SImple Baked Chicken Recipe?

I'm looking for a very simple and easy, but not bland, baked chicken recipe. I'm new at cooking so I need a ';no fail'; recipe that I wont mess up. I'm trying to avoid ones with canned soup or a lot of sauce. Thank you for any suggestions! =)SImple Baked Chicken Recipe?
4 chicken breast no bone,tbsp.basil,1/2 cup lemon or lime juice,garlic powder to taste,tbsp.greek seasoning, large plastic bag Put chicken in bag and add the other ingredients.Marinade for up to 3 hours. Bake at 350* for 35-45 minutes. I usually serve it with brown rice and a small salad.SImple Baked Chicken Recipe?
Baked Chicken Dinner Recipe





1 whole chicken, 4 lbs, washed and patted dry


2 cloves garlic


Salt


Pepper


Fresh herbs: tarragon, rosemary or thyme


6 tablespoons butter


1 onion, peeled and halved


3 parsnips, peeled and chopped into 3 inch pieces


3 carrots, peeled and chopped into 3 inch pieces


3 potatoes, quartered


2 tablespoons olive oil


Gravy:


Splash white wine


1 cup chicken stock


Chopped fresh herbs


Salt


Pepper





Preheat oven to 425 degrees. Remove giblet bag from chicken's cavity. Season cavity well with salt and pepper. Chop up garlic with salt and herbs. Mash garlic mixture with butter. Slide butter mixture under breast skin of chicken and next to legs. Stuff cavity with onion and whole herbs. Place chicken into roasting pan. Roast for 30 minutes at 425 and then reduce heat to 375. In a large bowl, toss vegetables with olive oil and add to roasting pan. Roast chicken for another 40 minutes. Occasionally baste chicken with pan juices. To check chicken for doneness, prick leg with knife and press to see juices. If the juices run clear, then the chicken is done. Remove from oven and let sit for 15 minutes. Remove roasted vegetables to a side dish and keep warm in oven. Place roasting pan on stove burner over medium heat. Add wine and chicken stock. Stir and rub bottom of pan to scrape up brown bits. Bring to a simmer and season with salt and pepper. Serve hot
Easy Baked Chicken:





1录 hours 5 min prep


4 servings





4 boneless skinless chicken breasts


1 (6 ounce) package Stove Top stuffing mix


1 (10 3/4 ounce) can cream of mushroom soup


1/2 teaspoon paprika


5 3/8 ounces water





1. Mix Stove Top stuffing per package directions.


2. Pat into mound in baking/ casserole dish.


3. Place chicken breasts over stuffing.


4. Sprinkle with paprika.


5. Blend mushroom soup and water and pour over all.


6. Cover and bake at 325 for approximatley 1 hour.
MY FAVORITE SIMPLE ROAST CHICKEN





Mon Poulet R么ti











One 2- to 3-pound farm-raised chicken


Kosher salt and freshly ground black pepper


2 teaspoons minced thyme (optional)





Unsalted butter


Dijon mustard





Preheat the oven to 450掳F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.





Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.





Now, salt the chicken 鈥?I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.





Place the chicken in a saut茅 pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone 鈥?I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.





Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.





Makes 2 to 4 servings.
Preheat your oven to 425.


Put chicken breasts on a pan or in a baking dish. Take a packet of ranch dressing mix and sprinkle over the chicken. Bake for 45 mins to an hour. (When you peirce the thickest part of the chicken the juice should run clear for fully cooked chicken.)
Easy Baked Chicken


Beat a couple of eggs - dip your boneless/skinless chicken breasts in the beaten egg and roll them in breadcrumbs. I use Italian seasoned breadcrumbs, but the other ones are good too. Brown the chicken breasts on the stove - long enough to brown the bredding - I use margarine, but you could brown them in olive oil too. Then I bake them at 350 degrees for about a half an hour. Easy!
Simple Baked Chicken


1 (3 lb) whole chickens


1/4 cup water


1 tablespoon butter or margarine


1 small onion (peeled and whole)


1 celery rib


3 tablespoons seasoning salt





1. pour water in 8 inch baking dish.


2. rinse chicken and then coat with butter.


3. holding chicken up (over the sink), sprinkle all over with seasoned salt.


4. place chicken in baking dish, top with any extra seasoned salt.


5. put celery and onion in chicken's';cavity';.


6. cover with aluminum foil and bake for at least 1 hour at 350 degrees.


7. uncover and bake an additional 10 to 15 minutes for chicken to';brown'; lightly.