This article is about cooking pieces of chicken in the oven. The
first couple of recipes involve roasting or baking: the first is for
chicken tenders, the second is for thighs. The third and last recipe is
for braised chicken thighs. All the recipes here call for olive oil, but
you can substitute melted butter if that is what you want.
Chicken Tenders
I usually make this with a package of chicken tenders; that's about 12 pieces in a single package. You can also make this with chicken breasts, cut up into 1" strips. As with any white meat, be careful not to overcook.
You'll need: 12 chicken tenders, 3 tablespoons olive oil, salt, pepper, herbs or other seasonings of your choice
Instructions: Preheat oven to 350 degrees Fahrenheit. Place chicken tenders in a baking pan (a sturdy cookie sheet works fine). Add salt, pepper, and other seasonings as desired. Drizzle with olive oil. Place the baking sheet in the oven and cook for 15-20 minutes.
Baked / Roasted Chicken Thighs
This recipe can be used to cook drumsticks, breasts, and other chicken parts; I just use it most often on thighs. I prefer dark meat for its flavor and ease of preparation (it's harder to mess up/overcook/dry out). I like to buy a package of chicken thighs, roast them in the oven, and use the leftovers for several days of meals.
You'll need: 2 tablespoons of olive oil, 4 chicken thighs, salt, pepper, herbs or other seasonings of your choice
Instructions: Cover the bottom of a baking pan with half of the olive oil, and put the pan into the oven. Preheat oven to 450 degrees Fahrenheit. When the oven reaches that temperature, remove the baking pan.
Place the chicken thighs into the pan, skin side up, in a single layer. Drizzle olive oil over the top. Salt, pepper, and season to taste. Return the pan to the oven.
After 15 minutes, take the pan out, turn the chicken over and season the other side. Put the pan back into the oven and cook for another 10 minutes.
Turn the chicken over so that the skin is facing up again. Cook for another 10-20 minutes. When the chicken is done, remove the pan from the oven.
Braised Chicken Thighs
Braising turns tough cuts of meat into tender morsels. It entails cooking food in liquid at a low temperature for a long time. It's not necessary for chicken, but the end result can be delicious. Braised chicken has the texture of butter.
You'll need: olive oil for browning, 1/4 cup liquid for braising (water/chicken broth/white wine), 4 chicken thighs, salt, pepper, herbs or other seasonings of your choice
Instructions: Preheat oven to 350 degrees Fahrenheit. On the stove, heat some oil in a pan and brown the chicken, skin side down. Cook in batches if necessary. Place the chicken in a Dutch oven or other baking dish, skin side up. Pour in the braising liquid and any juices or oils left over from browning the chicken. Salt, pepper, and season to taste. Cover the Dutch oven or baking dish with its lid. If the dish doesn't have a lid, cover tightly with aluminum foil. Cook in the oven for 1 1/2 hours.
I usually make this with a package of chicken tenders; that's about 12 pieces in a single package. You can also make this with chicken breasts, cut up into 1" strips. As with any white meat, be careful not to overcook.
You'll need: 12 chicken tenders, 3 tablespoons olive oil, salt, pepper, herbs or other seasonings of your choice
Instructions: Preheat oven to 350 degrees Fahrenheit. Place chicken tenders in a baking pan (a sturdy cookie sheet works fine). Add salt, pepper, and other seasonings as desired. Drizzle with olive oil. Place the baking sheet in the oven and cook for 15-20 minutes.
Baked / Roasted Chicken Thighs
This recipe can be used to cook drumsticks, breasts, and other chicken parts; I just use it most often on thighs. I prefer dark meat for its flavor and ease of preparation (it's harder to mess up/overcook/dry out). I like to buy a package of chicken thighs, roast them in the oven, and use the leftovers for several days of meals.
You'll need: 2 tablespoons of olive oil, 4 chicken thighs, salt, pepper, herbs or other seasonings of your choice
Instructions: Cover the bottom of a baking pan with half of the olive oil, and put the pan into the oven. Preheat oven to 450 degrees Fahrenheit. When the oven reaches that temperature, remove the baking pan.
Place the chicken thighs into the pan, skin side up, in a single layer. Drizzle olive oil over the top. Salt, pepper, and season to taste. Return the pan to the oven.
After 15 minutes, take the pan out, turn the chicken over and season the other side. Put the pan back into the oven and cook for another 10 minutes.
Turn the chicken over so that the skin is facing up again. Cook for another 10-20 minutes. When the chicken is done, remove the pan from the oven.
Braised Chicken Thighs
Braising turns tough cuts of meat into tender morsels. It entails cooking food in liquid at a low temperature for a long time. It's not necessary for chicken, but the end result can be delicious. Braised chicken has the texture of butter.
You'll need: olive oil for browning, 1/4 cup liquid for braising (water/chicken broth/white wine), 4 chicken thighs, salt, pepper, herbs or other seasonings of your choice
Instructions: Preheat oven to 350 degrees Fahrenheit. On the stove, heat some oil in a pan and brown the chicken, skin side down. Cook in batches if necessary. Place the chicken in a Dutch oven or other baking dish, skin side up. Pour in the braising liquid and any juices or oils left over from browning the chicken. Salt, pepper, and season to taste. Cover the Dutch oven or baking dish with its lid. If the dish doesn't have a lid, cover tightly with aluminum foil. Cook in the oven for 1 1/2 hours.
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