Urgent! Baked chicken question...

Discussion in 'All Other Discussions' started by rbell, Nov 10, 2009.

  1. rbell

    rbell
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    ...I've had to "call an audible" for a Veteran's Day lunch tomorrow. I've had to change the menu.

    When it comes to baked chicken: Have any of you done the simple "rub with olive oil, salt & pepper to taste, and bake" recipe? How is it?
     
  2. Gwen

    Gwen
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    Are you talking about a whole chicken? If so, that's how I do it. I add a little rosemary, and bake it for about 2 to 3 hours. It's really good!
     
  3. rbell

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    Actually, it will be bone-in, skin-on whole chicken breasts...but yeah, that's the general idea.
     
  4. SaggyWoman

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    Rub it oil, pour spices on it, and bake for a few hours. I would cover it to keep juices in.
     
  5. kyredneck

    kyredneck
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    Yes, and it's fine; I prefer to do half butter (real) w/ olive oil because it seems to make a better 'crispy' skin, which I think is desirable in a baked chicken. Also I use a meat thermometer, baste intermittently, and about the last 10 minutes will increase oven temp to 500F to get that crisp skin.

    Good luck.
     
  6. donnA

    donnA
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    Sounds fine, but I would add rosemary and garlic powder.
     
  7. SaggyWoman

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    You might even put Italian Dressing on it, and some rice and water. Yum. Broccoli too.
     
  8. rbell

    rbell
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    It turned out great. Our youth cooked for our vets, served them, and presented a program. About 40 youth participated, and 70+ veterans (active AND retired) plus their spouses came. Every decade of service since the 1930's was represented.

    Here's the recipe I used (adjusted for a much larger amount):
    Ingredients

    • 1 cup sour cream
    • 2 tablespoons Dijon mustard
    • 2 cloves garlic, minced
    • 1/2 teaspoon black pepper
    • 4 skinless, boneless chicken breast halves
    • 1 cup crushed cornflakes cereal
    • 1 (1 ounce) package dry onion soup mix
    • 3 tablespoons butter, melted
    Directions

    1. Preheat an oven to 400 degrees F (200 degrees C). Butter a baking dish. Whisk the sour cream, Dijon mustard, garlic, and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes. Combine the cornflakes and onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.
    2. Bake in the preheated oven until the chicken is golden brown, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
    Very delicious. I decided to do something with a bit more pizazz--thought it would compliment our hash brown casserole & green beans better.
     
  9. SaggyWoman

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    Way cool. I am glad.
     

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