TASTE OF HOME BAKED CHICKEN RECIPES
BAKED CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
A tangy form-scratch sauce makes this tender chicken extra flavorful. My mom is an excellent cook who has fixed delicious dishes like this one for years. If you're in a hurry, just prepare it ahead and pop it in the oven when you get home.
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. In a large saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool., Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.
Nutrition Facts : Calories 465 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 131mg cholesterol, SodiumContent 682mg sodium, CarbohydrateContent 23g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 43g protein.
SIMPLE BAKED CHICKEN RECIPE: HOW TO MAKE IT
I was surprised when my sister-in-law told me she used just three simple ingredients to bake this tender, flavorful chicken. The pretty, crispy coating seals in the juices to keep the chicken moist and delicious. —Susan Adair, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 5 minutes
Cook Time 60 minutes
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place chicken in a large resealable plastic bag or shallow glass container; add salad dressing. Seal or cover and turn to coat. Refrigerate for at least 1 hour. Drain and discard marinade. , Coat chicken with cornflakes; place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until juices run clear.
Nutrition Facts : Calories 718 calories, FatContent 37g fat (9g saturated fat), CholesterolContent 183mg cholesterol, SodiumContent 885mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 59g protein.
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This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.—Cindy Kufeldt, Orlando, Florida
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- In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.
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BAKED CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
A tangy form-scratch sauce makes this tender chicken extra flavorful. My mom is an excellent cook who has fixed delicious dishes like this one for years. If you're in a hurry, just prepare it ahead and pop it in the oven when you get home.
From tasteofhome.com
Reviews 3.3
Total Time 01 hours 05 minutes
Category Dinner
Calories 465 calories per serving
From tasteofhome.com
Reviews 3.3
Total Time 01 hours 05 minutes
Category Dinner
Calories 465 calories per serving
- Place chicken in a greased 13-in. x 9-in. baking dish. In a large saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool., Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.
See details
SIMPLE BAKED CHICKEN RECIPE: HOW TO MAKE IT
I was surprised when my sister-in-law told me she used just three simple ingredients to bake this tender, flavorful chicken. The pretty, crispy coating seals in the juices to keep the chicken moist and delicious.
—Susan Adair, Somerset, Kentucky
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 05 minutes
Category Dinner
Calories 718 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 05 minutes
Category Dinner
Calories 718 calories per serving
- Place chicken in a large resealable plastic bag or shallow glass container; add salad dressing. Seal or cover and turn to coat. Refrigerate for at least 1 hour. Drain and discard marinade. , Coat chicken with cornflakes; place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until juices run clear.
See details
BAKED CHICKEN BREAST RECIPE: HOW TO MAKE IT - TASTE OF HOME
Give Joy Beck's Salt Substiture (above) a try on this quick-to-fix chicken dish from our Test Kitchen. It's sure to put a feather in your cap at dinnertime!
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories per serving
- Loosen chicken skin; rub salt substitute under skin and over skin if desired. Place skin side up in an ungreased 15x10x1-in. baking pan. Brush with oil. Bake, uncovered, at 325° for 40-50 minutes or until juices run clear.
See details
MARINATED BAKED CHICKEN RECIPE: HOW TO MAKE IT
This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.—Cindy Kufeldt, Orlando, Florida
From stage.tasteofhome.com
Total Time 55 minutes
Category Dinner
Calories per serving
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Total Time 55 minutes
Category Dinner
Calories per serving
- In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.
See details
BAKED CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
A tangy form-scratch sauce makes this tender chicken extra flavorful. My mom is an excellent cook who has fixed delicious dishes like this one for years. If you're in a hurry, just prepare it ahead and pop it in the oven when you get home.
From tasteofhome.com
Reviews 3.3
Total Time 01 hours 05 minutes
Category Dinner
Calories 465 calories per serving
From tasteofhome.com
Reviews 3.3
Total Time 01 hours 05 minutes
Category Dinner
Calories 465 calories per serving
- Place chicken in a greased 13-in. x 9-in. baking dish. In a large saucepan, whisk flour and water until smooth. Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool., Stir in the remaining ingredients. Pour over chicken. Cover and refrigerate for 2-4 hours. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until chicken juices run clear.
See details
SIMPLE BAKED CHICKEN RECIPE: HOW TO MAKE IT
I was surprised when my sister-in-law told me she used just three simple ingredients to bake this tender, flavorful chicken. The pretty, crispy coating seals in the juices to keep the chicken moist and delicious.
—Susan Adair, Somerset, Kentucky
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 05 minutes
Category Dinner
Calories 718 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 05 minutes
Category Dinner
Calories 718 calories per serving
- Place chicken in a large resealable plastic bag or shallow glass container; add salad dressing. Seal or cover and turn to coat. Refrigerate for at least 1 hour. Drain and discard marinade. , Coat chicken with cornflakes; place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until juices run clear.
See details
BAKED CHICKEN BREAST RECIPE: HOW TO MAKE IT - TASTE OF HOME
Give Joy Beck's Salt Substiture (above) a try on this quick-to-fix chicken dish from our Test Kitchen. It's sure to put a feather in your cap at dinnertime!
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories per serving
- Loosen chicken skin; rub salt substitute under skin and over skin if desired. Place skin side up in an ungreased 15x10x1-in. baking pan. Brush with oil. Bake, uncovered, at 325° for 40-50 minutes or until juices run clear.
See details
MARINATED BAKED CHICKEN RECIPE: HOW TO MAKE IT
This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.—Cindy Kufeldt, Orlando, Florida
From stage.tasteofhome.com
Total Time 55 minutes
Category Dinner
Calories per serving
From stage.tasteofhome.com
Total Time 55 minutes
Category Dinner
Calories per serving
- In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.
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