Chicken Bake

chicken bake, looking for these recipes? check this for 5 best chicken bake: Mediterranean chicken bake,Mustard chicken bake,Mediterranean chicken bake,Greek-style chicken bake,Spanish chicken bake

Mustard chicken bake

Image credit: Steve Brown – taste.com.au

Ingredients

  • 1 x 75g pkt powdered cream of chicken soup
  • 4 (about 600g) sebago potatoes, peeled, thickly sliced
  • 4 (about 200g each) chicken breast fillets
  • 300ml thickened cream
  • 300ml Massel chicken style liquid stock
  • 2 tablespoons wholegrain mustard
  • Freshly ground black pepper
  • Steamed vegetables, to serve

Method

  • Step 1
    Preheat oven to 170°C. Place the soupmix in a bowl. Add the potatoes and chicken and toss to coat. Arrange half the potatoes over the base of a 2L (8-cup) capacity rectangular ceramic or glass ovenproof dish. Top with a layer of the chicken and then a layer of the remaining potatoes.
  • Step 2
    Combine cream, stock and mustard in a jug and pour over the potatoes. Season with pepper. Cover and bake for 1 1/4 hours or until chicken is just cooked through. Serve with steamed vegetables.

Greek-style chicken bake

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons chopped fresh oregano leaves
  • 2 teaspoons finely grated lemon rind
  • 1/4 cup lemon juice
  • 8 (1kg) mixed chicken pieces such as thigh cutlets, drumsticks and wings
  • 3 large zucchini, halved lengthways, cut into 3cm pieces
  • 2 small red capsicums, chopped

Method

  • Step 1
    Preheat oven to 220°C/200°C fan-forced. Combine oil, oregano, lemon rind and 1 tablespoon lemon juice in a large, heavy-based baking dish. Add chicken. Toss to coat. Season with salt. Bake for 20 minutes.
  • Step 2
    Add zucchini and capsicum. Bake for 20 minutes or until chicken is cooked through and vegetables are tender. Add remaining lemon juice to dish. Toss to combine. Serve.

Spanish chicken bake

Image Source: taste.com.au

Ingredients

  • 4 Coles Australian RSPCA Approved Chicken Thigh Cutlets
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 500g baby potatoes, halved
  • 1 red onion, cut into wedges
  • 1 red capsicum, seeded, coarsely chopped
  • 1 zucchini, halved lengthways, thickly sliced diagonally
  • 1/2 cup (80g) kalamata olives
  • 1/2 cup (125ml) salt-reduced chicken stock

Method

  • Step 1
    Preheat oven to 200C. Combine the chicken, paprika and oregano in a large bowl. Season. Heat a large frying pan over medium heat. Cook chicken for 2 mins each side or until golden brown. Transfer to a baking dish. Add the potato to the pan and cook, tossing, for 5 mins or until light golden. Arrange the potato, onion, capsicum, zucchini and olives around the chicken in the dish. Pour the stock around chicken. Season.
  • Step 2
    Bake for 35-40 mins or until the chicken is cooked through and vegetables are tender. Serve immediately.

Mediterranean chicken bake

Image credit: Craig Wall & Andrew Young – taste.com.au

Ingredients

  • 4 (about 1kg) chicken marylands
  • 200g baby coliban (chat) potatoes
  • 1 brown onion, cut into wedges
  • 2 red capsicums, halved, seeded, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 1/2 cup (85g) pimento stuffed green olives
  • 1/2 cup (125ml) dry white wine
  • 400g can Heinz Big red tomato soup
  • 1 cup (250ml) Massel chicken style liquid stock
  • 1/2 cup oregano sprigs
  • Rocket leaves, to serve
  • Shaved parmesan, to serve

Method

  • Step 1
    Preheat oven to 180°C. Heat a large flameproof roasting pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.
  • Step 2
    Add the potato to the pan and cook turning occasionally, for 5 minutes or until golden brown. Transfer to the bowl. Add the onion, capsicum and garlic to the pan and cook for 2-3 minutes or until onion softens. Return the chicken and potatoes to the pan. Add the wine and bring to the boil. Reduce heat to low. Add the Heinz Big Red tomato soup, chicken stock and olives and bring to a simmer. Remove from heat. Sprinkle with oregano.
  • Step 3
    Bake in preheated oven, turning occasionally, for 40 minutes or until chicken is cooked through and sauce thickens slightly. Remove from heat. Season with salt and pepper. Serve immediately with rocket leaves and parmesan, if desired.

Mediterranean chicken bake

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 6 small (about 600g) chicken drumsticks
  • 6 (about 1.5kg) chicken thigh cutlets
  • 1kg chat (small coliban) potatoes, halved
  • 2 ripe tomatoes, finely chopped
  • 95g (1/2 cup) kalamata olives
  • 2 garlic cloves, peeled, thinly sliced (see notes for Low FODMAP substitution)
  • 2 sprigs fresh rosemary, leaves picked
  • 125ml (1/2 cup) dry white wine
  • Sea salt flakes
  • Freshly ground black pepper

Method

  • Step 1
    Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
  • Step 2
    Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
  • Step 3
    Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *