Baked Chicken Lucerne Recipes

Steps:

• Heat oven to 425 degrees F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

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.

Steps:

• Heat oven to 375°F.
• Cook chicken in nonstick skillet on medium high heat 3 to 4 min. on each side or until lightly browned on both sides. Place chicken in 9-inch square baking dish sprayed with cooking spray.
• Dissolve bouillon in boiling water. Melt 3 Tbsp. butter in medium saucepan. Stir in flour and seasonings; cook and stir on medium heat 1 min. or until bubbly. Gradually stir in milk and bouillon mixture; cook and stir 3 to 4 min. or until thickened. Add cheese; stir until melted. Pour sauce over chicken in dish. Melt remaining butter; toss with bread crumbs. Sprinkle over chicken mixture.
• Bake 20 to 25 min. or until chicken is done (165°F).

Steps:

• Preheat oven to 400°F.
• Spray a shallow baking dish with non-stick cooking spray.
• Rinse chicken breast under cool running water.
• Pat chicken dry with paper towels.
• Place chicken in dish.
• Brush the melted butter over the chicken, using all the butter.
• Sprinkle with seasoned salt.
• Bake for 50-60 minutes or until cooked through.
• ~NOTE~Chicken takes only 50 minutes in my oven.
• Don't over cook, as they might turn out tough.

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line a sheet pan with aluminum foil.
• Stir together smoked paprika, granulated garlic, onion powder, salt, and pepper in a small bowl.
• Pat chicken leg quarters dry with paper towels. Gently lift the skin and sprinkle in 1/4 to 1/2 teaspoon of the seasoning blend, using a fingertip to spread the seasoning around under the skin. Brush both sides of each leg quarter with melted butter.
• Evenly sprinkle remaining spice mixture on both sides of each quarter and set cut side up onto the prepared sheet pan.
• Bake in the center of the preheated oven for 20 minutes. Turn the quarters cut side down using tongs and continue baking until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 160 degrees F (71 degrees C).
• Turn on the broiler and broil each side of the chicken leg quarters until skin is nicely browned, 3 to 4 minutes per side. Test for a final internal temperature with an instant-read thermometer of 165 degrees F (74 degrees C).
• Transfer chicken leg quarters to a serving plate. Tent with foil and let rest for 5 minutes before serving.