CHICKEN RUB BAKED RECIPES
THE SIMPLEST CRISPY SKIN BAKED CHICKEN LEGS DRUMSTICKS
easy oven baked chicken drumsticks that are moist and full of flavor and crispy skin!
Provided by Nellie
Categories Main Course
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400F. Grease a cookie sheet or baking tray with oil and set aside.
- Pat dry the chicken pieces with a paper towel and rub the spice mix onto the chicken pieces. Arrange the chicken on the prepped tray.
- Drizzle the oil mix on the spice coated chicken (on both the sides).
- Bake at 400F for 30-35 minutes or until cooked through and there is no pink inside (180 degrees). Turn once halfway (after about 15 minutes).
- Broil for couple of minutes on each side until the skin browns and crisps up.
- Serve. Refrigerate leftovers.
Nutrition Facts : Calories 165 kcal, CarbohydrateContent 1 g, ProteinContent 13 g, FatContent 12 g, SaturatedFatContent 3 g, CholesterolContent 70 mg, SodiumContent 176 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
BAKED CHICKEN BREAST RECIPE - HOW TO BAKE CHICKEN BREAST
Our oven-baked chicken breast recipe is so easy and delicious. Here's how to bake chicken perfectly, with helpful instructions, including the best temperature to cook it, how to make it more flavorful, and other important tips.
Provided by Lauren Miyashiro
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375º. In a small bowl, combine brown sugar, garlic powder, paprika, salt, and pepper. Drizzle oil all over chicken and generously coat with seasoning mixture, shaking off excess. Scatter lemon slices in baking dish then place chicken on top.
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THE SIMPLEST CRISPY SKIN BAKED CHICKEN LEGS DRUMSTICKS
easy oven baked chicken drumsticks that are moist and full of flavor and crispy skin!
From nelliebellie.com
Reviews 4.6
Total Time 45 minutes
Category Main Course
Cuisine American
Calories 165 kcal per serving
From nelliebellie.com
Reviews 4.6
Total Time 45 minutes
Category Main Course
Cuisine American
Calories 165 kcal per serving
- Serve. Refrigerate leftovers.
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PERFECT ROAST CHICKEN RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 374 calories per serving
- Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 240°C/475°F/gas 9.
- Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
- Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
- Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
- Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
- If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
- Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
- When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
- To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
- Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
- You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
- When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
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