Sarahs Oven Baked Chicken Recipes

SARAH'S OVEN BAKED CHICKEN

Sarah's Oven Baked Chicken image

This is how my husband and I make simple chicken, though it's best with fresh chicken but frozen chicken, when thawed, works just as well. We use soy sause as a base for the spices and brush it on with a pastry brush, but you can use a bag if you need to.

Provided by Sarah

Categories Chicken

Time 35m

Yield 2-5 serving(s)

Number Of Ingredients 4

Ingredients

2 -3 skinless chicken breasts
1 teaspoon pepper (I use a mix of black, red & white)
2 teaspoons lemons, rind of or 2 teaspoons orange rind
1 -2 teaspoon garlic or 2 cloves garlic, minced well (to taste)

Steps:

Preheat oven to 375 degrees F& spray either a broiler pan, cookie sheet with sides, or a shallow casaroll dish.
Trim the fat and skin off of the chicken breasts.
You can place all the ingrediants in a bag and shake them together, or mix them with some water or soy sauce to brush onto the chicken.
Make sure the spices are evenly distributed or you'll end up with one lemony peice and one garlicky piece.
Bake in oven for 10 minutes then turn over and back until done, normally 10 minutes for my oven.
Serve with some rice or even mac& cheese and enjoy!

SIMPLE BAKED CHICKEN BREASTS

Simple Baked Chicken Breasts image

Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.

Provided by Always Cooking Up Something

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon coarse sea salt
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
1 tablespoon water, or as needed

Steps:

Preheat convection oven to 400 degrees F (200 degrees C).
Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg

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