Classic Baked Chicken Recipe

Classic Baked Chicken Recipe
Fat 47%Protein 52%
Percent Calories

1 serving of classic baked chicken recipe contains 151 Calories. The macronutrient breakdown is 1% carbs, 47% fat, and 52% protein. This is a good source of protein (34% of your Daily Value), vitamin b6 (31% of your Daily Value), and vitamin b12 (24% of your Daily Value).

Makes
4 servings
Prep Time
5 minutes
Cook Time
50 minutes

Ingredients

Directions

  1. Preheat oven to 400F. Rinse chicken in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center and there is a little room between pieces so they aren't crowded in the pan.
  2. Cook for 30 minutes at 400F. Then lower the heat to 350F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife and chicken is cooked through. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.
  3. Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
  4. To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a half cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan.
  5. Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.
  6. *While the chicken is baking, if you bought a whole chicken that was then cut into pieces, you may have the back, the neck, and some gizzard pieces to use for making chicken stock. You can chop up the back a little, put it and the neck and gizzards (not the liver) into a small saucepan, barely cover with water, bring to a simmer, cook while the chicken is cooking. When the chicken in the oven is done cooking, use the stock from simmering the extra pieces to make the gravy.
  7. Serve with steamed rice, mashed potatoes , or Spanish rice .

Nutrition Facts

For 1 serving of classic baked chicken recipe (161g)

NutrientValue%DV
Calories151
Fats8g 10%
Saturated fats1g 7%
Trans fats0g
Cholesterol90mg 30%
Sodium355mg 15%
Carbs0.3g 0.1%
Net carbs0.3g
Fiber0g 0%
Sugar0.3g
Protein19g
Calcium12mg 1%
Iron1mg 10%
Potassium243mg 5%
Vitamin D0μg 0%
Vitamins and Minerals
Alpha carotene0μg
Beta carotene1μg
Caffeine0mg
Choline48mg 9%
Copper0.1mg 9%
Fluoride0μg
Folate (B9)4μg 1%
Lycopene0μg
Magnesium23mg 5%
Manganese0mg 1%
Niacin6mg 35%
Pantothenic acid1mg 23%
Phosphorus178mg 25%
Retinol10μg
Riboflavin (B2)0.2mg 16%
Selenium21μg 38%
Theobromine0mg
Thiamine0.1mg 8%
Vitamin A IU33IU
Vitamin A10μg 1%
Vitamin B121μg 24%
Vitamin B60.4mg 31%
Vitamin C0mg 0%
Vitamin D IU1IU
Vitamin D20μg
Vitamin D30μg
Vitamin E1mg 5%
Vitamin K5μg 4%
Zinc2mg 16%
Sugars
Sugar0.3g
Sucrose0g
Glucose0g
Fructose0g
Lactose0g
Maltose0g
Galactose0g
Starch0g
Fats
Saturated fats1g 7%
Monounsaturated fats4g
Polyunsaturated fats1g
Trans fats0g
Fatty Acids
Total omega 30g
Total omega 61g
Alpha Linolenic Acid (ALA)0g
Docosahexaenoic Acid (DHA)0g
Eicosapentaenoic Acid (EPA)0g
Docosapentaenoic Acid (DPA)0g
Amino Acids
Alanine1g
Arginine1g
Aspartic acid2g
Cystine0.2g
Glutamic acid3g
Glycine1g
Histidine1g
Hydroxyproline0g
Isoleucine1g
Leucine2g
Lysine2g
Methionine1g
Phenylalanine1g
Proline1g
Serine1g
Threonine1g
Tryptophan0.2g
Tyrosine1g
Valine1g

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