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    What is the best way to cook a chicken in the oven?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the best way to cook a chicken in the oven?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best way to cook a chicken in the oven?),it will help you,my kids.

I have tried soo many times to get it right but I just can't get it right. I've heard beer cans and chicken stands and sticking them in plastic bags! Help please n_n

Answers:
MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

Other Answers:
With the oven on.

when its dead why would you want to cook children in the oven?

with manteka

First make sure it is dead!

Seriously those oven browning bags work great (e.g. Reynolds).

take the chicken out, put it on foil paper, set the oven to 350, and time it for an hour! after n hour, turn off the oven and let the chicken sit in for 10 minutes! ARE U JAPANESE??? ur name is similar to hurujuka girls!
Source(s):
years experience cookin chicken! make sure your oven has that rubber insulation around the inside of the door. preheat the oven and use one of those turkey bags and follow the directions of it

GO TO THE STORE AND GET MCCORMICKS CHICKEN IN A BAG MIX FILL IT WITH VEGGIES(POTATOES) ALSO AND FOLLOW THE DIRECTIONS,SIMPLE AND CHEAP

don't but the oven on high i am 14 and i can cook or make it on the grill or you can but a big pot of water let that water boil and then but the chicken on they it might take a few houes but it wiil be good
Source(s):
ummmmmm try it and if you anything eles bout cooking ask me ok lol

Cook at 450 for 30 minutes. Then turn the oven down to 350 and cook for another 60-90 minutes or until the breast temperature reaches 165. The temps are for about a 6-7 lb bird. well, the best way is to cut some of the pieces off, put some oil in the pan, and water, also, make sure that if it's a big piece you make a whole in th middle, or if you want to cook the whole chicken in the oven, then use a temperature stick that way you know if it's done from the middle, also, always keep the temperature low, like 300, then at the end raise it up to 450, that way it cooks good, it won't be ready from the outside and raw from the inside

I have one of the chicken stand cookers. Cook it at 400 degrees for about 30 minutes per pound. Season it with your favorite seasonings, I always use garlic and a little olive oil... should turn out fine.

89. PINEAPPLE SPICED CHICKEN

1 fryer, disjointed
1/4 cup vegetable oil
1 onion, sliced
1 cup chicken broth
1 can (12 1/2 oz) pineapple chunks with juice
2 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon dry mustard
1 small green pepper, sliced

Brown chicken in vegetable oil. Remove, sprinkle with salt and pepper. Cook onion for 3 minutes in drippings. Add broth, juice from pineapple and lemon juice. Mix soy sauce, cornstarch and mustard, add to hot liquid, stirring until clear and thickened. Add chicken, cover and simmer for 20 minutes. Add green pepper and pineapple chunks. Cover, cook slowly for 5 minutes.
4 servings.

VARIATION: 90. ALOHA ALOHA:
In the above use 1/2 teaspoon ginger and 1 teaspoon grated lemon peel instead of mustard. Add 10 sliced dates with green pepper and pineapple. Garnish with toasted almonds and serve with rice.
4 to 6 servings.


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91. CHICKEN PAELLA

1 fryer, disjointed
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup vegetable oil
1 cup raw rice
1 onion, chopped
1 clove garlic, minced
1 can (16 oz.) tomatoes
1 cup water
1/4 teaspoon marjoram
1 small can oysters or shrimp
Dash Tabasco
1 pkg. (10 oz.) frozen peas, cooked

Dredge chicken with flour mixed with half of salt and pepper. Brown in vegetable oil. Remove chicken, pour off all but 2 tablespoons oil and browned bits. Cook rice, onion and garlic until lightly browned. Return chicken to skillet, add tomatoes, water, salt, pepper, marjoram and Tabasco. Cover and cook over low heat about 25 minutes. Gently mix in oysters and peas. Heat through.
6 servings.


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92. ARROZ CON POLLO

1 fryer, disjointed
1/4 cup vegetable oil
1 cup celery, chopped
1 green pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 cup raw rice
1 can (8 oz.) tomato sauce
1 1/2 cups water
1/4 to 1/4 teaspoon saffron
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon brown sugar
1 can (4 oz.) pimientos, chopped

Coat chicken with hot vegetable oil in heavy skillet. Brown over medium heat. Remove chicken, add remaining ingredients, except pimiento. Stir well. Replace chicken, cover, cook slowly 30 to 40 minutes until rice is done. Fluff rice with fork, add pimiento, heat through.
4 to 6 servings.


— – —

93. CHICKEN TETRAZZINI

5 tablespoons vegetable oil
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups chicken broth
1 can (4 oz.) sliced mushrooms
2 cups chopped cooked chicken or turkey
4 oz. spaghetti, cooked
1 cup grated American cheese
1/2 cup dry bread crumbs

Blend 3 tablespoons vegetable oil and flour over medium heat until smooth. Add salt and broth. Cook, stirring till thick. Add mushrooms with liquid. In oiled 2-qt. casserole, alternate layers of chicken, spaghetti, cheese and mushroom sauce. Top with crumbs mixed with remaining vegetable oil. Bake at 375 degrees (moderate oven) for 25 to 30 minutes.
6 servings.


— – —

94. CHICKEN CACCIATORE

1 fryer, disjointed
1/2 cup flour
2 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
2 onions, chopped
1 can (16 oz.) tomatoes
1 can (8 oz.) tomato sauce
2 cloves garlic, minced
1 1/2 teaspoon oregano
1 teaspoon celery seed

Coat chicken with flour mixed with half of salt and pepper. Brown in hot vegetable oil in deep fry pan. Remove chicken. Cook onions until soft. Add remaining ingredients and chicken. Cover and simmer for 40 minutes or until tender, turn occasionally.
4 to 6 servings.


— – —

95. CHICKEN CAPERS

1 fryer, disjointed
1/4 cup flour
1/2 teaspoon each onion powder, salt
1/4 teaspoon pepper
1/4 cup vegetable oil
1/4 cup water or white wine
1 can (4 oz.) sliced mushrooms
1/2 cup sliced stuffed olives
2 tablespoons capers

Dredge chicken in flour, onion powder, salt and pepper mix. Brown in Vegetable oil. Add water, cover and cook slowly for 20 to 30 minutes. Add mushrooms, olives and capers, heat through.
4 servings.


— – —

96. CHICKEN OREGANO

1 fryer, disjointed
1/4 cup vegetable oil
1 onion, chopped
1 clove garlic, minced
2 fresh tomatoes, diced
1 can (4 oz.) mushrooms and juice
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oregano or dill weed

Coat chicken with hot vegetable oil in heavy skillet. Brown over medium heat. Add onion and garlic, cook 3 minutes. Add remaining ingredients. Cover, cook slowly for 30 minutes. Nice with rice.
4 to 6 servings.


— – —

97. COQ AU VIN

1 roasting chicken, disjointed
1 teaspoon salt
Dash pepper
2 tablespoons flour
3 tablespoons vegetable oil
6 whole small onions
1 clove garlic, minced
1 can (4 oz.) sliced mushrooms
1 1/2 to 2 cups red wine
1 teaspoon whole coriander or 1 large bay leaf
1/4 cup minced parsley
3 green onions, sliced

Coat chicken with seasoned flour. Brown in heavy skillet in hot vegetable oil. Remove. Add onions and garlic, cook until tender. Add remaining ingredients and chicken. Cover, simmer for 2 hours till chicken is tender. Serve over rice.
6 servings.


— – —

98. CHICKEN MARENGO

1 roaster or fryer, cut up
1/4 cup vegetable oil
1 clove garlic, minced
1 onion, chopped
1 1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup white wine or chicken broth
2 tomatoes, peeled, quartered
1 cup fresh mushrooms or 1 can (4 oz.)

Coat chicken with hot vegetable oil in skillet. Brown. Add garlic, onion, seasonings and wine. Cover, cook slowly until chicken is done. The last 5 minutes add tomatoes and mushrooms.
4 to 6 servings.


— – —

99. CHICKEN TARRAGON

1 fryer, disjointed
1/4 cup vegetable oil
1 onion, thinly sliced
1/2 pound fresh mushrooms, diced
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon tarragon or marjoram
1/4 cup chicken broth, wine or water

Coat chicken with hot vegetable oil in heavy skillet. Brown over medium heat. Add remaining ingredients. Cover and cook over low heat for about 30 minutes or until chicken is tender.
4 servings.


— – —

100. SESAME FRIED CHICKEN

1 fryer, disjointed
1 egg
2 tablespoons milk
1 tablespoon flour
1/2 cup sesame seeds
1/2 cup flour
1 1/2 teaspoons salt
Dash pepper
Vegetable oil to depth of 1 inch in large fry pan

Dip chicken in egg combined with milk and 1 tablespoon flour, then in mixture of sesame seeds, 1/2 cup flour and seasonings. Place chicken in moderately hot (350 degrees) vegetable oil. Cover, cook 10 to 15 minutes. Turn when golden brown, reduce heat. Finish cooking (about 10 minutes.) without lid.
6 servings.


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101. MEXICAN CHICKEN

1 3 lb. chicken, disjointed
1/2 cup vegetable oil
1 green pepper, chopped
1 clove garlic, minced
2 cans (8 oz.) tomato sauce
1 to 2 teaspoons chili powder
1 teaspoons salt
1/4 teaspoon Tabasco
2 whole cloves
1/2 oz. unsweetened chocolate

Coat chicken with vegetable oil. Brown, place in baking dish. Pour off all but 3 tablespoons vegetable oil and browned bits and cook green pepper, onion and garlic. Combine with remaining ingredients. Heat until chocolate is melted. Pour over chicken. Cover and bake at 350 degrees (moderate oven) for 45 minutes or until done.
6 servings.
Source(s):
http://www.cooks.com/rec/guide/chicken101i.html#cooks_gc_96 I bake mine at about 325 degrees, rub butter all over and then use salt, pepper & garlic powder, tent it with foil (so it bastes itself) for about 1 hour. Ck it after about 45 minutes, you should be able to stab the thick meat (around the thigh) and the juices should run clear - not red. When done --DO NOT cut up right away -- let it sit & rest for about 15-20 minutes and then enjoy.

You can also use a Reynolds cooking bag (they are so great!!) - use for chickens, turkeys, etc -- they come out golden brown and wonderful --simply read the instructions on the bags (they come in different sizes for your convience).

Tried racks in the past - don't care for them. Try this:

Garlic-Butter Chicken

1 chicken, cut up
1/2 cup butter or margarine, melted
1 tablespoon garlic salt
1/4 teaspoon freshly ground black pepper

Place chicken, skin-side down, in a 9 x 13-inch pan. Combine remaining ingredients. Brush chicken with some of the butter mixture and bake at 350*F for 30 minutes, basting a couple of times. Turn chicken, and bake for another 30 minutes or until lightly browned, basting frequently.
Source(s):
Six Ingredients or Less Chicken Cookbook by Carlean Johnson When I first glanced at the question I thought it said CHILDREN!! LOL I was gonna reply to check out this video clip for more info (click the following....you'll love it!!!)
http://www.mojoflix.com/Video/What-s-Cooking.html
Source(s):
Anyway, this is a great recipe for chicken tenders/breasts:
http://food.kaboose.com/pages/breaded-fried-chicken.html Maybe you can try this.Next time you wanna make chicken
don't buy a whole chicken.Buy a pack of chicken breasts.
Thaw them,then take a fork and poke holes all over it,then
marinate it in italian dressing.Then bake them in just a small
amount of the dressing.I know it's rediculous but I'm 21 and I
cannot cook that good.But when I make this it always comes out
rihgt and my family says it's good.So give it a try.It's delicious!
But hey you might want to do a whole chicken.My advice would be to go to the store and buy a injector and inject the chicken
with you favorite seasonings.Also another way would be to
deep fry it in peanut oil.This is also delicious. Wash it good, put it on a pan, and set the temp at 350.
I season it with lemon-pepper, and or lawreys season salt.
I cook it for 1 hour. But turn it over after 30 minutes. It you think its too dry add a little but of chicken broth, or water at the bottom of the pan. You can also rub lemon on it first too.



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