Need Super Easy Baked Chicken Recipe
I'll be cooking for 14 people -- making the chicken at home and bringing it to our vacation destination the next day. I want to use breasts, thighs, drumsticks. I also just want to put the chicken in a couple of aluminum baking pans with some ingredients, stick it in the oven, take it out, refrigerate it and heat it up the next night. There will be some picky eaters, so I'd like to stick with basic ingredients. I'm looking for falling-off-the-bone tender.
Chicken Teriyaki. Easy and very tasty: lay chicken pieces in baking dish. Sprinkle very generously with soy sauce and garlic powder---turn over and do both sides. Bake until the chicken is done. If you want to you can dump a can of crushed pineapple over the chicken also and put some of the soy sauce and garlic on the pineapple too. Good with rice.
It's delicious, it's easy to make, the crowds go wild and so will the family! My mom made this super easy and delectable dish for many years and now Cherie and I make it all the time. It's sweet, it's slightly smoky and requires only three ingredients. It's a bit like a barbecues chicken you make in the oven.
One 12 oz. Jar Apricot Pineapple Preserves
One Packet Lipton's Onion Soup Mix
One Bottle Russian Dressing
One Whole, Cut up Chicken
(No Kidding, three ingredients plus the chicken...and it's fantastic)
Serves 4 good eaters
Preheat oven 350 Degrees
Mix together the Apricot Pineapple Preserves, Dressing and Onion Soup Mix in a large mixing bowl. If you really want to get creative add a bit of fresh ground pepper or some garlic powder and nothing more.
Place the chicken pieces in a large, fairly deep baking dish. Cover chicken with sauce and turn each piece to ensure all sides are coated.
Cover with foil and place in the oven for one hour.
Remove baking dish from oven, remove foil, baste chicken with the now sweet and savory sauce. Return to oven and cook for and additional 30 minutes uncovered.
The Chicken should be slightly browned and just a little crunchy on the top.
If you've got picky eaters, I would go with plain and simple. The idea of prunes, green olives, and capers from the Chicken Marbella recipe does not inspire me. I'm not a picky eater, however, and will try anything. But I know kids (and some adults) that wouldn't touch anything with green olives.
For basic advice in roasting a chicken, try this out: http://www.finecooking.com/articles/how-to/roast-chicken-start-to-finish.aspx
And this for a simple recipe: http://www.finecooking.com/recipes/be...
I would also roast veg in a separate casserole dish, otherwise they can get greasy from the chicken (which I know a lot of people dislike, although I love potatoes cooked in chicken fat). I've roasted different veg (with some olive oil, and chopped herbs, such as rosemary) in lined baking pans, each separately, then combined them in a large casserole dish to warm up later, and it worked great.
I always hear good things about Silver Palate's Chicken Marbella recipe. You can prepare it ahead and just reheat before serving. A big crowd pleaser.
2 chickens, 2 1/2 lbs each, quartered
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes (or figs)
1/4 cup pitted Spanish green olives
1/4 cup capers with a bit of juice
3 bay leaves
1/2 cup brown sugar (may reduce or omit)
1/2 cup white wine
2 Tbsp fresh Italian parsley or cilantro, finely chopped
1 In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight.
2 Preheat oven to 350°F.
3 Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink).
5 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat.
Yes, I think you can feed 14 people with 3 chickens. Where i live, chickens run about 10$ each, so i'd be inclined to make them stretch as far as i can. Of course, you could just use 2 chickens and add some packaged chicken thighs and drumsticks if that works out to be cheaper, that way there will be breast meat for those that absolutely have to have it, but lots of dark meat for less picky eaters.
Have a wonderful vacation!