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- Meat and poultry
- Cuts of chicken
- Chicken breast
This chicken dish is easy to assemble and creates the most delicious aromas when in the oven. It's one of our family's favourites. Serve with wild rice if desired.
189 people made this
- 4 skin-on, bone-in chicken breast fillets
- 60g butter
- 1 tablespoon dried basil
- 1 teaspoon garlic salt
MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min
- Preheat oven to 180 C / Gas 4.
- Place chicken breasts in a lightly greased 23x33cm or similar sized baking dish or roasting pan. Dot each breast with 15g butter, then season with dried basil and garlic salt to taste.
- Bake at 180 C / Gas 4 for approximately 1 to 1 1/4 hours.
Reviews & ratingsAverage global rating:(189)
Reviews in English (146)
by Bridgett L.
My family and I loved this recipe. I used skinless chicken breast and the chicken came out so moist. The smell of it cooking was a temptation for the taste to come. It was a very easy recipe. ******-25 Jan 2006
Wonderful recipe. Everything was excellent and very easy to make. I followed some of the recommendations and mixed the butter and seasonings together prior to baking. I also added some lemon juice in the bottom of the pan. I think the lemon juice added the finishing touch!! Husband loved it and says it's a definite keeper. Thank you for the recipe.-18 Dec 2007
this was awesome!!! I mixed the butter together with the herbs - added lemon pepper and thyme - and then put a good sized dollop of the herbed butter on each breast. Also, a note on the cooking time - if you raise the temp to 375 and cover the dish with foil, it lowers the cooking time to 30-35 minutes and the chicken comes out cooked through but SOOOO juicy and tender!! thanks!!-24 Jun 2009
4 pounds whole broiler or fryer chicken, cut up
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried tarragon
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 tablespoons cold butter, cut in small bits
Preheat the oven to 350 degrees F.
Place the chicken pieces in a baking dish large enough to hold them in a single layer.
Combine the garlic powder, oregano, parsley, tarragon, poultry seasoning, paprika, and black pepper in a small bowl and mix well. Sprinkle the seasoning mixture evenly over the chicken.
Dot the bits of butter on top of the chicken. Cover the baking dish with foil and bake at 350 degrees F for 30 minutes.
Remove the foil and bake for 10 more minutes or until the chicken is cooked through.
Our Best Baked Chicken Recipes
Weeknight cooking just got a whole lot easier. Take a family favorite protein and pop it in the oven for a low-maintenance meal that everyone will love.
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Photo By: Marshall Troy ©2012, Television Food Network, G.P. All Rights Reserved.
Photo By: Marshall Troy ©2012, Television Food Network, G.P. All Rights Reserved.
Photo By: Con Poulos ©Con Poulos
Photo By: Christopher Testani
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How to make this baked chicken thighs recipe
This is one of those ‘staple recipes' that you'll end up reaching for again and again. Only rather than reading the recipe each time, you'll simply head to your pantry and start pulling out the spices. It's a very simple recipe that is based on the popular Perfect Baked Chicken Breast recipe.
- Mix the spices together in a small bowl.
- Drizzle the chicken thighs with some olive oil.
- Sprinkle the spices over the chicken.
That's it! After only 5 minutes of prep, these babies cook themselves. Dinner doesn't get any easier than this.
What Seasonings Can You Use on Baked Chicken?
Totally get creative here! I wrote this recipe the way I always make it, but that doesn’t mean other seasonings and spices won’t be great too, although I do feel like salt is a must! Here are some ideas to get you started!
- Cumin. Because I love cumin on just about everything!
- Italian Seasoning. Give these a little Italian flair with the yummy blend of spices!
- Any Dry Rub you love! If you have a dry rub that you like to use on meats, this is a great time to use it as well!
- Lemon Pepper. Yep, it’s a no brainer!
- Fajita Seasoning. This is a great all around option for chicken as well!
- Montreal Chicken Seasoning. I always have Montreal Seasoning in my cabinet for both steak and chicken. I find that they are just a great “everything” kind of seasoning!
- Adobo Seasoning. This is another great all-purpose seasoning that is great on chicken!
Simple Baked Chicken Cutlets
Simple baked chicken cutlets are a healthier way to make your favorite breaded chicken recipes and you only need four ingredients and about 30 minutes for an incredible meal.
Sometimes I love complex recipes with lots of ingredients and steps and sometimes I like a simple recipe I can mix up lots of ways. This simple chicken cutlet recipe is one of those “keep up your sleeve” recipes that you can whip together in less than 30 minutes and personalize hundreds of ways. I have been known to add nuts, coconut, all types of herbs, and Parmesan to change up the base flavors. Meal wise – the options almost never end. Serve it on its own, as chicken Parmesan, as a crunchy component in a salad, with a simple pan sauce or gravy, in sandwiches, sliced in quesadillas, or dipped in any number of delicious condiments.
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Looking for ways to mix up these Baked Chicken Cutlets, here are some ideas for try:
BAKED CHICKEN BREASTS
Today I am going to show you how to make the most perfect baked chicken breasts. All it involves is butter, parchment paper, seasonings, fork, and a knife. Fork and knife not needed until you’s are ready to eat ’em up.
What you see up there is 4 chicken breasts all topped with my choice of seasonings and pats of butter. However, all of that is not the secret to my method. The secret is:
Simple Cheesy Baked Chicken Yum
- 2 pounds boneless chicken thighs or breasts
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 cup shredded cheese (cheddar or Colby jack recommended)
- Place chicken in a baking dish.
- Drizzle olive oil over the chicken and sprinkle with garlic powder and salt.
- Bake, uncovered, in a 350 degree oven for 20 minutes.
- Sprinkle cheese over the chicken and bake for 10 minutes more or until cheese has melted.
Allow me to put in a word again for using boneless chicken thighs instead of boneless chicken breasts. The thighs have more fat in them, so they are always juicier and more flavorful. I’ve found the price for thighs to be about the same, if not better than what I’ve found for breasts. I’m also enjoying the fact that I continue to find a natural brand of chicken marked down for quick sale at the store. I know it’s not the best of the best when it comes to chicken, but it is at least better than the worst. (You like my logic, there?) I grab all the marked down packages I find, often getting 2-pound packages for about $3.00, and freeze them for when I need them. What a huge money saver!
Have you been enjoying all the new Simple Recipes I’ve shared here lately? They’ll keep coming, because I’m on a roll and this is fun! Here’s the list of what I’ve shared so far:
Baked Chicken Drumsticks
The only time we really think about eating chicken drumsticks is when we roast a whole chicken. We forget to cook them on their own sometimes, but with this simple baked recipe, we're about to start! After a quick marinade, these drumsticks bake in the oven in no time and stay extremely tender and juicy. The high heat helps the skin get nice and crispy for a perfectly baked drumstick that only take about 20 minutes to bake!
Don't be afraid to mix up the marinade on these drumsticks. Use the same marinade as our grilled chicken sandwich and replace the lemon with lime and add some chili powder. Skip the soy sauce and add a little extra salt and taco seasoning or go for a sweet bbq profile with bbq sauce, honey, and a little olive oil to thin it out. Add a little heat with sriracha, chili garlic paste, or your favorite hot sauce.
The joy of a marinade is that you can prep the chicken whenever you have the chance and then when you are ready to cook the chicken is too. Make the marinade the night before even and let it sit in the refrigerator overnight. Bring the chicken out about 30 minutes before you are ready to bake it so it has a little time to come to room temperature. Cooked drumsticks can be stored in an airtight container in the refrigerator for about 3 to 5 days. Reheat in the oven to help re-crisp the skin.
For an even easier cleanup line your baking sheet with aluminum foil!
Looking for more drumstick recipes? Try these Sticky Grilled Chicken Drumsticks next!
Editor's Note: The introduction to this recipe was updated on July 27, 2020 to include more information about the dish.
Classic Baked Chicken
1 (3 to 4 pound) chicken , cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings), excluding the back
Freshly ground black pepper
1/2 cup low sodium chicken stock (see Recipe Note) or white wine for the gravy (optional)
Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.
Pat the chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan.
Sprinkle the chicken pieces all over with black pepper and a little more salt.
Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.
Don't crowd the pan allow room in between the pieces.
Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.
Then lower the heat to 350°F (175°C) and bake for an additional 10-30 minutes until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.
If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.
Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.
Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.
Transfer the drippings and stock/wine mixture to a saucepan and heat on medium high until reduced to your desired thickness.
If you want the gravy even thicker, you can make a slurry with a little cornstarch or flour (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.