Thomas is an award-winning chef with 40+ years of experience. He loves to cook and share recipes.
- Clean any surface that raw chicken touches with a strong bleach and water solution. This way you will be sure to avoid bacteria and cross-contamination.
- Remember that partially cooked chicken is never safe to eat. Be sure that you cook chicken thoroughly, especially bone-in chicken pieces. Look for juices that run clear and a meat thermometer reading of 170 degrees.
Baked With Rosemary
If you have fresh rosemary, cut some about three days before you plan to use it and hang it up in your kitchen. I always hang mine over the kitchen stove so it will dry out a bit. That makes it easy to crumble up and work with.
- Remove the giblet package if there is one. Wash the chicken cold running water inside and out.
- Take a couple of tablespoons of olive oil and rub over the whole bird, both inside and out.
- Sprinkle ground sea salt and black pepper inside and out.
- Crumble up your rosemary and sprinkle all over the outside and inside. You can make a deep slit into each breast and insert a piece of rosemary. Do the same where your leg attaches to the chicken.
- Bake in a 350 degree oven until a meat thermometer inserted into the thickest part reaches 170 degrees and the juices run clear.
Baked With Lemon Pepper
- If you start with a whole bird, remove the giblet package if there is one. Wash the chicken inside and out thoroughly with cold running water.
- Squeeze lemon inside and all over the outside. Sprinkle ground sea salt and black pepper on the inside and the outside.
- Bake in a 350 degree oven until a meat thermometer inserted into the thickest part of your chicken reaches 170 degrees. You may want to wrap your chicken wings with tin foil if they start to look like they are burning.
- Tip: Always leave the skin on a baking chicken to keep the moisture in.
Baked With Italian Dressing Marinade
- Use a meat needle and insert Italian salad dressing into the thickest parts of the chicken. This means the legs, thighs, and breast.
- Lay the chicken in a plastic dish. Pour Italian dressing over the bird until it covers it half-way.
- Place in the refrigerator over night. Every couple of hours turn the chicken over so gets evenly marinaded.
- The next day, wash the chicken off with cold running water. Sprinkle sea salt and pepper inside and out.
- Bake in a 350 degree oven until a meat thermometer inserted in the thickest part of the chicken reaches 170 degrees.
Baked Chicken Casserole
This is a big casserole, but you can make it in two small- to medium-size baking dishes and then freeze one for another day.
- The meat from two pounds of chicken thighs, cut into small, bite-size pieces.
- 1 large box chicken-flavor Stove Top Stuffing.
- 1 cup diced celery
- 1 cup diced onions
- 1 cup diced green bell pepper
- 2 cans cream of chicken soup
- 2 cans chicken broth
- 1 teaspoon fresh garlic, minced
- 1 teaspoon ground sage
- 1 teaspoon ground sea salt
- 1 teaspoon black pepper
Mix all of the above ingredients in a large bowl. Be sure to combine very well. Spray either a large casserole dish or two smaller dishes with vegetable cooking spray.
Pour mixture into dish or dishes. Bake at 350 degrees. The casserole should be firm and golden brown on top.
Serve with well-chilled cranberry sauce. Your guests and family may tell you it's the best thing they have ever tasted.
Baked With Blackberry Marinade
You can season baked chicken with all kinds of dry seasonings and marinades. Here's something a little different to try. You and your family might love it!
- Place equal parts of blackberry jam, white wine, and melted butter in a blender or food processor. Mix well.
- Wash a whole chicken well under cold running water inside and out.
- Rub down with blackberry mixture.
- Wrap your chicken wings with tin foil to make sure they don't burn.
- Bake in a 350 degree oven until the chicken is done. Use a meat thermometer by inserting into the thickest part. It should reach a temperature of 170 degrees.
- Tip: You could use peach preserves, blueberry jam, or apple jelly instead of blackberry jam. Any of these will produce a unusual and delicious baked chicken that will have people wondering, "Now, how was that done?"
If you have comments or questions, please post here!
Kris on June 19, 2013:
Thanks for a wonderful recipe. It's one of the best ever.
jesseca jackson on December 11, 2011:
GiftedGrandma from USA on September 29, 2010:
They all look soooo delicious!!! I love stuffing but hubby doesn't, but since we are watching what we eat that's okay.