Difference between revisions of "Baked chicken Harenaise"
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Our Friday night baked chicken is pretty much the only dinner we dependably cook and eat as a family, all of us <s>together around the grand old oak dinner table</s> in our various couches doing our various screen-oriented things. | |||
[[File:20221028_172425.jpg|400px]] | |||
==Recipe== | |||
* Preheat oven to 450°F | * Preheat oven to 450°F | ||
* Place chicken legs or quarters skin-side up on baking tray | * Place chicken legs or quarters skin-side up on baking tray | ||
* Sprinkle lightly with salt, garlic powder, paprika and basil | * Sprinkle lightly with salt, garlic powder, paprika and basil | ||
* When oven is done preheating, put chicken pan in oven (middle shelf is best) | * When oven is done preheating, put chicken pan in oven (middle shelf is best) | ||
* Turn oven down to 350°F | * Turn oven down to 350°F (or 375°F for more thorough cooking) | ||
* Bake for 1 hour 10 minutes (assuming average-size chicken legs) | * Bake for 1 hour 10 minutes (assuming average-size chicken legs) | ||
This works best with organic free-range chicken, which tends to have more taste than the typical grocery store fare. | This works best with organic free-range chicken, which tends to have more taste than the typical grocery store fare. The non-organic fresh chicken legs from [[Fresh Market]] are a decent and more affordable/attainable stand-in, however. | ||
==Formal Description== | |||
This dish is a time-honored family tradition we have been making for over 10 years now, handed down endlessly across the ages from one generation to itself. Its illustrious history would fill this entire sentence with words. | |||
See [[2022/10/28]] for other typical elements of this ancient and venerated Hypertwin tradition -- a legend that will last a lunchtime (and beyond). | |||
==Notes== | |||
'''2015-07-06''' For chicken from Fickle Creek (very large quarters; via Farmers' Market), 1:10 at 325°F seemed to be about right (plus a brief interlude at 1 hour to check for done-ness -- juice was still coming out slightly red when poked). | |||
Latest revision as of 00:16, 5 November 2022
Our Friday night baked chicken is pretty much the only dinner we dependably cook and eat as a family, all of us together around the grand old oak dinner table in our various couches doing our various screen-oriented things.
Recipe
- Preheat oven to 450°F
- Place chicken legs or quarters skin-side up on baking tray
- Sprinkle lightly with salt, garlic powder, paprika and basil
- When oven is done preheating, put chicken pan in oven (middle shelf is best)
- Turn oven down to 350°F (or 375°F for more thorough cooking)
- Bake for 1 hour 10 minutes (assuming average-size chicken legs)
This works best with organic free-range chicken, which tends to have more taste than the typical grocery store fare. The non-organic fresh chicken legs from Fresh Market are a decent and more affordable/attainable stand-in, however.
Formal Description
This dish is a time-honored family tradition we have been making for over 10 years now, handed down endlessly across the ages from one generation to itself. Its illustrious history would fill this entire sentence with words.
See 2022/10/28 for other typical elements of this ancient and venerated Hypertwin tradition -- a legend that will last a lunchtime (and beyond).
Notes
2015-07-06 For chicken from Fickle Creek (very large quarters; via Farmers' Market), 1:10 at 325°F seemed to be about right (plus a brief interlude at 1 hour to check for done-ness -- juice was still coming out slightly red when poked).