Creole Baked Chicken Recipe

Ingredients

Baked chicken:

• 8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts
• 1 fresh lemon, halved
• 2 tablespoons onion powder
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary, ground to a powder with a mortar and pestle
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons minced fresh flat-leaf parsley

Creole Sauce:

• 1 tablespoon grapeseed oil
• 1 shallot clove, minced
• 1 clove garlic, lightly crushed with the side of a knife blade and minced
• 1/2 teaspoon finely minced fresh rosemary leaves
• 1 teaspoon fresh thyme leaves, minced
• 1 (29 to 32-ounce) can crushed tomatoes
• Salt and freshly ground black pepper
• 1 cup halved grape tomatoes
• 1 red bell pepper, stem and seeds removed, and diced
• 1 yellow bell pepper, stem and seed removed, and diced
• 1 small white onion, diced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon Creole seasoning
• 4 tablespoons butter, cubed

Directions

Preheat oven to 350 degrees F.

Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.

Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.

Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.

Tags: baked chicken recipes, oven baked chicken, creole baked chicken recipe, chicken recipes

Honey Dijon Baked Chicken

Ingredients:

• 1/2 cup honey
• 1/3 cup Dijon or spicy brown mustard
• 3 teaspoons curry powder
• 6 tablespoons butter, melted
• 1/8 teaspoon pepper
• Dash ground cayenne pepper
• 4 split chicken breast halves, bone-in, skin removed or left on

Directions:

In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well. Wash chicken breasts and pat dry. Trim away any excess fat and remove skin, if desired. Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan. Coat the chicken with the honey mixture. Cover with foil and refrigerate for an hour or two. Bake the chicken, covered, in a 375° oven for 45 minutes. Remove foil and baste the chicken. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.
Serves 4

Tags: baked chicken recipes, honey dijon baked chicken, chicken recipes

Baked Barbecue Chicken

Ingredients:

• 3 1/2 to 4 pounds chicken pieces
• salt and ground black pepper
• .
• Barbecue Sauce:
• 3/4 cup ketchup
• 1/2 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1/2 cup packed light brown sugar
• 1/2 teaspoon salt
• dash pepper
• 1/4 teaspoon onion powder

Directions:

Rinse chicken and pat dry. Sprinkle generously with salt and pepper. In a saucepan, combine barbecue sauce ingredients, blending well. Bring to a simmer and simmer for 1 minute.

Arrange chicken pieces in a shallow roasting pan or baking dish skin side down in a single layer. Brush chicken with about half of the sauce. Bake at 350° for 25 minutes. Turn the chicken skin side up. Brush with remaining barbecue sauce; bake until juices of the legs and thighs run clear when pierced with a fork, about 20 to 30 minutes longer. Broil briefly for a few minutes at the end if you'd like crispier skin.
Serves 4.

Tags: baked chicken recipes, barbecue chicken, baked barbecue chicken, bbq chicken

Baked Chicken Enchiladas

Ingredients

• 4 oz. cream cheese, softened
• 1/4 cup sour cream
• 2 cups prepared salsa
• 2 cups grated Cheddar or Monterey Jack cheese
• 2 cups shredded cooked chicken
• 1 cup frozen corn kernels, thawed
• 1/2 teaspoon cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne
• Salt and pepper
• 4 scallions, thinly sliced
• 12 to 14 soft round 6 to 8-inch flour or corn tortillas

Directions

Preheat oven to 325 degrees F.

In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

Tags: baked chicken recipes, chicken enchiladas recipe, chicken recipes

Oven Baked Fried Chicken

Ingredients:

• Cooking spray
• 2/3 cup instant oats
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 (4-ounce) boneless skinless chicken breast halves
• 2 tablespoons Dijon mustard
• 2 cups frozen green peas, steamed or microwaved until hot

Directions:

Preheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.

In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.

Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.

Bake 30 minutes, until golden brown and cooked through.

Tags: baked chicken recipes, oven baked fried chicken, fried chicken recipe, chicken recipes