Baked Chicken


U.S. Metric Ingredients
4 oz 125 g Flour
tsp 12 mL Salt
¼ tsp 1 mL White pepper
1 tsp 5 mL Paprika
¼ tsp 1 mL Dried thyme
lb 3.5 kg Fryer chicken parts or quarters (see Note)
8 oz 250 g Melted butter, oil, or a mixture of butter and oil



  1. Combine the flour and seasonings in a pan.
  2. Dry the chicken pieces with paper towels if they are wet. Dredge in the seasoned flour.
  3. Dip the chicken in the fat so that all sides are coated. Let excess drip off.
  4. Arrange the chicken pieces on a sheet pan or in baking pans, skin side up. If using both dark and light meat parts, place them on separate pans.
  5. Bake the chicken at 350°F (175°C) until done, about 1 hour.

Per serving: Calories, 450; Protein, 38 g; Fat, 30 g (61% cal.); Cholesterol, 150 mg; Carbohydrates, 6 g; Fiber, 0 g; Sodium, 590 mg.


Baked Herbed Chicken

Add tsp (7 mL) dried tarragon, ½ tsp (2 mL) dried marjoram, 1 tbsp (15 mL) fresh chives, and 1 tbsp (15 mL) dried parsley to the flour mixture. Omit paprika.

Baked Rosemary Chicken

Prepare as in basic recipe. After placing chicken parts in baking pans, sprinkle with dried rosemary, about 2 tsp (20 mL) for 12 portions. Fifteen minutes before chicken is done, sprinkle with 3–4 tbsp (45–60 mL) lemon juice.

Baked Chicken Parmesan

Instead of flour for dredging, use 2 oz (50 g) grated parmesan cheese mixed with ¾ cup (75 g) fine dry bread crumbs. Season as in basic recipe.