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- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
Mildly spiced and slightly sweet chicken that comes out moist and tasty.
93 people made this
- 1 tablespoon mild paprika
- 1 tablespoon dried parsley
- 2 teaspoons brown sugar
- 1 teaspoon mustard powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 (1.5kg) whole chicken, cut into pieces
- 2 tablespoons vegetable oil
MethodPrep:15min ›Cook:45min ›Ready in:1hr
- Preheat an oven to 200 C / Gas 6. Combine the paprika, parsley, sugar, mustard, salt and pepper in a small bowl; set aside.
- Place the chicken pieces in a 20x30cm baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 74 degrees C.
Reviews & ratingsAverage global rating:(99)
Reviews in English (80)
This is delicious. I used chicken legs. I brushed each with a small amount of oil and then rolled in the spices. So easy and what a kick!-11 May 2009
by claire wesselhoft
I cooked this for a sunday dinner because it was easy and you just pop it in the oven while your dressing for church. My family really liked it and my husband don't care too much for baked chicken. The only thing I feel it needs different is too cut back on the paprika. It's a little too strong. overall it was very good. I fixed new potatoes with mine in the same pan.-29 Mar 2009
Delish! My youngest, pickiest eater said "this is how you make chicken, mom". It was easy, juicy, economical & delish. My husband can't have sugar or salt, so I just used a very small sprinkle of brown sugar & replaced the salt with garlic & onion powder. I also turned the chicken to coat on both sides. Great recipe, thanks Denise!!-20 May 2009
Indian Spiced Tray Baked Chicken with Veggies
Baked chicken is my favorite genre of food (if it’s legit to call a genre!) and there is no stopping to it since the time I had got my oven which is almost 2 years back from now! Oven-cooked chicken has something extra in it which always keeps me hooked and I keep on trying new recipes one after another.
Today’s recipe of Indian spiced tray baked chicken with veggies is an example of another such successful experiment. The name of this recipe is a mouthful and I don’t deny that at the same time making this Indian spiced tray baked chicken with veggies is worth every penny & effort of yours as it is one incredible dish packed in a single baking pan!
This recipe of Indian spiced tray baked chicken is very different from what I had tried so far. Baked chicken with potatoes is something we do frequently but chicken with eggplant? That’s new!
And I am always game for such experimental things which is why I could successfully create this spectacular dish at my own tiny kitchen and discovered some different yet amazing combination of flavors!
Thanks to Jamie Oliver, I discovered this stunning baked chicken recipe which proved to be a wholesome meal with not only delicious chicken but also delightfully tasty veggies.
Indian spiced tray baked chicken with veggies is really a spectacular dish for a reason. Because of all the veggies, this dish turns out so spectacularly colorful that it will perk you up instantly.
With the added aroma from the Indian spices, I bet you cannot stop feeling hungry as soon as you come in contact with this stunning Indian spiced tray baked chicken no matter how heavy your last meal was.
The chicken in this dish is crispy on the outside thanks to the skin and succulent on the inside infused with all good Indian flavors. And this perfect chicken is perfectly accompanied by loads of veggies which not only add extra crunch to the dish but also increases the nutrition level immensely without much of an effort.
If you cook for kids, this Indian spiced tray baked chicken would be an ideal recipe for you where you can hide veggies beneath the deliciousness of chicken for your little picky eaters.
First week of new year has already passed and I am still wondering how time could be so fast! It feels like yesterday when we had a nice family gathering on my birthday which falls on last but one day of the year.
And here I am today, spending the second weekend of the year inside my cozy blanket and craving for some hot chicken stew to soothe my sore throat. There is so much to do but so little time! Isn’t it UNFAIR?
At the time of such suffering, life does feel unfair, but when I look at such gorgeous food like this Indian spiced tray baked chicken, life feels like worth living again!
Well, I am old enough now to understand that life is not fair to anyone until and unless you take charge of it. So, there is no point in arguing with something as abstract as life and I better take charge of the tasks at hand.
Thankfully my today’s task is pretty simple and I guess I am successfully wrapping it up. This recipe of Indian spiced tray baked chicken with veggies is outstanding enough to make you crave for it on its own without me giving too much effort!
I would only add that it is childishly easy to make and you won’t have to recall a whole list of spices just because it is Indian spiced you would only need 3 things – turmeric, mustard seeds and curry leaves – to create this incredible delicacy at home.
This recipe of Indian spiced tray baked chicken with veggies is adopted from Jamie Oliver’s recipe in his Food Tube channel. When I first discovered it, baked chicken had already won my heart on top of it the ‘Indian spiced’ factor had me bowled over.
Initially I was surprised to see eggplant with chicken as it is not a common combination in Indian cuisine but I had my trust on Jamie Oliver and thank God I did!
It is indeed a different recipe but what fun in cooking if you don’t experiment! If you too love to cook as much as I do, you will surely agree with me that such experiments are the real fun of cooking and when they turn out to be as successful as today’s recipe, you just feel out of the world! Am I not correct?
You can add more experimental elements into this and make it your own signature dish nevertheless this Indian spiced tray baked chicken with veggies is definitely going to be a showstopper every time you serve it to your friends and family!
Cold Spiced Chicken
Drumsticks are the perfect portable food for a picnic in the park or a party in your backyard.
small chicken drumsticks (3 to 4 lbs)
flat-leaf parsley, chopped, for serving
- Heat oven to 450°F. In a large bowl, combine sugar, paprika, coriander, chili powder, garlic powder, and 1 tsp each salt and pepper.
- Pat chicken dry, then toss in spices to coat. Place drumsticks on a rimmed baking sheet and roast, turning after 10 minutes, until golden brown and cooked through, 15 to 25 minutes. Let cool slightly, then chill. If desired, sprinkle with parsley before serving.
COST PER SERVINGS: 70¢
PER SERVING: 210 calories, 10.5 g fat (3 g saturated fat), 24 g protein, 375 mg sodium, 4.5 g carbs, 1 g fiber
Baked couscous with spiced chicken
Put the chicken into an ovenproof dish. Season generously with salt and freshly ground black pepper. Add the curry powder, spices, garlic and oil and mix well. Cover and leave to marinate, chilled, for at least 20min and up to 24hr.
Preheat the oven to 200°C (180°C fan oven) mark 6. Put the couscous into an ovenproof serving dish and cover with stock. Add 1 level tsp salt, stir and leave for 5min to allow liquid to be absorbed.
Bake the chicken for 5min. Meanwhile, add the sultanas to the couscous and dot the butter over the top. Cover with foil and bake on the shelf below the chicken for a further 20-25min until the chicken is cooked right through.
To serve, add the chicken and juices to the couscous and mix, then sprinkle the coriander on top. To keep the dish warm, cover with foil, reduce oven temperature to 150°C (130°C fan oven) mark 2 and leave the dish in the oven for 10min.
How to Make Crispy Baked Chicken Breasts in the Oven
First, set out a large 9X13 inch baking dish. Place the chicken breasts in the dish and pour the Frank’s RedHot evenly over the top. Shake the pan a little so the sauce fully coats the chicken.
Cover and refrigerate for at least 1 hour. The breasts can marinate in the cayenne pepper sauce up to a full day before they are baked, so you can even prep this dish the night beforehand or in the morning before you set off for work.
Once you’re ready to bake, preheat the oven to 425 degrees F. Set out a rimmed baking sheet and line the pan with parchment paper. Then spray the parchment with nonstick cooking spray, and set aside.
Next get out a pie pan. Pour the panko and ranch dip mix in the pie pan, and mix well.
Working one at a time, use tongs or your hands to lift the chicken breasts out of the cayenne sauce and shake to remove the excess sauce. Note: If the chicken is too wet, the crust won’t get crispy.
Then dunk the chicken breast in the panko, and push around to coat well. Lay each coated breast on the prepared baking sheet.
After all of the buffalo chicken breasts are coated in crumbs and on the baking sheet, give them a light spray over the top with the nonstick spray oil.
Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses | Christopher Kimball’s Milk Street
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What do you need to make garlic butter baked chicken breasts?
- chicken breasts
- salt and pepper
- dried thyme
- garlic powder
- onion powder
- oil (for searing)
What if I only have chicken thighs, can I use those?
Yes, you can swap the boneless skinless chicken breasts for boneless skinless chicken thighs. But keep in mind that since chicken thighs aren’t usually the same weight as chicken breasts, they may require a little less time in the oven. Be sure to use a meat thermometer to check and make sure the internal temperature reaches 165ºF before eating.
For the shawarma spice:
In a small bowl, combine the salt, pepper, cumin, coriander, cardamom, ginger and garlic powder. Stir well and set aside.
For the chicken:
Pat the chicken breasts and thighs dry with paper towels and place on a large baking sheet. Generously season both sides of the chicken pieces with 2 teaspoons of the shawarma spice.
Melt 3 tablespoons of the butter with the olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Once it starts shimmering, add the chicken and sear in small batches for 4 to 5 minutes on each side, until crisp and golden brown. Transfer the chicken to a plate.
In the same pot, melt 3 more tablespoons of butter over medium-high heat. Once the butter is shimmering, add the pearl onions, season with 1/2 teaspoon of the salt and cook, tossing occasionally, until golden brown. Transfer the onions to a plate.
Melt another 3 tablespoons of butter in the same pot until shimmering. Add the mushrooms, season with 1/2 teaspoon of the salt and cook, tossing occasionally, until they are slightly softened but still maintain their shape. Return the onions and chicken to the pan.
With the heat still on medium-high, pour the white wine into the pan and deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon. Season with the remaining 1/2 teaspoon salt and the white pepper and allow the wine to cook off for just a few minutes.
Add half of the thyme, half of the rosemary, half of the sage and all of the shallots and stir thoroughly. Stir in the chicken broth and bring to a boil. Turn off the heat, cover the pot, and transfer to the center rack of the preheated oven. Braise for 30 to 35 minutes.
Once the chicken has cooked through (the thickest part of the breast should register 160°F, and the juices should run clear) remove it from the oven. Transfer the chicken, onions and mushrooms to a serving platter and cover with aluminum foil to keep warm.
Strain the pan juices through a fine-mesh sieve and pour back into the pot.
In a small bowl, whisk 1/2 cup cold water with the flour or cornstarch until smooth, then stir into the strained pan juices. Heat the mixture over high heat, stirring continuously, until it begins to thicken. Finish by stirring in the remaining 3 tablespoons butter and the remaining 1/2 teaspoon shawarma spice. Cook for another few minutes until the sauce is smooth and shiny. Turn off the heat.
For the couscous:
In a large pot, bring 8 cups of water to a rolling boil over medium-high heat and season with 1/2 teaspoon sea salt. Once the water is boiling, stir in the couscous and cook, uncovered, for 10 to 12 minutes until the grains have swelled, doubled in size and cooked through. Drain the couscous.
Melt the butter in a large pan over medium heat until shimmering. Add the couscous to the pan with the butter and toss for a few minutes to coat completely. Season with the remaining 1/2 teaspoon sea salt and 1 teaspoon of the shawarma spice and thoroughly stir. Pour in the chicken broth and simmer, uncovered, for 5 to 7 minutes so that the couscous absorbs the majority of the chicken broth. Remove from the heat and let rest for a few minutes.
Spoon the couscous onto a large serving platter, layer the chicken on top and surround with the mushrooms and onions. Spoon the sauce on top, and sprinkle with the remaining thyme, rosemary and sage. Serve immediately.
Quick-spiced chicken thighs with ɾmergency biryani'
For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs.
Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands.
Cover the dish and chill in the fridge until needed, or ideally overnight.
When the chicken has marinated, preheat the oven to 200C/400F/Gas 6.
Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs.
Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken.
Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through.
Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour.
Add the mushrooms and continue to fry for 2-3 minutes, or until softened.
Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant.
Add the rice and stir until well combined.
Add enough cold water to the pan to reach 1cm/½ in above the level of the rice.
Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice).
Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender.
To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad.
4 boneless, skinless chicken breast halves
salt and pepper, to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
Season the chicken with salt and pepper as desired and place the chicken in a single layer in the greased baking dish.
In a bowl, whisk together the honey, mustard, basil, paprika, and parsley.
Brush about half of the honey-mustard mixture over the chicken.
Place the baking dish in the oven and bake at 350 degrees F for 30 minutes. Turn the chicken pieces over, brush with the remaining honey-mustard mixture, and bake for another 10-15 minutes or until the chicken is cooked through.