Sunday Baked Chicken Recipes

SUNDAY CHICKEN

Steps:

• Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

SUNDAY'S BEST CHICKEN

Steps:

• Finely grate the zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use., Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken., Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.), Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.

SUNDAY CHICKEN RICE BAKE

Steps:

• Stir together cream of mushroom soup, milk, dry soup mix, and undrained mushrooms.
• Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture.
• Turn rice mixture into a 13x9 baking dish. Arrange chicken pieces atop.
• Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika.
• Cover tightly with foil. Bake at 375 degrees until rice is tender, about 1-1/4 to 1-1/2 hours.

SUNDAY BAKED CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• In a bowl, mash together the butter, ½ tsp black pepper, the thyme and the paprika.
• Sprinkle the chicken inside and out with the salt and the remaining ½ tsp black pepper.
• Rub the chicken all over with the butter mixture, spreading it as evenly as possible so the chicken will brown evenly.
• Scatter the potatoes, carrots, and garlic in the bottom of a large roasting pan.
• Top the vegetables with a roasting rack.
• Place the chicken on the rack, breast side up.
• Roast, stirring the vegetables occasionally, until the chicken is golden, the thigh juices run clear when pierced with a knife, or the temperature registers 180 degrees in the thigh, about 1 ½ hours.
• Transfer the chicken to a cutting board to rest for 5 minutes before carving.
• Serve with the vegetables and pan juices.

CHICKEN ON SUNDAY (OR WHENEVER)

Steps:

• Grease large 9x13-inch pan.
• Heat soups and milk together in a large saucepan.
• Stir in Minute Rice (you want the mixture to be rather juicy). Pour into 9x13-inch pan.
• Place chicken part on top and then sprinkle with seasoning salt, pepper and curry lightly.
• Cover all with foil.
• Bake at 325°F for 2 hours and 15 minutes.
• I have baked this on a higher temp with less baking time but, you have to watch that you don't make the rice get hard and crusty by doing so.