sauce to jazz up some plain ole chicken! Rachael Ray is the one who introduced me to the "bottom of the jar" theory, and I use it often since it's a great way to create a super-easy sauce, and add a punch of flavor to an otherwise plain baked or grilled chicken, and other meats.

Saturday, January 16, 2010

Spicy Oven Baked Barbecued Chicken Wings

A tasty oven barbecue chicken wing, seasoned generously with both Cavender's Greek seasoning and Cajun seasoning, then finished with your favorite barbecue sauce.
A tasty oven barbecue chicken wing, seasoned generously with both Cavender's Greek seasoning and Cajun seasoning, then finished with your favorite barbecue sauce.

Spicy Oven Baked Barbecued Chicken Wings


These oven barbecued wings are a great addition to the wing collection I am building up here. Have a mentioned before how much I love wings? Of course I have!

Thursday, March 5, 2009

No Peek Bacony Chicken and Rice Bake

Chicken, slow baked over rice and bacon, in a flavorful cream sauce.

No Peek Bacony Chicken and Rice Bake


This chicken and rice dish is one of my personal favorites and a site favorite and it is awesome! Now I know that we've all had the usual condensed soup with rice and chicken bake, but this one is just a bit different. It's loaded with flavor from the bacon and seasonings ...

I'm tellin' ya the rice is just over the top! You really gotta try it.


Friday, February 13, 2009

Sticky Sweet and Spicy Asian Style Oven Baked Wings

Chicken Wings with a Hoisin Honey Chili Sauce Marinade
Chicken Wings with a Hoisin Honey Chili Sauce Marinade

Sticky Sweet and Spicy Asian Style Oven Baked Wings


This wing marinade made with honey, hoisin and chili sauce and a touch of citrus, produces a sticky sweet chicken wing with just a tad bit of spicy heat and I guarantee you'll be lickin' your fingers on this one!

Give it a try and tell me how much you love 'em y'all.

I highly recommend using a Non-Stick Aluminum Foil when preparing wings in the oven.

Thursday, February 5, 2009

Baked Chicken with Honey Orange and Garlic Ginger Glaze

Whole cut up chicken marinated and baked in a honey, orange and soy garlic ginger sauce.
Whole cut up chicken marinated and baked in a honey, orange and soy garlic ginger sauce.

Baked Chicken with Honey Orange, Garlic and Ginger Glaze


This chicken offers a fantastic contrast between the tang of the hot sauce with the sweet orange and honey against the traditional flavors of soy and ginger in this dish and is a pleasant surprise from more typical honey and soy combination for chicken.

Frequent basting produces a pretty glazed surface and pulls double duty as a very tasty side sauce as well. Just delicious and The Cajun absolutely loves it. The best part?

It's super easy to put together.

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