Best Sunday Baked Chicken Recipes

Sunday Baked Chicken image

Number Of Ingredients 13

3 pounds chicken
1 tablespoon all-purpose flour
1/4 cup water
1/4 cup brown sugar, packed
1/4 cup catsup
2 tablespoons white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 onion, chopped
1 teaspoon mustard
1 teaspoon paprika
1 teaspoon chili powder
1 salt and pepper to taste

Steps:

Arrange chicken pieces in a lightly greased 13"x9" baking pan; set aside. Whisk together flour and water in a small saucepan until smooth; add brown sugar, catsup, vinegar, lemon juice and sauce. Cook and stir over medium heat until beginning to boil. Continue cooking and stirring for 2 minutes, until thick. Add remaining ingredients; mix well. Pour over chicken; cover and refrigerate for 2 to 4 hours. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35 to 45 minutes, until chicken juices run clear. Tip: A crisp green salad goes well with all kinds of comforting main dishes. For a zippy lemon dressing, shake up 1/2 cup olive oil, 1/3 cup fresh lemon juice and a tablespoon of Dijon mustard in a small jar and chill to blend.

Nutrition Facts : Nutritional Facts Serves

Sunday Baked Chicken image

Provided by ratherbeswimmin

Categories Chicken

Time 2h

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons butter, at room temperature
1 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 (3 1/2 lb) whole chickens, rinsed and patted dry
2 teaspoons salt
1 lb yukon gold potato, halved
1/2 lb carrot, halved crosswise
4 garlic cloves, unpeeled

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.