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)

Nutrient Value %DV
Calories 151
Fats 8g 10%
Saturated fats 1g 7%
Trans fats 0g
Cholesterol 90mg 30%
Sodium 355mg 15%
Carbs 0.3g 0.1%
Net carbs 0.3g
Fiber 0g 0%
Sugar 0.3g
Protein 19g
Calcium 12mg 1%
Iron 1mg 10%
Potassium 243mg 5%
Vitamin D 0μg 0%
Vitamins and Minerals
Alpha carotene 0μg
Beta carotene 1μg
Caffeine 0mg
Choline 48mg 9%
Copper 0.1mg 9%
Fluoride 0μg
Folate (B9) 4μg 1%
Lycopene 0μg
Magnesium 23mg 5%
Manganese 0mg 1%
Niacin 6mg 35%
Pantothenic acid 1mg 23%
Phosphorus 178mg 25%
Retinol 10μg
Riboflavin (B2) 0.2mg 16%
Selenium 21μg 38%
Theobromine 0mg
Thiamine 0.1mg 8%
Vitamin A IU 33IU
Vitamin A 10μg 1%
Vitamin B12 1μg 24%
Vitamin B6 0.4mg 31%
Vitamin C 0mg 0%
Vitamin D IU 1IU
Vitamin D2 0μg
Vitamin D3 0μg
Vitamin E 1mg 5%
Vitamin K 5μg 4%
Zinc 2mg 16%
Sugars
Sugar 0.3g
Sucrose 0g
Glucose 0g
Fructose 0g
Lactose 0g
Maltose 0g
Galactose 0g
Starch 0g
Fats
Saturated fats 1g 7%
Monounsaturated fats 4g
Polyunsaturated fats 1g
Trans fats 0g
Fatty Acids
Total omega 3 0g
Total omega 6 1g
Alpha Linolenic Acid (ALA) 0g
Docosahexaenoic Acid (DHA) 0g
Eicosapentaenoic Acid (EPA) 0g
Docosapentaenoic Acid (DPA) 0g
Amino Acids
Alanine 1g
Arginine 1g
Aspartic acid 2g
Cystine 0.2g
Glutamic acid 3g
Glycine 1g
Histidine 1g
Hydroxyproline 0g
Isoleucine 1g
Leucine 2g
Lysine 2g
Methionine 1g
Phenylalanine 1g
Proline 1g
Serine 1g
Threonine 1g
Tryptophan 0.2g
Tyrosine 1g
Valine 1g

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