Here are some of the fastest baked chicken recipes ideas to try at home or at work.
Quickest Baked Chicken Recipes/ Oven Barbeque Chicken
So you live in an apartment without a grill or maybe it’s raining or snowing but you have a real craving for BBQ Chicken. You can still make great tasting Oven Barbeque Chicken without a grill.
The secret to making baked bbq chicken in the oven is to cook it for an hour in a glass baking dish without any sauce on it.
When done, you can take off the skin or leave it on, then slather your favorite bbq sauce all over and cook it for another 15 minutes.
You then baste the chicken with sauce from the bottom of the dish and cook another 10 – 15 minutes.
One thing you can do to make clean up a lot easier is to cover the bottom and sides of your baking dish with foil and spray with cooking oil.
Saves lots of scrubbing time.
READ MORE:
Quick Boneless Chicken Recipes
Affordable Chicken Plucker Machines
Oven Baked Barbecue Chicken
Ingredients:
- Garlic Powder
- Pepper
- 3 pounds bone-in, skin-on chicken pieces
- A bottle of your favorite bbq sauce
- Brush for sauce
- Instant read thermometer
Preparation:
- Preheat oven to 350 degrees F
- Place chicken in a shallow baking dish and sprinkle with garlic powder.
- Cover and bake 1 hour at 350 degrees F
- Remove baking dish from oven, remove chicken to a plate and drain any fat from dish.
- Remove skin from chicken if you want or leave it on.
- Put chicken back in baking dish
- Pour the barbecue sauce evenly over the chicken and bake uncovered for 15 minutes at 350 degrees F
- Open oven and slide rack out a bit and using a spoon or brush baste the chicken with barbeque sauce from bottom of baking dish.
- Bake another 15 minutes
- Remove from oven and serve.
Crispy Baked Chicken
Crispy Baked Chicken is a great recipe for those of you who don’t want to mess with frying chicken in oil or who are looking for a healthy alternative to fried foods.
The recipe calls for using a whole chicken cut into pieces with the skin removed. You’re not limited to using a whole chicken, you can use just your favorite part. If my husband had his way, we would only use thighs with this recipe.
We have also successfully used this recipe with boneless skinless chicken breasts. If there is any left over, we usually make crispy chicken sandwiches for lunch the next day. My sandwich will have lettuce tomato and some ranch dressing on it. Oh.. and some provolone cheese. Mmmmm….o.k. now i’m hungry.
Crispy Baked Chicken Recipe
Prep Time: 15 minCook Time: 40 min
Ingredients:
- 1/4 cup vegetable oil
- 1 box Melba toast
- 2 large eggs
- 1 Tbls Dijon mustard
- 1 tsp dried thyme
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1 whole chicken cut into pieces with the skin removed
Preparation:
- Preheat oven to 400 degrees
- Put oven rack to upper-middle position.
- Put Melba toast into a large ZipLoc bag and crush into small crumbs with a heavy kitchen utensil such as a rolling pin.
- Pour vegetable oil over Melba toast crumbs in bag and shake well.
- Line cookie sheet with foil and set large flat wire rack over it.
- Pour oil coated Melba crumbs into shallow dish.
- Mix eggs, oregano, garlic powder, mustard, thyme, salt, pepper in a second shallow dish or small bowl.
- Dip each piece of chicken in egg mixture and cover both sides.
- Put chicken in bowl with Melba crumbs, sprinkle crumbs over chicken. Press to coat both sides of chicken pieces.
- Shake off excess and place on the rack that is sitting in sheet pan.
- Bake until chicken is brown and juices run clear, about 40 minutes.
Oven Baked Chicken Recipe
Perfect For Sunday Dinner
This Oven Baked Chicken Recipe is a simple one to follow. I like the fact that we can choose to cook only the pieces that we are going to eat. The kids like breast meat. My husband and I like thighs.
I always cook enough chicken so that we have lunch for the next day which leaves me one less meal to think about. Depending on what pieces you are using, your cooking times will vary from 30 – 50 minutes.
Cooking the chicken at a high temperature of 450 degrees F and brushing with melted butter will allow the pieces to turn a nice golden brown as they cook. It is important to use a type of broiler pan that allows the fat to drip away from the chicken so that it won’t turn out soggy.
Oven Baked Chicken
Prep Time: 15 minCook Time: 40 min
Ingredients:
- 4 pounds chicken pieces with bone and skin
- 2 tablespoons butter, melted
- Salt and Pepper
- Broiler pan
Preparation:
- Put oven rack to the upper middle position.
- Preheat oven to 450 degrees
- Line the bottom of a broiler pan with foil and lay the slotted broiler pan on top.
- Dry chicken pieces with paper towels and place chicken skin-side up, on the broiler-pan top.
- Brush the chicken with the melted butter top and bottom.
- Season with salt and pepper to taste.
- Cook until the breasts register 160 degrees. The drumsticks, legs or thighs should be 175 degrees, 30 to 50 minutes.
- Transfer the chicken to a cutting board and let rest for a few minutes before serving.
Oven Fried Chicken Recipe
Cooking fried chicken in oil can be a mess but this Oven Fried Chicken Recipe is a great way to get fried chicken taste using your oven for cleaner and healthier cooking.
The chicken is breaded with Panko style bread crumbs, (they are Japanese in origin). The chicken is suspended on a flat wire rack to cook so that the bottoms don’t get soggy. As you can see from the oven fried chicken picture to the right that the chicken comes out of the oven with a nice crispy coating.
The oil that you add to the bread crumbs will act as a binding agent to help them adhere to the chicken.
Oven Fried Chicken
Ingredients:
- 1 whole chicken cut into pieces with skin removed
- 2 tablespoons vegetable oil
- 1 cup Panko Style bread crumbs
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Preparation:
- Adjust oven rack to upper-middle position and heat oven to 400 degrees.
- Line baking pan with foil and set large flat wire rack over baking pan.
- Drizzle vegetable oil over Panko crumbs in a shallow dish or pie plate; toss well to coat.
- Mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and cayenne in a second shallow dish.
- Working one piece at a time, coat chicken on both sides with egg mixture.
- Put chicken in Panko crumbs, sprinkle crumbs over chicken, and press to coat
- Turn chicken over and repeat on other side.
- Gently shake off excess and place on rack.
- Bake until chicken is brown and juices run clear, about 40 minutes.
Oven Roasted Chicken Recipe
Bake your roast chicken with crispy skin
We are a family that fights over the crispy parts of skin on roasted chicken. This Oven Roasted Chicken recipe gives you crispy skin all over instead of just a few select areas.
We frequently get asked “how to roast a chicken”.
The best roast chicken is one that has crispy skin and there are a few ways to achieve this.
First, using a V-rack will keep the chicken from sitting in the drippings and getting soggy.
Secondly, the chicken is rubbed with a corn starch and salt mixture to get the skin toasty brown and crispy.
The third method is to rotate the chicken a few times during cooking so that both sides and the top get enough heat.
The chicken will be cooking at a high heat (475 degrees F) so that it cooks quickly and doesn’t dry out.
The cooking times are for a chicken that is around 4 pounds. If your chicken is larger, then the cooking times will need to be extended.
Ingredients:
- Roasting Pan
- V – rack or roasting rack
- Salt
- 2 teaspoons cornstarch
- 1 31/2 to 4 pound whole chicken, throw away giblets, pat the skin with paper towels
Preparation:
- Line roasting pan with foil, bring foil up sides of pan.
- Adjust oven rack to middle position, place roasting pan on rack, and heat oven to 475 degrees.
- Spray V-rack with cooking spray.
- Combine cornstarch and 2 teaspoons salt in small bowl. Poke skin of chicken all over with skewer or tip of sharp knife. Rub cornstarch mixture evenly over chicken.
- Remove roasting pan from oven with oven mitts.
- Place chicken on it’s side, wing side up, in V-rack, then place V-rack in roasting pan.
- Roast chicken 15 minutes. Remove roasting pan from oven and, using wad of paper towels in each hand, flip chicken so that other wing is facing up. Roast another 15 minutes.
- Remove roasting pan from oven one more time and using wad of paper towels, flip chicken breast side up (wings on bottom) in V-rack.
- Place back in oven and roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees, about 20 minutes.
Carve chicken and serve any of the quickest baked Chicken recipes ideas
Leave a Reply