Best Chicken Ever Recipes

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BEST BAKED CHICKEN EVER



Best Baked Chicken Ever image

A tasty baked chicken that smells and tastes as good as it looks.

Provided by Deborah Norris

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 16

Number Of Ingredients 11

cooking spray
⅓ cup honey
¼ cup brown sugar
¼ cup Dijon mustard
3 tablespoons balsamic vinegar
3 tablespoons water
1 tablespoon olive oil
1 teaspoon minced garlic
4 pounds chicken legs
1 teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
  • Whisk honey, brown sugar, Dijon mustard, balsamic vinegar, water, olive oil, and garlic together in a large bowl. Add chicken legs and toss to coat. Place chicken legs on the prepared baking sheet; season with salt and pepper.
  • Bake in the preheated oven until juices run clear, 30 to 35 minutes. Turn over and cook longer if needed.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 10.5 g, Cholesterol 69.9 mg, Fat 11.1 g, Protein 19.8 g, SaturatedFat 2.9 g, Sodium 282 mg, Sugar 9.6 g

BEST CHICKEN EVER



Best Chicken Ever image

Make this simple dish, with a sour cream/cornflake coated twist on the usual breaded chicken, then sit back an receive the compliments!

Provided by Mae Wagner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breasts
2 cups sour cream
2 cups crushed cornflakes cereal
1 teaspoon Italian-style seasoning
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
  • Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

Nutrition Facts : Calories 430.8 calories, Carbohydrate 11.6 g, Cholesterol 131.5 mg, Fat 30.5 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 18.1 g, Sodium 248.4 mg, Sugar 1.1 g

BEST ROASTED CHICKEN YOU'LL EVER HAVE!!



Best Roasted Chicken You'll Ever Have!! image

This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don't know the name of the chef, sorry. But whoever he is, this really is fantastic!

Provided by Penny Stettinius

Categories     Whole Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 3

1 (2 -3 lb) whole chickens
1/2-1 tablespoon kosher salt or 1/2-1 tablespoon sea salt
1/2-1 tablespoon pepper (Freshly ground is better)

Steps:

  • Preheat oven to 450.
  • Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
  • Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
  • Place in a roasting pan sprayed w/ a tiny amount of oil.
  • Roast uncovered in a 450 oven for one hour.
  • Let the chicken rest 15 minutes on a cutting board.
  • Slice chicken and serve with the pan juices.

Nutrition Facts : Calories 318.6, Fat 23.2, SaturatedFat 6.7, Cholesterol 106.9, Sodium 971.9, Carbohydrate 0.6, Fiber 0.2, Protein 25.2

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...



The Absolute Best Chicken Enchilada Recipe You'll Ever Try... image

I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.

Provided by Layla Noel

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) can enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups shredded chicken
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 ounce) can chopped green chilies
8 extra 10-inch flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce, chopped tomato, sour cream, and black olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
  • Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
  • Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

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