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Traditional Baked Chicken Recipes

ByAdam Schihab

Mar 29, 2021
Classic baked Chicken – chef Adam Schihab

Classic baked Chicken


  1. Three to Four-pound chicken (Cut into eight pieces each)
  2. Olive Oil
  3. Half Cup Chicken Stock (or white wine)
  4. Freshly Ground Pepper
  5. Salt to taste.


Step 1: Preheat the oven to approximately 400 ℉. Rinse the chicken with water and then coat the bottom of a pan with olive oil. After that, rub some all over the chicken pieces and sprinkle salt and freshly ground black pepper over them. Now arrange the slices on the frying pan, skin side up, with a little bit of space between the pieces.

Step 2: Cook in the preheated oven for half an hour at 400 ℉. Now lower the temperature to 350 ℉ and cook for an additional 14 to 15 minutes until the chicken pieces turn brown and the internal juices run clear. Poke the pieces with a knife to see whether the insides are still pink or turned a rich golden brown color.

Step 3: Wait till it properly cooks. Then move the chicken pieces from the frying pan onto a serving plate. Then wrap it around with aluminum foil and rest for 5 to 10 minutes before serving.

Step 4: Now, to prepare additional gravy for the chicken, place the roasting pan with its drippings on the stove with medium settings. Scrap up all the drippings stuck to the bottom of the pan with a metal spatula, and add chicken stock or white wine (half a cup) to deglaze the dripping. Pour this mixture onto a saucepan and heat it to the desired thickness.

Step 5: Pour the gravy onto the chicken pieces and then serve hot.

Asian Marinated Baked Chicken


  1. Half cup soy sauce
  2. One-Fourth cup dark brown sugar
  3. Three tablespoons finely chopped ginger
  4. One tablespoon finely chopped garlic
  5. Two teaspoons toasted sesame oil
  6. One teaspoon freshly ground black pepper
  7. Three pounds chicken pieces.


Step 1: Whisk everything other than the chicken in a broiler-proof baking dish. Now place the chicken pieces one at a time in the dish and apply a coat of marinating. Cover and refrigerate the marinated pieces for 12 to 24 hours, turning the chicken once between the marinated times.

Step 2: Take the chicken out from the refrigerator after 24 hours and set it for about 30 minutes. Meanwhile, preheat the oven at 475`F and arrange the rack in the middle.

Step 3: Place the skin side-up pieces in the dish and bake it for about 40 minutes till the pieces turn dark brown in color. If you are using drumsticks, turn the piece once in the cook’s idle for even baking.

Step 4: Set it to broil and broil the chicken until the skin is crisp for 3 to 5 minutes more. Serve with hot and chili sauce or tomato ketchup.