Baked and Roasted Chicken
Add a pick-me-up to plain baked chicken. These easy baked chicken recipes turn up the taste with special seasonings and sauces, such as barbecue, rosemary-herb, and citrus-glazed.See Popular Baked and Roasted Chicken Recipes
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This roast chicken is foolproof and fantastic. Plus, it's versatile enough for a weeknight dinner or weekend dinner party.
Chickens raised on grass have such superior taste that Adam Perry Lang of NYC's Daisy May's BBQ USA wants to get into chicken farming.
This six-pound bird yields a lot of meat. But if you want even more, get a capon (a castrated rooster). They're quite huge: nine to 11 pounds. (You'll have to increase the amount of ingredients relative to the size of the bird, which will also take longer to cook.) Eugenia Bone gets capons from dartagnan.com.
Crushed croutons are the secret to making these baked chicken cutlets crispy and flavorful...and to make them even better they're topped with Italian sauce and mozzarella cheese. Yum!
Looking for some new ideas for bone-in chicken breasts? Try this creative recipe that combines baked chicken with a simple-to-make sauce that combines Asian and Italian flavors.
You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
A simple main dish starts with baking the chicken to brown it, then adding a delicious prepared sauce already loaded with complex taste.
Made with pineapple-orange juice concentrate, curry powder and coconut, the crunchy coating on this baked chicken conjures up images of the tropics.
The carrots, potatoes, and apples cook alongside the roasted chicken for this home-style meal.
Chicken and vegetables roast together in a creamy and savory gravy to make a dish that's easy, hearty and delicious.
Baked Chicken is not just for Sunday dinner any more, but this recipe is special enough to revive the old custom.
Fresh rosemary sprigs play a big role in this delectable main dish recipe. Try a rosemary basting brush on your next holiday turkey or Cornish hens.
To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks. Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them.
Consider this a modern take on the traditional soul food favorite of fried chicken and waffles. Incorporating leftover mashed potatoes keeps the waffles tender, while the orange-maple glaze on the roasted chicken ensures no one will miss the batter.
An elegant Thanksgiving meal. For extra flavor, rub the herb mixture on the capon the night before roasting; cover and chill.