Best One Dish Baked Chicken Recipes
CRISPY BAKED CHICKEN LEG QUARTERS (VERY EASY, ONE DISH)
This is one that I adapted from Recipe #199636 after I scored 4 huge chicken leg quarters on sale. ($0.39 a pound!). I added a few things and adjusted the cooking time and temp to to what worked for me. The skin got SO crispy and the chicken was moist and retained the flavors. It also fell off the bone. I hope you enjoy! UPDATE 11/13/15: THANK YOU for all of the great reviews! I am so glad it's such a hit! Make sure you check out the reviews for some other ideas on how to switch it up a little (but the original is still my personal favorite).
Provided by PSU Lioness
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Line a large glass baking dish with foil. You can also add a baking rack to the pan to keep the chicken out of the grease and to help air circulate and make it crispier.
- Remove excess fat from chicken quarters.
- Separate the skin from the chicken, taking care that the skin stays attached at most points on the chicken. (You just want a flap. Do not remove the skin).
- Brush the chicken (under the skin) with soy sauce.
- Sprinkle some garlic powder, seasoned salt and dill weed on the chicken under the skin (I estimated the 1 tsp measures. Use as much or as little as you're comfortable with) and rub into the chicken.
- Arrange the leg quarters in the pan, skin side up, taking care not to crowd. They need space to cook properly.
- Brush both sides of the leg quarters with soy sauce.
- Sprinkle the skin with garlic powder, seasoned salt and dill weed (to taste).
- Place on middle rack in over and bake uncovered for an hour.
- After an hour, increase oven temp to 400 and bake 15 minutes.
- Chicken is done when internal temp reaches 165 (insert meat thermometer at thickest part of thigh, taking care not to touch the bone).
- Let stand for 5 minutes before serving.
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Provided by Chris Morocco
Categories Chicken Bon Appétit Olive Tomato Quick & Easy Dinner One-Pot Meal Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
ONE-DISH BAKED CHICKEN BREASTS
This is mt DBF's absolute favorite way that I prepare chicken. It has kind of a salty teriyaki taste to it, but it isn't overpowering. It is really easy to throw together but, unfortunately for my BF, it bakes for a long time so it can only be made on days when I am not working. Don't be scared off by the baking time though. As long as the foil is on tightly these won't dry out. But, if you are still skittish, they can probably be removed from the oven as soon as the juices run clear but the flavor from the soy sauce mixture won't be as strong. I like my flavors very strong, so I use more seasoning than was originally called for. You can play around with the measurements to suit your taste. From the eDiets website.
Provided by ksduffster
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Place chicken breasts in a 13x9" baking pan.
- In a small bowl, combine remaining ingredients.
- Pour over chicken, lifting chicken to let liquid run underneath.
- Cover dish tightly with foil.
- Bake one hour.
Nutrition Facts : Calories 153.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 1418.3, Carbohydrate 3.4, Fiber 0.4, Sugar 0.6, Protein 30.1
ONE DISH BAKED CHICKEN
Ok, ya'll...I was standing in the kitchen the other night staring at a package of chicken...wondering how I could fix it. I get sick of the same ol' thing...fried, grilled...bleck. Sooooo.....broke open the cabinet and this is what I came up with. It was actually amazing too! Best part was only one dish to wash up....served it...
Provided by Tammy Hicks
Categories Rice Sides
Time 1h20m
Number Of Ingredients 5
Steps:
- 1. Wash chicken well and place into baking dish (skin side up). Sprinkle with seasoning. (Careful, it's rather salty) Slice onion into rings and place on top of chicken. Cover and bake on 350 for about 45 mins. When you remove the dish from the oven, pour broth into bowl. Add soup and whisk well so that there are no lumps. Pour rice into soup mixture and pour back into baking dish. Taste and add more seasoniing if needed. Return to oven for appx 15-20 more mins. Remove from oven and let sit for 10 mins. Serve with choice of veggie or a simple salad. (You can double or triple this as needed for size of servings. This was enough for 4.)
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES
This one-dish chicken dinner is the hands-off summer recipe we all need.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Place a rack in top third of oven; preheat to 450°. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
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