Our best baked chicken recipes
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Few things are more comforting than baked chicken. And Maple-Mustard Baked Chicken (see recipe below) is one of my favorite recipes because it's just as good cold the next day as it is hot from the oven. It's my go-to recipe for picnics, and I'm even going to bring it to the March Madness party my friends are hosting later this month. The chicken is quickly marinated in mustard and maple syrup, then coated in breadcrumbs and baked for that crispy, delicious crust we all love. But since it's not deep-fried, it's way healthier than the crispy chicken-in-a-bucket from you-know-where.
Maple-Mustard Baked Chicken
Active time: 30 minutes
Total: 1 3/4 hours (including 30 minutes marinating time)
To make ahead: Marinate the chicken for up to 6 hours. Refrigerate the baked chicken for up to 1 day.
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup, preferably grade B
2 tablespoons peanut or canola oil, divided
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
4-41/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)
1. Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
2. Preheat oven to 400°F. Set a wire rack on a large baking sheet.
3. Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
4. Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.
Makes 8 servings.
Per serving: 325 calories; 8 g fat (2 g sat, 4 g mono); 117 mg cholesterol; 14 g carbohydrate; 45 g protein; 2 g fiber; 338 mg sodium; 366 mg potassium. Nutrition bonus: Selenium (33% daily value).
Tip: When using a combination of thighs, drumsticks and breasts, we recommend cutting each breast in half crosswise (before marinating) to make smaller pieces about the size of an average chicken thigh. And if you buy whole legs, be sure to separate the drumsticks and thighs. When all the pieces are about the same size, they'll all cook at the same rate.
Tip: To make 1 1/2 cups fresh breadcrumbs, trim the crusts from about 3 slices of whole-wheat bread. Tear the bread into pieces and process in a food processor until coarse crumbs form.
Some of my other favorite baked chicken recipes:
Coconut-Lime Chicken & Snow Peas: Double the flavor and halve the work simply by using the same tangy combination of coconut milk, lime juice and brown sugar for both baking the chicken and dressing the salad. Crisp romaine lettuce, cabbage and snow peas add freshness and an irresistible crunch.
Fennel, Porcini & Chicken Cacciatore: Dried porcini give an earthy punch to this Italian classic. Although it tastes great hot from the oven, the fennel-and-mushroom combination mellows beautifully overnight.
Roasted Chicken Tenders with Peppers & Onions: Call this one an update of that favorite combo, sausage and peppers. Our healthy version can be served over rice or on a roll with a little shredded cheese for a new take on a Philly cheese steak sandwich.
Want more chicken recipes? Find 25 recipes for chicken breasts, tenders, thighs and more in our chicken recipe collection plus 22 more quick chicken recipes ready in 30 minutes or less
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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