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02-29-2008, 08:06 AM
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#1 |
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Vice Admiral
  
Join Date: Aug 2000
Location: StL
Posts: 4,114
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How Should I Bake My Chicken?
I got a whole chicken I'm just itchin to bake, but I'm not sure how I want to spice it up.
Got any suggestions?
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"I know the pieces fit, cause I watched them fall away." "Cold silence has A tendancy to Atrophy any Sense of compassion." MJK |
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02-29-2008, 12:10 PM
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#2 |
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Fleet Admiral
Join Date: Oct 2000
Location: In a nutshell
Posts: 9,677
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wash and dry the chicken well inside and out before roasting..
in a separate bowl put a few tablespoons of olive oil, red wine vinegar, salt, paprika, lemon juice,ground basil, black pepper, bell's poultry seasoning and just a bit of brown sugar..mix it up well..then roll the chicken in it till it is well coated..(i't shouldn't be real liquidy, more like a sludgy mixture..whatever is left in the bowl after you roll the chicken should be placed INSIDE the chicken..bake at 400 degrees till skin is crispy..then turn oven down to 350 and bake till juices run clear on a fork prick..mmmmm or, you can rub the chicken all over with some roast garlic paste, salt,pepper and lemon zest or you can make a nice bbq sauce out of ketchup, brown sugar, hot sauce, black pepper, and cumin and coat it with that or you can make a dry rub out of rosemary, thyme, salt, pepper, and paprika and use that.. or how about just salt, garlic powder, and pepper..???? Last edited by oblongmelon : 02-29-2008 at 12:12 PM. |
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02-29-2008, 01:47 PM
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#3 |
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Chief of Naval Operations
 
Join Date: Mar 2000
Location: Kansas City area
Posts: 10,947
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Usually we do just salt, pepper & some garlic powder and it's delicious but OMG, that first choice sounds awesome, obby.
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02-29-2008, 05:30 PM
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#4 | |
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Fleet Admiral
Join Date: Oct 2000
Location: In a nutshell
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Quote:
it's even better if you coat the chicken a day in advance and let it get really soaked in..pricking the skin doesn't hurt either if you do it that way..mmmm I want some NOW! |
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02-29-2008, 02:40 PM
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#5 |
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Secretary of the Navy
 
Join Date: Feb 2001
Location: Chillin' N Da 'Hood
Posts: 34,390
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Lemon pepper or Lime pepper should kick it up a notch.
 personally, I'd rather GRILL my chicken rather than bake it. 
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02-29-2008, 02:46 PM
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#6 |
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Chief of Naval Operations
Join Date: Feb 2001
Posts: 11,275
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Some time I'd like to give beer can chicken a try.
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02-29-2008, 05:30 PM
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#7 | |
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Fleet Admiral
Join Date: Oct 2000
Location: In a nutshell
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Quote:
I like mine grilled too but oven roasting is ok if you start with really high temps...you know, for that nice crispy skin! |
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03-01-2008, 04:59 PM
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#8 | |
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Vice Admiral
Join Date: Aug 2000
Location: StL
Posts: 4,114
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Quote:
Me too. I've got an awesome chicken rub that goes great on thighs. But, I need to change up my dinner a bit, hence the baking. |
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02-29-2008, 09:27 PM
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#9 |
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Lieutenant Junior Grade
 
Join Date: Sep 2007
Location: Roaming
Posts: 120
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I use Dixie Fry for my chicken. It tastes like fried chicken but is baked in the oven with no oil (well just a spray.) For anyone who loves fried chicken but can't tolerate the 'fried' this should work out well. It does NOT taste like Shake-n-Bake.
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03-01-2008, 10:06 PM
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#10 |
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No longer a Pho virgin
Join Date: Dec 2002
Location: Ala-effin'-bama!
Posts: 2,637
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Marinate in a mixture of a half-cup of olive oil, a quarter-cup of lemon juice, and one packet of Good Seasons dry Italian dressing mix.
Grill indirect (lid down, heat on one side, chicken on the cold side) for 30-45 minutes or until edge-browned... Edit - oops, you said a whole chicken... You could do it this way, but pieces would be easier. This marinade is good for pork tenderloin as well...
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03-03-2008, 06:03 PM
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#11 | |
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Vice Admiral
Join Date: Aug 2000
Location: StL
Posts: 4,114
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Quote:
Doesn't sound bad, but I'm baking, not grilling. My bbq pit isn't really big enough or designed well enough for indirect grilling either. Maybe once I get mo' money, I'll get a big grill. I took a guess at obby's ingredient amounts and had to substitute a bit. (red wine instead of red wine vinegar, for example) I'm hoping it comes out alright. |
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04-03-2008, 06:50 PM
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#12 |
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Commander
Join Date: Sep 2002
Location: St.Augustine FL. Plymouth Rock is a newbie!
Posts: 1,223
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So? How was the chicken? Us peanut-butter-and-jelly guys are dying to know the results!
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Wait a second... you're telling me Sixpac Shakur is a CHICK? |
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04-04-2008, 09:55 PM
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#13 |
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Vice Admiral
Join Date: Aug 2000
Location: StL
Posts: 4,114
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I don't think I mixed Obby's ingredients correctly. It tasted pretty much like chicken, not spiced up chicken.
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04-05-2008, 12:43 AM
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#14 |
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Fleet Admiral
Join Date: Oct 2000
Location: In a nutshell
Posts: 9,677
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Did you make a sludge out of the ingredients? so that it stuck to the chicken? It adheres nicely to the skin and bakes up nice and goldeny brown with alot of flavor!
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04-06-2008, 12:46 PM
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#15 |
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Vice Admiral
Join Date: Aug 2000
Location: StL
Posts: 4,114
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I thought I did. I'm going to need you to start making "cooking with obby" youtube vids...
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