COVER OR UNCOVER BAKED CHICKEN RECIPES

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BAKED CHICKEN DRUMSTICKS. RECIPE - FOOD.COM



Baked Chicken Drumsticks. Recipe - Food.com image

Something i came up with one night. Pretty easy to make, not much work required. Only time in the oven. It is also towards Russian dishes. You can also bake a whole chicken with mayo and adjika sauce. The only thing is time in the oven will be 45 min for each side of the chicken.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 5-6 serving(s)

Number Of Ingredients 5

12 chicken drumsticks (usually there are between 10 to 16 legs in a packet)
1 pinch salt (to your taste)
1 pinch ground pepper (to your taste)
4 tablespoons hot sauce (Adjika sauce-russian gourmet hot sauce)
4 tablespoons mayonnaise (olive oil mayo)

Steps:

  • 1. Preheat the oven to 360 degrees.
  • 2. Wash off the drumsticks. Do not take off the skin!
  • 3. Put all the drumsticks in a large bowl & add salt and pepper.
  • 5. The bottle of Adjika is usually about 8.8 oz. I use about half of that small jar. Mix the adjika with mayo. Really depends on your taste. Make sure every drumstick is rubbed with the sauce.
  • 5. Take out a dish which can fit all the drumsticks on there and line it with foil (or you can just rub down the dish with butter or spray with pam, so no foil is needed really) Place the drumsticks.
  • 6. Bake for about 15-20 mins on one side and then flip them to bake for the same time on the over side.
  • 7. If more time needed to cook leave them in for a little more.

Nutrition Facts : Calories 330.6, FatContent 19.2, SaturatedFatContent 4.8, CholesterolContent 145, SodiumContent 558.3, CarbohydrateContent 3.4, FiberContent 0.2, SugarContent 0.9, ProteinContent 34

BAKED CHICKEN AND RICE CASSEROLE - EASY ONE DISH RECIPE



Baked Chicken and Rice Casserole - Easy One Dish Recipe image

In this Baked Chicken and Rice Casserole, tender chicken thighs and rice cook together in one dish in the oven. This easy meal is a family dinner favorite!

Provided by Kristine

Categories     Main Course

Total Time 95 minutes

Prep Time 15 minutes

Cook Time 80 minutes

Yield 4

Number Of Ingredients 11

3 ¼ cups low sodium chicken broth
2 teaspoons dried oregano
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 ½ cups long grain brown rice, such as brown basmati (rinsed (see notes for white rice instructions))
1 ½ pounds bone-in chicken thighs (skin removed)
2 teaspoons olive oil
¼ cup grated Parmesan cheese (optional)

Steps:

  • Preheat oven to 375° F.
  • Bring chicken broth to a boil on the stove, or heat in the microwave until hot.
  • Meanwhile, stir together the oregano, paprika, garlic powder, onion powder, salt and pepper in a small bowl.
  • Put the rinsed long-grain rice in a 9x13-inch baking dish. Add 1 ½ teaspoons of the seasoning mix. Pour the hot chicken broth over the rice and stir to combine.
  • Cover the dish tightly with foil. Bake for 30 minutes, covered.
  • Meanwhile, rub the chicken thighs with the 2 teaspoons olive oil (be sure to remove the skin from the chicken first). Sprinkle chicken with the remaining spice mixture and rub it into the chicken.
  • After the rice has baked for 30 minutes, carefully remove the dish from the oven. Being careful as the dish is very hot, place the chicken on top of the rice. Cover the dish tightly with the foil and, using potholders or oven mitts, return the covered dish to the oven. Continue baking for 40 minutes covered.
  • Uncover the dish and sprinkle on the Parmesan cheese. Bake for 10-15 minutes more, until the rice is tender and the chicken is cooked through to at least 165°F.
  • Let casserole rest at room temperature for 5 minutes and then serve.

Nutrition Facts : ServingSize 1 /4 recipe, Calories 655 kcal, CarbohydrateContent 58 g, ProteinContent 36 g, FatContent 31 g, SaturatedFatContent 9 g, CholesterolContent 147 mg, SodiumContent 561 mg, FiberContent 3 g, SugarContent 1 g

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