173 Reviews of Baked Chicken

From: I Married Shrek

On Feb 24, 2005

Tried and True for me. We use Lawrys. We also let the chicken dry on a rack (with a cookie sheet under it) in the frig overnight. This gives it a crisper skin when you bake.

From: Amber of AZ

On Feb 22, 2005

We must of cut the same recipe insert out of the Sunday paper. I have been making my chicken breasts using this recipe for a few years. I still have the original recipe I cut out. I use Morton's seasoning salt though. This is a recipe anyone could prepare. Especially with those bags of frozen, boneless, skinless chicken breasts. You can make as many or as few chicken breasts as you want. Kim is right, the chicken comes out juicy, tender, and very mild flavor. The chicken would be a great add in to other dishes such as casseroles and pasta as well.

From: Toosweet

On Aug 17, 2005

I felt the sesoning salt wasn't enough so after brushing w/ butter I sprinkled some garlic powder then some ROsemary. The flavour was AMAZING!! This recipe can be adjusted to suit your own preferences, go for it.

From: 5JFs

On Nov 6, 2006

Excellent!! This chicken was wonderful. I used boneless, skinless breasts and they were moist and tasty. My husband said "I don't usually like baked chicken, but these are great." My oldest daughter who usually only eats chicken in the nugget form asked for seconds. I also put the pan juices in a skillet and thickened into a gravy. It was great over mashed potatoes. I think you could also use turkey breasts. Thanks for posting. Sometimes the simplest recipes are the best.

From: Marie Nixon

On May 22, 2005

This turned out wonderful. I followed the recipe exactly and the oven time was perfect. I also quartered sweet onions, tossed them in melted butter and seasoned salt and added them to the roasting pan. They were prefectly done at the same time as the chicken.

From: Chef Hoffmeister

On May 26, 2009

Great recipe! Really flavorful. I made a few modifications and recommend trying them out. Instead of no-stick spray, try spreading 2 tablespoons of olive oil around the dish. I chopped up a package (or two) of grape tomatoes, half a red onion and 6-8 cloves of garlic - all in big chunks. Throw the veggies in the dish as a bed for the breasts, then into the oven. Then sprinkle diced green onion over the breasts. After baking, pour the oil/butter/veggies over the chicken after you plate the breasts. Really rich, really tasty.

From: Katy4

On May 26, 2005

This is the way my mom taught me to make chicken. Though I don't usually bother with melting the butter - I just put a pat on each piece and let the oven do it for me. comfort food in my house with veggies and mashed potatoes. Yum.

From: Junebug

On Mar 13, 2005

This recipe is so simple yet results in a moist and flavorful entree. I would't change a thing! Thanks so much for sharing your recipe Kim!

From: GrannyHen

On Jun 21, 2007

When i make this, I peel the skin back and put the seasoning on the meat, then put the skin back in place and season it too. Then I bake it. My bunch loves it.

From: me2006

On May 28, 2005

I'm vegetarian, so I did not try this recipe, but m boyfriend loved it. I tried it at first with chicken tenderloins, and reduced the baking time to about 20 minutes. It smelled wonderful and was incredibly moist. Thanks!