Side Pannel
Classic Baked Chicken
Classic Baked Chicken
- Recipe Submitted by Rosemary on 11/28/2014
Category: Dinner Party, Healthy Recipes, Main Dish, Chicken
Ingredients List
- 3 to 4 lb chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
- Olive oil
- Salt and freshly ground pepper
- 1/2 cup of chicken stock or white wine for the gravy (optional)
Directions
1. Preheat the oven to 400°F. Next, rinse chicken pieces in water and pat with paper towel to dry them off. Then, proceed by coating the bottom of a roasting pan with olive oil. And then you can rub some olive oil over all the chicken pieces. Then sprinkle on salt and freshly ground black pepper. Arrange the pieces with the skin-side up on the roasting pan. Put the largest pieces like the breast in the center. Make sure there”™s room between the pieces so they won”™t crowd in the pan.
2. Bake the chicken for 30 minutes on the same temperature and then reduce the heat down to 350°F and cook for 10 to 30 minutes. It takes approximately 14 to 15 minutes per pound total for cooking time. Cook until the juices run clear when poked with a sharp knife. You can check the internal temperature of the chicken breast at 165°F and the thighs at 170°F. If you find the chicken pieces not browning to your satisfaction, cook them under the broiler for 5 minutes.
3. Take the roasting pan out of the oven. Remove the chicken pieces and transfer it on a plate. Cover it up with aluminum foil and let rest for 5 to 10 minutes before serving.
4. You can make gravy for the chicken by taking the roasting pan with all the drippings and heating it on top of a stove. Scrape the drippings that got stuck to the bottom of the pan. Add a half cup of white wine or chicken stock in order to help deglaze the pan.
5. Pour this mixture of wine/stock and drippings on a small saucepan and warm on medium to high heat and reduce its thickness to a gravy consistency.
2. Bake the chicken for 30 minutes on the same temperature and then reduce the heat down to 350°F and cook for 10 to 30 minutes. It takes approximately 14 to 15 minutes per pound total for cooking time. Cook until the juices run clear when poked with a sharp knife. You can check the internal temperature of the chicken breast at 165°F and the thighs at 170°F. If you find the chicken pieces not browning to your satisfaction, cook them under the broiler for 5 minutes.
3. Take the roasting pan out of the oven. Remove the chicken pieces and transfer it on a plate. Cover it up with aluminum foil and let rest for 5 to 10 minutes before serving.
4. You can make gravy for the chicken by taking the roasting pan with all the drippings and heating it on top of a stove. Scrape the drippings that got stuck to the bottom of the pan. Add a half cup of white wine or chicken stock in order to help deglaze the pan.
5. Pour this mixture of wine/stock and drippings on a small saucepan and warm on medium to high heat and reduce its thickness to a gravy consistency.
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