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Mar 24, 2010 03:18 PM

does anyone have an easy but tasty baked chicken recipe??

My family should be vegetarian, and most meals during the week are in fact, vegetarian, but I love chicken and meat once in a while for a change of pace. For some reason, any time I make baked chicken, there'e always a complaint - skin not crispy enough, too saucey, flavor profile not to their liking etc - (my teenaged son does not like whole or chopped tomatoes). Does anyone have a baked chicken recipe that goes over well with picky eaters? The fewer steps, the better.

Thank you very much.

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  1. Although I think this question is way too broad, since there are literally thousands of ways you could make chicken, I'll suggest the baked, breaded cutlets I make. Just dip boneless breasts in egg or egg white, another dip in flavored bread crumbs, then spray with vegetable spray. Ten minutes at 425 on one side, turn over, spray with more veg spray, and five minutes on the other side. I like them just like that out of the oven, but sometimes I put them back in for another couple of minutes with some pasta sauce on them. If you want the recipe for a shabbos meal, they stay pretty well on the blech, but in my opinion, they are far better fresh out of the oven.

    1. Make a sauce of apricot preserves and dijon mustard (1:1 ratio. If you want it sweeters, go a little heavier on the apricot. A little tangier, go heavier on the mustard). Pour over raw chicken (cutlets or a chicken in parts - again, your preference). Sprinkle with sesame seeds. Bake covered at 350 degrees for about 45 minutes, longer if you want it to super-tender. Uncover, and bake another 5-10 minutes so it brown a bit. If there is too much sauce remaining, transfer to a serving dish, and that should minimize complaints about it being too saucy. Goes great with roasted broccoli or steamed string beans.

      4 Replies
      1. re: asf78

        Adding Thousand Island dressing or Italian dressing to the apricot preserves is also good.

        1. re: DeisCane

          The idea of only those two ingredients as a sauce sounds overly goopy and sweet. But the ingredients do work well together.. I've dipped chicken cutlets in a mixture of egg with a bit of dijon and apricot jam then in cornflake crumbs. You can't really pick up that it's mustard and jam.. but there's a nice sweet/spicy flavor.

          1. re: cheesecake17

            I can totally see dijon and apricots going together, but dijon is not 1000Island!

            1. re: DeisCane

              ooh no I was commenting about the dijon/apricot combo. I can't go near thousand island dressing, so no comments about how it would go with chicken.

      2. this Dave Lieberman recipe is always a hit, even with picky eaters:

        1. Two easy ones:
          1) very liked by all. tastes fried, but is not. healthy because you skin the chicken first, but still tastes moist always. fill a bowl with orange juice and put about a tablespoon or 1 1/2 tbsp oil in it. place a mix of bread crumbs and corn flake crumbs on a plate. add onion powder, garlic powder, paprika and salt to that dry mix.
          take chicken bottoms and separate legs from thigh. dredge in oj mix, then crumbs (use a spoon to help coat) and then place in pan. cover pan and bake at 375 for 1 1/2 hours. then, uncover for about 15- 20 minutes. this is delicious cold or hot.

          2) sweet, gooey alternative to duck sauce. skin chicken. coat the bottom of the pan with gold's chicken sauce. place chicken upside down. pour the rest of the sauce on top. then sprinkle herbs d' provence and garlic powder on top. pour red wine around the pan. bake uncovered for 1 1/2 hours at 375. check it 15 minutes early to make sure it isn't getting too brown. baste once during the process. my guest always ask me about it. the herbs d'provence really kicks it up.

          1. The easiest and quickest, if you don't mind using a good knife for a minute or two, is to butterfly the chicken. First preheat the oven to 425 to 450. Then "butterfly" the chicken by simply cutting down the middle of the back bone. (There are a number of sites that will tell you how, but most of them make it too complicated, just cut down the middle from top to bottom. Spread the two halves out and press down on the breast bone. There will be two "butterfly halves, side by side. Cut peeled onions, peeled or unpeeled potatoes, sweet potatoes or carrots, parsnips, whatever you like ( even a whole, unpeeled head of garlic with the first 1/4 in off the top can be added) and cover the bottom of the roasting or baking pan with them. Put the chicken on top. You can spray or brush with a little oil if you want, but it's not necessary. You could also sprinkle a little lemon in the chicken. Put in the oven for about 45 minutes. You can start checking for doneness about 40 minutes by using a thermometer or whatever other method you are accustomed to. Chicken these days does not need to be slow cooked. This fast and hot method gives you crispy skin without dried out white meat. The important thing is to make sure that the bottom of the pan is covered with the vegetables. The vegetables absorb the hot fat so it doesn't burn on the pan and smoke up your kitchen and people gobble up the vegetables roasted with chicken fat. If you want a sauce, you can pour on some pomegranate molasses close to the end, or even after it comes out. This idea came from Cooks Illustrated. You might check the website for more detailed instructions.