Easiest Oven Baked Chicken Recipes

BEST OVEN BAKED CHICKEN

Steps:

• Stir water, ketchup, onion, soy sauce, Worcestershire sauce, olive oil, honey, flour, garlic powder, black pepper, and poultry seasoning together in an oven-safe Dutch oven. Simmer over medium heat, stirring occasionally, until flavors blend, 5 minutes. Cool for 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in Dutch oven and turn to coat in ketchup mixture. Spoon 1/4 the mixture and onions into the chicken cavity. Place chicken breast side down into Dutch oven; cover with an oven-proof lid.
• Bake chicken in the preheated oven, basting once, for 45 minutes. Uncover the Dutch oven and increase heat to 400 degrees F (200 degrees C).
• Turn chicken breast side up and bake until chicken has browned, about 15 more minutes. Let chicken stand for about 10 minutes before serving.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

EASIEST OVEN BAKED CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Dip the skinless chicken pieces in the melted butter/margarine. Coat with the crushed salted cracker crumbs. Place on a cookie sheet lined with tin foil and bake in the preheated oven for 1 hour.

OVEN-BAKED, BEST EVER, JUICIEST CHICKEN

Steps:

• Mix 10 cups water, sugar and salt in a large roasting pan or stock pot.
• Place chicken skin side down in the water mixture (add more water if necessary to cover chicken.).
• Cover and refrigerate overnight.
• Preheat oven to 300 degrees.
• Drain chicken and pat dry.
• Place chicken halves skin side down in a single layer on heavy large baking sheet with rim, that has been lined with aluminum foil, preferably Release foil.
• Brush each half with 2 tablespoons barbecue sauce.
• Sprinkle with 1-1/4 teaspoon of Rub.
• Turn halves over and repeat.
• Bake chicken skin sides up, basting every 20 minutes (VERY IMPORTANT) with pan juices, for about 2 hours.
• THIS IS WORTH THE EFFORT!
• If you use chicken parts, like breast, thigh or drumsticks, reduce the cooking time to 1 hour, 30 minutes-ish. And reduce cooking time even more if using a convection oven.

CRISPY OVEN-BAKED CHICKEN

Steps:

• In a shallow bowl, combine the first nine ingredients. In another shallow bowl, combine the lemon juice and salad dressing. Dip chicken in lemon juice mixture, then coat with cornflake mixture. Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 400° for 40-50 minutes or until juices run clear.