Questions About How To Bake Chicken In The Oven

Laura asks…

I have a oven pan how do I bake chicken?

I have a big cover pan I use in the oven. I want to bake chicken in it. It has a grid on the bottom so the food is not in water, do I add water in it, or can you bake chicken in a oven without water

admin answers:

Sticky Chicken
3 pounds whole chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 large onion -- quartered

Combine all spices together in a small bowl. Rub mixture into chicken well inside and outside on the skin, patting into the skin and try to make it evenly distributed. Put in a large plastic bag refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity with whole small or cut onions. Roast un-covered at 250 degrees for five hours. (Not a misprint, 250 degrees for five hours.) Baste fairly often with pan juices until they caramelize in the pan. Chicken will turn golden brown. Make two or three at a time, they freeze wonderfully as a whole chicken. Most home cooks will say this is the most delicious tender and moist chicken you can make at home. (I think it is referred to as ‘sticky chicken’ because the rub is very sticky and it gets all over your hands.)


Lebanese Chicken
3/4 cup fresh lemon juice
8 large garlic clove(s), minced
2 tablespoons thyme, minced or
2 teaspoons dried thyme
1 tablespoon paprika
1 1/2 teaspoon ground cumin
3/4 teaspoon cayenne pepper
2 3 pound whole chickens (Split chickens lengthwise, backbones removed and discarded)
Lemon wedges to garnish

Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 425 F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about an hour. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately. This chicken becomes dark, golden brown when you baste it, it looks beautiful and tastes delicious.


And, then I do a very simple high heat roast chicken all the time.

Roast Chicken
1 large 5-6 pound chicken
Olive Oil
Salt, Pepper, Granulated Garlic
Onions are optional.

Preheat your oven to 425 degrees. Clean your chicken and rinse it. Make sure it is fairly dry by using papertoweling to pat it dry. Place your chicken in a roasting pan, drizzle olive oil over it and rub it in a little bit. Then, use equal parts of salt, pepper, and the granulated garlic (1 teaspoon of each is good), and sprinkle and if you want, rub it in a little. Stick a quartered onion into the cavity if you like. Then, place in the oven for about 50 to 70 minutes (depending on your oven's temperature control and the fat and size of your chicken).

A cooked roasted chicken will have a leg that moves easily and is golden, and the juices will run clear.

Joseph asks…

How to bake chicken in the oven?

I'm making a total of 8 skinless, boneless chicken breasts. How long should i cook it for? and at what temperature so that it doesn't turn out rubbery? guests are coming soon, so answers are appreciated!
merry christmas!

admin answers:

Wash the breasts under some water. Then rub them with some olive oil. Liberally sprinkle spices( I like rotissere spice) on both sides. Place in pan and put in a 400F oven for 15 minutes. Reduce heat to 325F and cook for 30 minutes. Take a meat thermometer and impale two pices together at the thickest point. The temperature should read over 165F but less than 200F. If not, return for another 10 minutes and recheck.

Robert asks…

how long should you bake chicken in the oven?

Bonus Question: If a recipe calls for soaking in milk, can you substitute that with rice milk? 10 Points to the best answer! Thanks a bunch.
I should have specified: chicken tenders or chicken breasts, not a whole chicken roaster! Thanks

admin answers:

Best to look at the instructions on the chicken as it depends on the weight. A good way to check is to cook it for as long as you think and then stick a sharp knife into the bit between the body and the wing - if the juices that come out run clear, it's cooked. If there is some pink in there then it needs longer.

Aha! Well, a few minutes on a griddle pan or in a frying pan until the chicken breast is firm to the touch - probably 5 on each side.

Chris asks…

How long should I bake chicken in the oven for to make sure it's safe to eat?

admin answers:

It depends on the tempurature of the oven, the thickness of the chicken, etc. Best way is to use a meat thermometer to measure the internal temp. When it reaches about 180 degrees F, it's done.

Thomas asks…

How long do I bake chicken breast in the oven for and at what temperature?

I want to make chicken parmigiana's tonight but I don't want to crumb and fry the chicken, I want to put it in the oven. Does anyone have any idea how long I put it in the oven for and for how long?
Hey, for those who wanted the recipe, I kind of make it up as I go along, but the last time I did this, I used chicken thigh fillets, and I put them on a tray with baking/non stick paper. Brushed some garlic oil over the top, then some pasta sauce, tomato based, and then sprinkle cheese over the top. With the thigh fillets you bake them at 180 degrees celcius for half an hour, but with the breast I'm not sure if I should cook it longer.
The breasts are skinless and boneless. They're also really quite large, but I might just slice them through the middle so theyre a bit thinner. Which means they would cook a bit faster too, which means that my partner and I eat before midnight :D

admin answers:

Boneless, skinless?

400 degrees for 20-25 minutes. No longer than that, or it will dry out.

Best way to do it is pound it out to an even thickness, then dip it in egg, then in breadcrumbs. The breadcrumbs will help to keep the chicken moist. If you bake it without breading, it will be tough on the outside.

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