Baked Chicken

OMG! This chicken was so freaking awesome! I made it exactly to recipe and then at the end of cooking I mopped the chicken real good with BBQ sauce and finished cooking it for about 10 mins. When I took it out it smelled SO good! The skin was brown and crispy and with the BBQ sauce it tasted almost as good as grilled. It was very tender and moist inside too. I used Mrs. Dash regular seasoning quite liberally instead of the other seasoning mentioned. One note...be sure to line your pan with tin foil as it gets kind of messy. Also watch your chicken from getting too brown before its cooked. Just put tin foil over it so it doesnt burn. If you're going to add the BBQ sauce, dont cover it or it will steam and all your yummy crispy skin will pull off the meat.

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I passed on the patting dry the chicken and I realized it is an important step because when i do pat it down it is really crispy! Thanks for posting an easy recipe!

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A nice healthy change for my capillaries since they were beginning to scream for mercy. Oh, this falls under my 10 reasons why I love Recipezaar. Reason #1 I'm loaded with enough recipes to last me the rest of my life, but that doesn't stop me from continuously searching for the next 5 star recipe that will swoon my family. Swooning's a good thing. At the peek of their zombie-like state I can easily persuade them to do dishes and put out the garbage...and if I'm lucky, maybe, rake the leaves. Made for Alphabet Soup Tag.

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This was delicious and the family loved it! It's hard to find chicken recipes that pleases everyone, because I serve it so often. But this is easy, the skin comes out crispy and is a big hit. I brine my chicken first to make sure it stays moist. Love it and have made it several times. Thanks for the recipe!

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Loved it!! I can't believe how simple it was to make and how great the flavor turned out! I used drumsticks, about 6-8 of them. Mine were finished cooking in about 35-40minutes. My kids loved them, as did I. Will make again!

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Due to procrastination on my part, I was left with nothing thawed for Sunday dinner for DH and myself. All I had were two chicken hind quarters left from a 10 lb. bag I'd bought the day before. I had it earmarked for soup but I thought "What the heck." I brined them for an hour, using a quart of water w/ 1/4 cup of kosher salt dissolved in it. I lined a samll baking pan with foil and wrapped a small baking rack as well. I followed the recipe as written only using less butter of course, and it was a combination af real butter and I Can't Believe It's Not Butter. The seasoning I used was just a generic season-all blend. I made sure to pat dry the pieces really well before hand. A previous review stated that brined chicken wouldn't come out crispy, but that wasn't true in my case. 45 minutes in the oven, uncovered, with a five minute rest worked really well. The chicken was moist and the skin was wonderfully crispy! Such a delightful result from two lower class cuts of chicken! Served it with warm buttered french bread, canned corn, and tossed salad. Great quality from low budget fare. Wonderful, simple recipe I'll use again and again! Five stars!

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I would give this 5 stars for simplicity and the fact that it would probably be liked by kids, adults, and picky eaters. But I give it 3 stars for taste (a bit dry, even though cooked only 50min and chicken breasts were HUGE), and a bit too much butter for my taste - the bottom of the pan was very greasy, a thick layer of oil/butter at the end.

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This recipe was amazing. However, I think that it called for too much butter. But, both my fiance and I loved it. Definitely will be having it again!

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I was SHOCKED at how awesome this chicken turned out, because it couldn't be any easier to make! I even sometimes use boneless, skinless breasts and it still turned out just perfect. My family just loves this recipe and they ask for it all the time, and I'm not complaining!

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I hesitated to rate this recipe because I made it with boneless breasts; as that was what I had thawed. But they were so juicy and good I decided to rate it anyway. I baked them at 375 for about 50 minutes. Didn't have seasoning salt so I threw together salt, garlic powder, paprika, and some rotisserie blend. I can't wait to try this with bone in breasts. Thanks for posting this.

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My husband and I are in love with this recipe! The chicken was so moist and flavorful with the perfect amount of crispy. We used 1/2 the butter (2 TBSP) and it was still amazing. We are trying it tonight with boneless skinless breasts and will report the results afterward.

Thanks for sharing Kim!

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So easy, so delicious! I used chicken thighs and instead of the season-all I used salt, pepper, garlic and adobo. I put the chicken on a crisping rack so that the bottom wouldn't get soggy from the butter. I brushed on more butter every 15 mins and the chicken was crispy and delicious

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I followed this recipe exactly as it was written and it was absolutely wonderful! The chicken was so moist and the flavor was so good. My family really enjoyed this and I will absolutely make this again.

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shamefully easy. i'm almost embarrassed by the raves it draws. i use lawry's and always make more than enough to use in other dishes that call for cooked chicken, like #107271 Baked Arroz Con Pollo. i've made it in different ovens, takes between 40-50 minutes and comes out PERFECT every time. thanks so much.

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I make this at least 2 times a month. This is our go-to chicken recipe! Simple and delicious and easy to make. The only change is I use olive oil instead of butter (just brushed all over)...it's yummy both ways. And I sprinkle a bit of pepper on the adult's chicken (leave it off on the kids).

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I was surprised when this chicken turned out dry and tough after reading all the great reviews and following the recipe/cooking time exactly. I will not be making this again.

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Very tasty and very moist! Even my picky mother-in-law liked it. A keeper recipe for sure. Thanks for sharing!

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Supremely easy and supremely delicious!

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So good to be such a surprisingly simple recipe. I used chicken breasts and cooked 375 for about 45 minutes. Will definitely make again.

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The first time I made this was because I wanted some yummy chicken to put in my mac and cheese. My husband and I finished the leftover chicken and now I find myself craving it. It's delicious and tastes like a rotisserie chicken - but MUCH cheaper!

I used Cajun seasoning, cayenne pepper, black pepper, and salt on mine. Only took about 40-45 mins to cook through.

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