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Jun 7, 2003 09:44 PM

Need Tips on how to make tasty and juicy baked chicken

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I tend to think that chicken breast fillets are too dry, so I am wondering if boneless and skinless thigh meat would be a good start for baked chicken. Also, what herbs and spices can I use as a marinade to make it taste wonderful. I am planning on serving it with baked macaroni and cheese, and vegetables. What can I do to make it just fall apart with a fork and be just juicy and bursting with flavor?

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  1. I would get a bottle of Paul Newman's Oil & Vineager dressing and put the chicken and dressing together in a covered plastic bowl in the fridge for at least 8 hours if not overnight. Then pull the chicken out of the dressing and bake it at 325 until you get an internal temp of 155, if you are cooking breasts. go to 175 if you are cooking dark meat. Pull the chicken and let it sit for 10 minutes covered with foil. Should be ready at that point. You might want to put whatever spices you like on the chicken before it goes in the oven.


    1. there are any number of things you can do. I agree that baked chicken breast are boring but so are plain chicken thighs so there is no relief just by changing cuts of meat.
      Brine your chicken first. Take some water & salt & marinate the chicken overnight. If you want to add some flavors throw in some white wine, rosemary, & garlic or apple brandy/cider & cinnamon. I have had great success w/ jams or jellies. You know all that stuff you get in those gift baskets that you will never eat? Just melt it in the microwave & pour it over the chicken into a resealable bag & let sit for several hours. Grease the dish well & dump the entire thing into it. Then bake as normal. Peaches, pears, even orange marmalade work well. If doing something like that I would rethink the mac & cheese & make a rice pilaf or something that you could use to absorb the jam/jelly sauce but that is up to you.
      If you can find peach or mango salsa marinate the chicken in that then bake w/ the salsa & top w/ shredded provolone or swiss cheese (skip the mac & cheese & serve rice pilaf to absorb the salsa)
      good luck

      1. m
        Michael Rodriguez

        Read and follow (to the letter) Judy Rodgers' recipe in "The Zun1 Cafe Cookbook." The best I've ever eaten.

        4 Replies
        1. re: Michael Rodriguez

          Can anyone post this chicken recipe from Zuni cafe cookbook?

        2. My favorite baked chicken is Marcella Hazan's recipe. It's also one of the simplest. Take a nice fat roaster and rinse it thoroughly. Whack 4-5 cloves of garlic (in the skin) with the flat of a knife and toss them inside. Take 2-3 lemons and make them juicy by rolling them around on the counter, pressing hard.
          Poke them several times with a fork and stuff them in th chicken. Use dental floss to tie the legs together, sealing up the cavity. Dust the outside all over w/salt and pepper, maybe a little garlic powder.
          Roast it on a poultry rack at 325, the first 1/2 hour upside down. It'll take about 3 hours, depending on the size. The chicken comes out golden crispy on the outside and incredibly juicy and flavorsome inside. The gravy or stock made from the lemon-garlic drippings is fabulous. Or, you can just drizzle the juices over the sliced meat. O-O-O-h, Wilbur!

          1 Reply
          1. re: flavrmeistr

            Oh Wilbur! You nailed this one. I read your post and started salivating. Unfortunately, the papers on my desk are all wet. Why anyone would cook a chicken any other way is beyond me.....

          2. What is the difference between baked chicken and roasted chicken?