Classic Baked Chicken Recipe
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
- 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.
- 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.
- 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.
- 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.
- Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.
- *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.
- 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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