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What is Chicken Cordon Bleu?
Chicken cordon bleu is made by butterflying a chicken breast and stuffing it with slices of creamy, melty Swiss cheese and salty deli ham. The whole thing gets rolled up, dipped in breadcrumbs, and doused in a creamy sauce for the ultimate decadent dinner. While it can be expensive when ordering out, our version is more cost effective but equally as delicious.
Ingredients For Chicken Cordon Bleu
- Boneless Skinless Chicken Breasts: You’ll need 4 large chicken breasts for this recipe so there’s plenty of room to stuff them. Look for ones that are about 7-8 ounces each.
- Ham: Any flavor of deli ham works well.
- Swiss Cheese: You can also use provolone or cheddar.
- Panko Breadcrumbs: Create a crunchy coating on the chicken. Regular or Italian-seasoned breadcrumbs are also a good choice.
- Seasonings: Italian seasoning, onion powder, garlic powder, salt, and freshly cracked black pepper season the chicken. Salt also enhances the flavor of the sauce.
- Butter: Unsalted butter helps the seasonings and breadcrumbs stick to the chicken, and it also forms the base of the sauce.
- All-Purpose Flour: A bit of flour helps to thicken the sauce.
- Milk: Milk adds richness and moisture to the sauce. Any kind works, including non-dairy.
- Dijon Mustard: A touch of mustard adds just a bit of warmth to the sauce.
- Worcestershire Sauce: This umami sauce adds incredible depth of flavor.
How to Butterfly a Chicken Breast
- Place the chicken breast flat on a cutting board and hold your knife horizontally to the cutting board.
- Place one hand on the chicken breast to keep it steady, then insert your knife into the center of the chicken breast and begin to cut horizontally until you have almost reached the other side.
- Open the chicken breast like a book.
What To Serve With Chicken Cordon Bleu
Chicken cordon bleu is rich and saucy, so it pairs beautifully with simple veggies, like Steamed Green Beans or Oven Roasted Broccoli. Soak up that beautiful sauce with Mashed Potatoes, Rice, or Garlic Herb Mashed Cauliflower.
How to Store Leftovers
Once cooked and cooled, store chicken cordon bleu in an air-tight container in the refrigerator for up to 3 days. If you plan to freeze this dish, I recommend doing so before baking it for the crispiest results. It will keep well for up to 3 months. Simply thaw overnight in the refrigerator, then bake as directed.
Chicken Cordon Bleu
Chicken Cordon Bleu is one of those recipes that feels super fancy but is ready in under an hour! It's so saucy, cheesy, and delicious!
Servings 4
Calories 889kcal
Ingredients
Chicken:
- 4 large boneless skinless chicken breasts $10.50
- 4 slices ham $2.25
- 4 slices Swiss cheese $1.25
- 1 1/2 cup Panko breadcrumbs $0.85
- 1/2 tsp Italian seasoning $0.05
- 1/2 tsp onion powder $0.05
- 1/2 tsp garlic powder $0.05
- 1 tsp salt $0.04
- 1/4 tsp Freshly cracked black pepper $0.02
- 1/2 cup butter, melted $1.07
Sauce:
- 1/4 cup butter $0.53
- 2 Tbsp all-purpose flour $0.05
- 3/4 cup milk $0.40
- 1/2 Tbsp Dijon mustard $0.04
- 1 tsp Worcestershire $0.05
- 1/2 tsp salt $0.02
Instructions
- Preheat the oven to 350°F.
- Butterfly each chicken breast by slicing horizontally through the middle of the breast, taking care to not cut all the way through. Open the chicken breast up like a book.
- Lay the breast flat between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts into a thin, even layer.
- Sprinkle the chicken breasts with salt and pepper. Place a slice of ham and slice of Swiss cheese on each chicken breast.
- Gently roll up the chicken breast.
- In a shallow bowl, combine the breadcrumbs, Italian seasoning, onion powder, garlic, powder, salt, and pepper. Set up a breading station with 2 shallow bowls; one of melted butter and one for the breading.
- Dip the chicken rolls in the melted butter, and roll in the breadcrumbs until completely coated. Transfer to a parchment linked baking sheet.
- Bake the chicken for 35-40 minutes or until it reaches an internal temperature of 165°F.
- To make the sauce, melt the butter in a saucepan over medium heat. Stir in the flour. Then, slowly pour in the milk while whisking to incorporate.
- Add in the Dijon mustard and Worcestershire sauce. Season with salt. Spoon the sauce over the chicken.
See how we calculate recipe costs here.
Nutrition
Serving: 1serving | Calories: 889kcal | Carbohydrates: 23g | Protein: 69g | Fat: 57g | Sodium: 2027mg | Fiber: 1g
how to make Chicken Cordon Bleu – step by step photos
Preheat the oven to 350°F. Butterfly each of 4 chicken breasts by slicing horizontally through the middle of the breast, taking care to not cut all the way through. Open the chicken breast up like a book.
Lay the breast flat between 2 pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken breasts into a thin, even layer.
Sprinkle the chicken breasts with salt and pepper. Place a slice of ham and 1 ounce of Swiss cheese on each chicken breast.
Gently roll up the chicken breast.
In a shallow bowl, combine 1 1/2 cups Panko breadcrumbs, 1/2 tsp Italian seasoning, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp pepper. Set up a breading station with a shallow bowl of 1/2 cup melted butter and the breading. Dip the chicken rolls in the melted butter, and roll in the breadcrumbs until completely coated. Transfer to a greased casserole dish.
Bake the chicken for 35-40 minutes or until it reaches an internal temperature of 165°F.
To make the sauce, melt 1/4 cup butter in a saucepan over medium heat. Stir in the 2 Tbsp flour. Then, slowly pour in 3/4 cup milk while whisking to incorporate.
Add in 1/2 Tbsp Dijon mustard and 1 tsp Worcestershire sauce. Season with 1/2 tsp salt. Spoon the sauce over the chicken.
This crispy, cheesy, salty, and creamy chicken cordon bleu is the ultimate comfort food!
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Why I Love This Dish
Roasting absolutely transforms food. It caramelizes the natural sugars in the vegetables, making their flavor deep and sweet. It browns the skin on the chicken making it crispy and delicious, all while keeping the meat inside tender and juicy. Plus, all of that time in the oven allows all of the flavor of the herbs to infuse every bite. It’s ✨magical✨.
The best part, though, is that roasting is very hands-off, meaning you can go take care of other things while the food in the oven working its magic. There’s a little bit of chopping and seasoning in the beginning, but then it just goes into the oven and an hour it comes out delicious! BOOM!
Ingredients for Roasted Chicken and Vegetables
Here’s what you’ll need to make this cozy winter dinner:
- Chicken Thighs: I used bone-in, skin-on chicken thighs for this recipe because they are budget-friendly and always turn out super tender and juicy. You can also use chicken drumsticks, but I would avoid boneless or skinless cuts of chicken because they will dry out with this longer cooking time (and you won’t get that beautifully crispy skin!).
- Vegetables: I used a combination of potatoes, carrots, garlic, and onions to create a colorful, filling, and flavorful mix. The potatoes and carrots are firm enough to hold up to the long roasting time, the potatoes absorb all of that amazing flavor, and the garlic and onions get deliciously soft and caramelized in the process. I used tri-colored baby potatoes, but if those are out of budget you can use red potatoes cut into 1-inch pieces.
- Herbs and Spices: To add flavor to the chicken and vegetables I added a hefty dose of seasonings including dried basil, dried thyme, dried rosemary, paprika, garlic powder, salt, and pepper. Every bite will have maximum flavor!
- Olive Oil: Oil helps the seasoning stick to the chicken and vegetables and it also helps prevent them from drying out from the heat of the oven. Instead of shriveled dry vegetables, you’ll get tender caramelized vegetables and crispy chicken skin!
What Kind of Baking Dish to Use
You’ll want to use a very large casserole dish for the roasted chicken and vegetables so the ingredients have good exposure to the hot air. Aim for a dish that is at least 9×13 inches and around 3-4 quarts in volume. Glass or ceramic work best, but if you have a metal casserole dish you may need to reduce the cooking time slightly as the dish will heat up faster. A sheet pan will allow the ingredients to be too far spread out, causing more evaporation and less of the flavorful juices that soak into the potatoes.
How to Store Leftovers
This cozy meal makes a great meal prep, if you are feeding just yourself or have a household of two. Simply divide the chicken and vegetables into single-serving containers after cooking, then refrigerate. The chicken and vegetables will stay good for about four days in the refrigerator and can be reheated quickly in the microwave.
Roasted Chicken and Vegetables
Roasted chicken and vegetables is an easy wintertime dinner with juicy chicken thighs, caramelized vegetables, and an herb-infused seasoning.
Servings 4
Calories 781kcal
Ingredients
- 24 oz. baby potatoes* $2.99
- 2 large carrots $0.31
- 1 red onion $0.80
- 4 cloves garlic $0.32
- 1/4 cup olive oil $0.48
- 2 tsp dried basil $0.20
- 1 tsp dried thyme $0.10
- 1 tsp dried rosemary $0.10
- 1/2 tsp garlic powder $0.05
- 1/4 tsp paprika $0.02
- 1 tsp salt $0.05
- 1/2 tsp freshly cracked black pepper $0.03
- 4 bone-in, skin-on chicken thighs (about 2 lbs.) $5.49
Instructions
- Preheat the oven to 425ºF. Wash and cut the baby potatoes in half (or, if using larger potatoes, cut into 1-inch pieces). Wash and slice the carrots into 1-inch pieces. Peel and cut the red onion into wedges. Peel the garlic cloves and leave them whole.
- Add the olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper in a bowl and stir until well combined.
- Place the prepared vegetables in a large bowl and drizzle half of the seasoning over top. Toss the vegetables until they are fully coated in oil and herbs, then transfer them to a 9×13-inch or larger casserole dish.
- Place the chicken thighs into the same bowl and pour the remaining oil and herbs over top. Toss until the chicken is fully coated, then nestle the chicken down into the vegetables in the casserole dish, making sure the chicken is not covered with vegetables.
- Roast the chicken and vegetables in the preheated 425ºF oven for 40 minutes, then remove the casserole dish and carefully stir the vegetables. Spoon some of the liquid from the bottom of the dish over the chicken, then return the dish to the oven and roast for an additional 20 minutes or until the chicken skin is golden brown and crispy and the vegetables are browned and caramelized. Serve hot.
See how we calculate recipe costs here.
Notes
*To reduce costs you can substitute the baby potatoes with red potatoes cut into 1-inch cubes.
Nutrition
Serving: 1serving | Calories: 781kcal | Carbohydrates: 38g | Protein: 41g | Fat: 52g | Sodium: 794mg | Fiber: 6g
How to Make Roasted Chicken and Vegetables – Step by Step Photos
Preheat the oven to 425ºF. Begin by preparing the vegetables. Wash and slice 24 oz. potatoes in half (or into 1-inch pieces if using larger red potatoes). Wash and slice two large carrots into 1-inch pieces. Peel and slice one red onion into wedges. Peel four cloves of garlic and leave them whole.
Prepare the seasoning mix for the chicken and vegetables. In a bowl combine ¼ cup olive oil with 2 teaspoons dried basil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon garlic powder, ¼ teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper.
Place the prepared vegetables in a large bowl and drizzle half of the seasoning mix over top. Toss the vegetables until they are fully coated in the oil and herbs. Transfer the seasoned vegetables to a very large casserole dish.
Place four bone-in, skin-on chicken thighs (about 2 lbs.) into the same bowl and pour the remaining seasoning over the top. Toss the chicken thighs until they are fully coated.
Nestle the chicken thighs down into the vegetables in the casserole dish. Make sure the vegetables are not covering the chicken. Transfer the casserole dish to the preheated 425ºF oven.
Roast the chicken and vegetables in the oven for about 40 minutes, then remove the dish and carefully stir the vegetables in the casserole dish and spoon some of the liquid from the bottom of the dish over the chicken. Return the chicken and vegetables to the oven and roast for another 20 minutes, or until the vegetables are golden and caramelized and the chicken skin is golden and crispy.
(Garnished with parsley for color, not needed for flavor.)
More Cozy Winter Recipes
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What Are BBQ Wings?
If you’ve never had BBQ Chicken Wings, get ready for a treat! In this recipe, chicken wings are seasoned in several spices, coated in BBQ Sauce, and cooked in an oven until the sauce caramelizes. By the end of baking, the sauce’s flavors are concentrated and the crispy skin is lightly sticky to the touch, so you have to lick your fingers clean! (Which some people think is rude, but I consider the highest of praise.)
Ingredients For BBQ Chicken Wings
These wings are fairly simple to make and the results will knock your socks off. (You should probably just make a double batch.) Here’s what you’ll need for my recipe for BBQ Wings:
- Chicken Wings: this recipe works with whole wings, flats, drumsticks, or boneless wings. We’re doing a seasoning and sauce ratio by pound of meat, so it’s easy to scale up or down.
- Seasonings: I’ve created a blend for 2 pounds of wings that includes garlic powder, smoked paprika, onion powder, and black pepper. If you want to double the recipe, just multiply by two. If you want to use your favorite spice rub instead of making your own, use a heaping teaspoon per pound of chicken.
- Baking Powder and Salt: Moisture is the enemy of crispy wings, and both of these ingredients draw out moisture. The salt deeply flavors your chicken while the baking powder breaks down the proteins in the skin, which results in the kind of crunch everyone can hear.
- Cornstarch: absorbs water, the killer of crunch. As you cook the wings and moisture is pushed out, the cornstarch gobbles it up helping to create a super-crispy finish.
- BBQ Sauce: We’ve got a great recipe for Homemade BBQ Sauce (Have you tried it? It’s amazeballs!) but feel free to use your favorite store-bought sauces. As the wings cook, the sauce reduces and becomes a shiny glaze that’s packed with deep flavor.
What To Serve With BBQ Chicken Wings
BBQ Chicken Wings are a whole vibe! Of course, they pair perfectly with Homemade Mac and Cheese, Easy Creamy Cole Slaw, or Microwave Corn On The Cob. But also try serving them with dishes that aren’t traditional, like Tostones (Fried Green Plantain), Ensalada de Aguacate (Avocado Salad), or Yuca En Escabeche (Pickled Yuca). I prefer serving my wings hot, but you can def serve them cold. Just don’t skip serving them with sauces! My favorites are Ranch Dressing, Comeback Sauce, and Honey Mustard.
How To Store BBQ Chicken Wings
Let the wings cool and then store them in an airtight container. You can keep them in the fridge for up to three days or in the freezer for up to 3 months. To reheat, thaw frozen wings in the fridge overnight, preheat your oven to 350°F, and bake uncovered on a rack until steaming.
BBQ Wings
These BBQ Wings are super easy to make and are so delicious and tangy, everyone at the table will lick their fingers squeaky-clean.
Servings 6 2-wing servings
Calories 229kcal
Ingredients
- 2 lbs chicken wings $8.58
- 2 tsp salt $0.12
- 2 tsp baking powder $0.04
- 2 tsp cornstarch $0.02
- 1 tsp garlic powder $0.10
- 1 tsp smoked paprika $0.10
- 1/2 tsp onion powder $0.05
- 1/4 tsp black pepper $0.02
- 1/2 cup BBQ Sauce $0.58
Instructions
- Pat the chicken wings dry with a paper towel and place them in a large mixing bowl. Mix the salt and baking powder. Toss the dried chicken wings in this mixture until evenly coated.
- Line a sheet pan with parchment paper, then top it with a sheet pan rack. Place the wings on the sheet pan rack and refrigerate for at least an hour and up to 8 hours.
- Place an oven rack in the center of your oven and preheat the oven to 300°F. Remove the wings from the fridge and pat them dry a second time. Place them in a large mixing bowl. Mix the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper. Toss the wings in this mixture.
- Clean the sheet pan rack and set it over the sheet pan. Arrange the wings in a single layer, ensuring they aren't on top of each other so they cook evenly. Bake the wings for 12 minutes. Flip the wings over and bake for an additional 12 minutes. Remove the wings from the oven and raise the temperature to 450°F.
- Remove the wings from the sheet pan rack and clean the sheet pan rack. Add 1/4 cup of the BBQ Sauce to a large mixing bowl and toss half of the wings in it. Place the sauced wings on the clean sheet pan rack. Toss the remaining 1/4 cup sauce with the last of the wings and place on the rack.
- Place the BBQ Wings in the 450°F oven for 10 to 12 minutes until the sauce has become glossy and dark, with char spots.
- Once the wings have started to develop some charring and have reached an internal temperature of 165°F, pull them from the oven. Serve with your favorite sauces and don't be shy about licking your fingers clean!
See how we calculate recipe costs here.
Nutrition
Serving: 2wings | Calories: 229kcal | Carbohydrates: 11g | Protein: 15g | Fat: 13g | Sodium: 1222mg | Fiber: 0.4g
How to Make BBQ Wings – Step by Step Photos
Pat 2 pounds of chicken wings dry with a paper towel and place them in a large mixing bowl. Mix 2 teaspoons of salt with 2 teaspoons of baking powder. Toss the dried chicken wings in this mixture until evenly coated.
Line a sheet pan with parchment paper and then top it with a sheet pan rack. Place the wings on the sheet pan rack and refrigerate for at least an hour and up to 8 hours.
Place an oven rack in the center of your oven and preheat the oven to 300°F. Remove the wings from the fridge and pat them dry a second time. Place them in a large mixing bowl. Mix 2 teaspoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss the wings in this mixture until thoroughly coated.
Clean the sheet pan rack and set it over the sheet pan. Arrange the wings in a single layer, ensuring they aren’t on top of each other so they cook evenly. Bake the wings for 12 minutes. Flip the wings over and bake for an additional 12 minutes. Remove the wings from the oven and raise the temperature of the oven to 450°F.
Remove the wings from the sheet pan rack and clean the sheet pan rack. Add 1/4 cup BBQ Sauce to a large mixing bowl and toss half the wings in it. Place the sauced wings on the sheet pan rack. Repeat with the remaining BBQ sauce and wings.
Place the BBQ Wings in the 450°F oven for 10 minutes until the sauce has become glossy and dark, with char spots.
Once the wings have started to develop some charring, use a meat thermometer to make sure they have an internal temperature of 165°F before pulling them from the oven. Serve with your favorite sauces and don’t be shy about licking your fingers clean!
More Easy Chicken Wing Recipes
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What is Ranch Seasoning?
The ranch seasoning mix is the star of the show in this recipe. It’s basically a mix of herbs and spices combined with buttermilk powder that creates the most deliciously tangy and flavorful layer on whatever you add it to. You can use a store-bought packet of ranch seasoning, or make your own using our homemade ranch seasoning recipe.
Why Add the Seasoning After Baking?
Ranch seasoning contains dehydrated buttermilk and those delicate proteins can burn if you coat the chicken in the seasoning before it goes into the oven. Plus, the powder tends to clump once mixed with oil or melted butter, so we found that the best way to coat the drumsticks in ranch flavor is to sprinkle it on after baking. …And to use a little melted butter to help it stick. ;)
Can I use Other Types of Chicken?
Yes, you can definitely make this recipe with other cuts of bone-in, skin-on chicken, like thighs or breasts, just be sure to adjust the baking time for the size of the piece of meat you’re baking. Larger pieces, like breasts, will require more time and a lower temperature to prevent drying out. Check out our Herb Roasted Chicken Breast recipe for a good technique for cooking bone-in, skin-on chicken breast.
I do not suggest using this method for boneless, skinless breasts as they tend to dry out too quickly in the oven and they will not achieve any browning like you get with skin-on chicken.
What to Serve with Ranch Chicken Drumsticks
Ranch is such a classic flavor that it will go with all sorts of simple side dishes. I’ve paired it with our Parmesan beans and roasted broccoli, but it would also go great with mashed potatoes, steamed green beans, three bean salad, lemon pepper zucchini, lemon parsley pasta, or macaroni salad.
Ranch Chicken Drumsticks
Ranch chicken drumsticks are an easy and flavorful main dish for dinner that you can make with just a few simple ingredients.
Servings 6 drumsticks
Calories 284kcal
Equipment
Ingredients
- 2 lbs. chicken drumsticks (about 6) $4.98
- 1 Tbsp cooking oil $0.08
- 1/4 tsp garlic powder $0.02
- 1/4 tsp salt $0.02
- 1/8 tsp freshly cracked pepper $0.01
- 1 Tbsp butter
- 2 tsp ranch seasoning* $0.12
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- Place the chicken drumsticks in a large bowl and drizzle the cooking oil over top. Add the garlic powder, salt, and pepper, then toss until the chicken is evenly coated in oil and seasoning.
- Place the chicken drumsticks on the prepared baking sheet and bake for 40-45 minutes, or until the internal temperature reaches 175ºF and the drumsticks are browned. Flip the drumsticks once, halfway through baking.
- After baking, transfer the drumsticks to a clean bowl. Melt the butter and drizzle it over the drumsticks. Gently toss the drumsticks to coat. Sprinkle the ranch seasoning over top then toss to coat again. Serve hot!
See how we calculate recipe costs here.
Nutrition
Serving: 1drumstick | Calories: 284kcal | Carbohydrates: 1g | Protein: 27g | Fat: 18g | Sodium: 419mg | Fiber: 0.02g
How to Make Ranch Chicken Drumsticks – Step by Step Photos
Preheat the oven to 425ºF. Place about 2 lbs. of chicken drumsticks in a bowl. Drizzle 1 Tbsp cooking oil over top and add ¼ tsp garlic powder, ¼ tsp salt, and ⅛ tsp freshly cracked pepper. Toss the drumsticks until they’re evenly coated in oil and seasoning.
Place the seasoned chicken drumsticks on a parchment-lined baking sheet, making sure there is a little space around each one to allow adequate exposure to hot air.
Bake the drumsticks for 40-45 minutes, or until they reach an internal temperature of 175ºF and are browned. Flip the drumsticks once about half-way through cooking.
Place the baked drumsticks in a clean bowl and drizzle 1 Tbsp melted butter over top. Gently toss the drumsticks with a large spoon or spatula to coat them in the butter.
Sprinkle about 2 teaspoons of ranch seasoning over the drumsticks and gently toss again until evenly coated.
Serve hot and enjoy! (garnished with chopped parsley for color, not flavor).
More Easy Chicken Recipes
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How To Perfectly Roast Chicken
For the uninitiated, roasting a whole chicken can be intimidating. But it’s easier than you think. You just need to know a few tricks, and luckily you’ve got a friend that has them all up her sleeve. Ahem. It all comes down to is drying your chicken, using salt correctly, introducing fat to keep the breast meat moist, and using the cavity as a vehicle for flavor.
To make the best roasted chicken, use these four tricks:
- Dry your chicken well for extra crispy skin
- Use a dry brine to keep meat tender and infuse flavor
- Coat with herb butter for a deliciously golden brown crispy skin
- Stuff the cavity with aromatics to make every bite flavorful
Why Should I Dry Chicken?
The first trick to perfectly roasting a chicken is thoroughly drying your bird. I know it sounds counterintuitive. Why would you take juices off a chicken you want to be juicy? Because it gives you the crispiest skin ever. It’s so crucial that some chefs go as far as drying their chicken with a hair dryer. You don’t have to go that far, but don’t skip this step. It sets you up beautifully for a dry brine.
What Is A Dry Brine?
Dry brining is the act of salting chicken (or any other meat) and letting it sit uncovered while the salt draws out the juices. The chicken then reabsorbs the now salted juices, which tenderize the meat and add deep flavors all the way to the bone. This is far superior to just salting the skin on the outside, which leaves you with a bland bird. You can dry brine for as little as an hour, but if you want real magic, dry brine your chicken overnight. Leave it uncovered in your fridge, on the bottom shelf, for at least 8 hours. Then it’s ready for a butter bath.
Why Do People Put Butter On Their Chicken?
You add fat to the chicken breast to keep it moist and then you spread it on the skin to crisp it. The best and tastiest way to do that is to rub your chicken down with softened butter. (Unless you save your bacon fat, in which case, you should definitely use that!). As the butter melts, it bastes the notoriously dry breast meat, which keeps it juicy while adding a huge wallop of flavor. It will also give you deeply golden, crispy skin. Now all you have to do is to level up your flavor game by stuffing the chicken cavity with aromatics.
Why Should I Stuff Chicken?
Leaving the chicken’s cavity empty is a missed opportunity to add flavor. Stuff the cavity with aromatics, like garlic and lemon. If you have fresh rosemary, put a sprig in there as well. (If you don’t, that’s OK. You can add dried rosemary to your butter.) As the chicken cooks, the garlic, lemon, and rosemary release their essences and perfume your entire bird, from the inside out. It will take your chicken over the top, which is exactly where you want it.
What Temperature Do I Cook Chicken To?
Your chicken is done cooking when a thermometer inserted into the breast reads 160°F. Make sure not to touch the bone, which skews the results. You also need to insert the thermometer into the thickest part of the thigh (again without touching the bone), where it should read 170°F. This is about 50 to 60 minutes for a five-pound bird at 425°F.
Remember the magic of carry-over cooking. The chicken will continue to rise at least five to ten degrees in temperature when it is out of the oven. Taking it out when the breast reads 160°F and the thigh reads 170°F will get you to the perfect temperature for chicken: 165°F to 170°F for the breast and 175°F to 180°F for the thighs. Leaving it any longer will leave you with a well done bird, which might work for the dark meat, but the white meat will be sawdust.
If you don’t have a thermometer, cut into the joint between the thigh and the body. If the juices run clear, you are good to go. If they run red or pinkish, pop your chicken back in the oven for a few more minutes.
Should I Baste Chicken?
I know, I know. Every time you see someone cooking chicken on a TV show or commercial, there’s always a scene where they have the oven door wide open as they gingerly baste their chicken in its juices. Don’t believe the hype. (Said in my best Flavor Flav.) You don’t have to baste chicken to get juicy results. That’s what the dry brine was for—leaving the oven door open to baste lets all of the heat escape and ruins the roast.
How To Roast A Chicken Without A Roasting Pan
A roasting pan with a rack is ideal because you want enough space between the vegetables and the chicken for air to circulate around the chicken, to crisp it and cook it evenly. If you don’t own a roasting pan, you have loads of other choices. Use a cast iron skillet and nestle the bird on top of the veg. The skin on the back won’t be crispy, but it will still be delicious. In fact, you can roast in almost any low-walled oven-safe dish. For example, use a pie pan or a brownie tin. All that matters is that the sides of the pan don’t block the sides of the chicken. They need to be exposed to develop color and get crispy.
Don’t Waste The Drippings
You’ve now set the foundation for a perfectly roasted bird. But why stop there? As that chicken roasts and that butter melts, all of the drippings fall to the bottom of the pan. This is precisely why you fill the pan with carrots, onions, and potatoes. They soak up all that incredible juice and transform into intensely flavored, unctious bites.
That’s it! With those simple tricks, you will have created intensely flavorful bites with perfectly crispy skin every time. And you can keep enjoying that chicken for days. Pull any leftover meat and use it in casseroles, burritos, or soups. Simmer the bones and create chicken stock. Or eat it cold out of the container as you cry uncontrollably while watching the last episode of From Scratch on Netflix. (Have you seen it?!?!?! We. Must. Discuss.)
Roasted Chicken
This roasted chicken recipe gives you crispy skin bathed in butter and meat that's softly scented with lemon, garlic, and rosemary. There are also unctuous potatoes and carrots that cook in chicken jus. It's a must try!
Servings 6 servings
Calories 291kcal
Equipment
Ingredients
- 1 whole chicken, 5 lbs $6.62
- 5 tsp kosher salt or coarse sea salt $0.20
- 8 Tbsp salted butter, softened $1.20
- 1 Tbsp dry rosemary $0.30
- 2 russet potatoes $0.98
- 1 onion $0.49
- 3 carrots $0.75
- 1 lemon $0.51
- 1 head of garlic $0.40
Instructions
- Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.
- Remove the innards.
- Dry the chicken thoroughly inside and out with paper towels.
- Dry brine the chicken by rubbing salt on it, inside and out. Use 1 teaspoon of kosher salt or coarse sea salt per pound of meat. Or 1/2 teaspoon of fine sea salt or iodized salt per pound of meat. Let it rest uncovered in your fridge for at least an hour but preferably overnight.
- Chop the vegetables. Quarter an onion, slice the carrots, and quarter the potatoes. Add them to a roasting pan.
- Add the dried rosemary to the softened butter and mix thoroughly.
- Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.
- Quarter a lemon and slice through the top of a bulb of garlic.
- Add the garlic and the lemon into the cavity of the chicken.
- Roast your chicken at 425°F for about 20 minutes per pound, or until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.
- Stir the vegetables in the bottom of the pan to cover them with the chicken jus. Serve with slices of roasted chicken.
- Pull any leftover meat off the bones and store it in an air-tight container. Reserve the bones for chicken stock. Simply add them to a freezer-safe container and freeze them until you are ready to use them. Use the pulled chicken for other recipes.
See how we calculate recipe costs here.
Nutrition
Serving: 1cup | Calories: 291kcal | Carbohydrates: 11g | Protein: 16g | Fat: 21g | Sodium: 334mg | Fiber: 1g
How to Roast a Chicken – Step by Step Photos
Place a rack in the center of your oven and preheat it to 425°F. Remove the chicken from its packaging.
Remove the innards. Reserve them for chicken stock.
Dry the chicken thoroughly inside and out with paper towels.
Dry brine the chicken by rubbing salt on it, inside and out. Use 1 teaspoon of kosher salt or coarse sea salt per pound of meat. Or 1/2 teaspoon of fine sea salt or iodized salt per pound of meat. Let it rest uncovered in your fridge for at least an hour but preferably overnight.
Place the chicken on a rack over the vegetables and pat it dry again. Cover the chicken inside and out with butter. Work your way under the skin on the breast and add butter there too.
Quarter a lemon and slice through the equator (the midpoint between the tip and the root) of a bulb of garlic.
Add the garlic and the lemon into the cavity of the chicken.
Roast your chicken at 425°F until a meat thermometer inserted into the breast reads 160°F and inserted into the thigh it reads 170°F. Remove the chicken from the pan and place it on a serving platter. Let it rest for at least ten minutes before carving it.
Stir the vegetables in the bottom of the pan to cover them with the chicken jus.
Pull any leftover meat off the bones and store it in an air-tight container. Reserve the bones for chicken stock. Simply add them to a freezer-safe container and freeze them until you are ready to use them. Use the pulled chicken for other recipes.
What To Make With Leftover Roast Chicken
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What Kind of Sheet Pan to Use
You definitely want the largest sheet pan (or baking dish) you can find for this recipe. It’s imperative that the chicken and vegetables are not too crowded on the baking sheet otherwise the steam will get trapped as they bake and you won’t get that nice caramelization that only happens in a dry heat environment. I’m using a 13×16 inch baking sheet here and in the original version of this recipe I used a 13×15 inch glass baking dish.
Make it Fit in your Budget
Red, yellow, and orange bell peppers are usually significantly more expensive than green bell peppers, but you can use any mix that fits your budget. Despite using a couple of more expensive colored peppers, I used more vegetables than meat to keep costs low. The meat to veggie ratio ended up being perfect once everything had been cooked down. If you want to make these Sheet Pan Chicken Fajitas vegetarian, try this Chipotle Portobello Oven Fajita recipe.
Make Your Own Fajita Seasoning or Buy Pre-Made
The ingredient list below might look long, but most of that is the fajita seasoning mix. So if you’re looking for a short cut or your kitchen spice cabinet is not well-stocked, you can simply use a packet of store-bought fajita seasoning.
Toppings for Chicken Fajitas
I like to keep my chicken fajitas really simple with just a squeeze of lime, maybe some fresh cilantro, and a small dollop of sour cream, but there are so many other things you could use to top your chicken fajitas. Try these toppings
- Shredded cheese
- Cotija cheese
- Green onions
- Salsa
- Guacamole or sliced avocado
- Pickled red onion
- Pico de Gallo
Sheet Pan Chicken Fajitas
These easy Sheet Pan Chicken Fajitas are a simple hands-off way to get that smoky-sweet flavor of traditional griddle fajitas.
Servings 4 (2 fajitas each)
Calories 483kcal
Equipment
Ingredients
FAJITA SEASONING
- 1 Tbsp chili powder $0.30
- 1/2 Tbsp paprika $0.15
- 1/2 tsp onion powder $0.05
- 1/4 tsp garlic powder $0.03
- 1/4 tsp cumin $0.03
- 1/8 tsp cayenne pepper $0.02
- 1 tsp sugar $0.02
- 1/2 tsp salt $0.02
FAJITAS
- 2 small yellow onions (or one large) $0.57
- 3 bell peppers, any color $3.69
- 1 lb. chicken breast $6.24
- 2 Tbsp cooking oil $0.08
- 1 lime $0.30
- 8 6-inch tortillas $1.28
- 1/2 cup sour cream (optional) $0.90
- 1/4 bunch cilantro (optional) $0.22
Instructions
- Preheat the oven to 400ºF. Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt).
- Cut the onion and bell peppers into 1/4-inch wide strips. Slice the chicken breast into thin strips. Add the chicken and vegetables to a large baking sheet or casserole dish.
- Drizzle the cooking oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Use your hands to toss the ingredients until everything is well coated in oil and seasoning. Spread the chicken and vegetables out over the baking sheet evenly.
- Bake the chicken and vegetables in the preheated oven for 35-40 minutes, stirring once halfway through. Squeeze the juice from half of the lime over top of the meat and vegetables after they come out of the oven.
- To serve, scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
See how we calculate recipe costs here.
Video
Nutrition
Serving: 1Serving | Calories: 483kcal | Carbohydrates: 43g | Protein: 31g | Fat: 21g | Sodium: 910mg | Fiber: 4g
What to serve with oven baked fajitas
Need a side dish to go with your Oven Fajitas? Try one of these awesome sides
Scroll down for the step by step photos!
How to Make Sheet Pan Chicken Fajitas – Step By Step Photos:
Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder (this is a mild blend, not hot red chiles), 1/2 Tbsp paprika, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp cumin, 1/8 tsp cayenne, 1/2 tsp salt, and 1 tsp sugar. The sugar helps the vegetables caramelize and gives the dish a very subtle sweetness.
Slice three bell peppers and two small onions (or one large onion) into thin, 1/4-inch wide strips. Red, yellow, and orange bell peppers are usually more expensive than green, so use a mix of peppers that fits your budget.
Slice 1 lb. boneless, skinless chicken breast into thin strips as well. Place the sliced bell peppers, onion, and chicken on a large sheet pan (13×16-inch). You want to avoid piling the ingredients in so deep that they begin to stew in their juices in the oven, instead of browning, so you’ll need the largest dish available. You can also use an extra large casserole dish, if you don’t have a large sheet pan.
Drizzle 2 Tbsp cooking oil over the meat and vegetables, followed by the fajita spice mix, then toss the ingredients until everything is well coated in oil and spices.
Now that everything is coated in oil and spices, it’s ready to go into the oven.
Roast the chicken and vegetables for 35-40 minutes at 400ºF, stirring once halfway through, or until the fajita veggies have softened slightly and are a bit brown on the edges.
Squeeze the fresh lime juice over the chicken and fajita veggies.
Serve hot with tortillas, extra lime wedges, sour cream, cilantro, or whatever other fajita toppings you like!
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How to Make Baked Chicken Wings Crispy
Coating chicken wings with cornstarch helps make them extra crispy when baked. The fat from the chicken wing combines with the cornstarch to create extra-crispy skin. But lately, instead of just doing a dry dusting of cornstarch on the chicken wing, I’ve started adding both cornstarch and a small amount of oil. Adding a little bit of oil helps the chicken wings brown and crisp up a lot more evenly, which is perfect if you plan to serve the chicken wings plain, without a coating of sauce. …And it’s still way less oil and a lot easier than deep frying. ;)
How to Season Chicken Wings
For the recipe below, I created a very basic seasoning that isn’t too heavy so that it is flexible enough to match with whatever sauce or dip you decided to serve with the wings. If you plan to serve the wings without a sauce or dip and want to punch up the seasoning a bit, you can double the spices listed in the recipe below. If you’d like to try a different seasoning all together, try using 1-2 Tbsp of any of the following seasonings:
- Ranch seasoning
- Old bay seasoning
- Cajun seasoning
- Italian seasoning (with or without Parmesan)
- Steak seasoning
- Lemon pepper seasoning
- Jerk seasoning
Sauces for Chicken Wings
I don’t know about you, but flavorful sauces are probably my favorite part about eating chicken wings. Whether you plan to coat the wings in the sauce or just serve it on the side for dipping, there are so many great options for wing sauce. Here are some sauces you can use for chicken wings:
- Buffalo sauce
- Teriyaki sauce
- Honey mustard sauce
- Sweet chili sauce
- Jerk sauce
- BBQ sauce
- Peanut sauce
What to Serve with Chicken Wings
It’s always nice to have some fresh vegetables alongside your chicken wings because their cold, crunchy, fresh texture is such a nice contrast to the crispy wings. Traditionally that would be fresh celery and carrots, but I think fresh broccoli, cauliflower, or grape tomatoes would also be nice. Plus, vegetables usually taste great dipped in the same sauces as your wings (ranch, honey mustard, etc.).
If you want to fill out your appetizer spread, try adding: Spicy Chex Mix, Hot Corn Dip, Chorizo Cheese Dip, Cowboy Caviar, and Spinach Artichoke Dip.
Baked Chicken Wings
These delicious and crispy baked chicken wings are easy enough for even inexperienced cooks, and are the perfect snack for game day.
Servings 3 about 4 pieces each
Calories 895kcal
Ingredients
- 1 Tbsp cornstarch $0.03
- 1/2 tsp paprika $0.05
- 1/2 tsp smoked paprika $0.05
- 1/2 tsp garlic powder $0.05
- 1/4 tsp onion powder $0.03
- 1/8 tsp cayenne pepper $0.03
- 1/4 tsp freshly cracked black pepper $0.02
- 1/2 tsp salt $0.03
- 1 Tbsp cooking oil $0.08
- 2.5 lbs. chicken wings or drumettes $9.98
Instructions
- Preheat the oven to 400ºF. In a small bowl, combine the cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, pepper, and salt.
- Pat the wings dry, then place them in a bowl. Drizzle the cooking oil over top, then toss until the wings are coated in oil. Add the cornstarch-seasoning mixture, then toss to coat again.
- Line a baking sheet with parchment paper for easy cleanup, then place wire cooling racks on top. Place the seasoned chicken wings on the wire racks with space between each wing.
- Bake the wings for 30 minutes, then flip and bake for 20-25 minutes, or until the wings have achieved the amount of browning desired (this will depend on the size of your wings).
- Serve hot with your favorite sauce!
See how we calculate recipe costs here.
Video
Nutrition
Serving: 4wings | Calories: 895kcal | Carbohydrates: 3g | Protein: 70g | Fat: 65g | Sodium: 665mg | Fiber: 1g
How to Make Baked Chicken Wings – Step by Step Photos
Preheat the oven to 400ºF. In a small bowl, combine 1 Tbsp cornstarch, ½ tsp paprika, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp freshly cracked pepper, and ½ tsp salt.
Pat dry 2.5 lbs. chicken wings or drumettes. Place the dried chicken in a bowl, drizzle with 1 Tbsp cooking oil, and toss to coat. Add the cornstarch-seasoning mixture and toss to coat again. Add the cornstarch-seasoning mixture and toss to coat again.
The wings are now coated in a light mixture of oil, cornstarch, and seasoning which will create a flavorful and crispy exterior once baked.
Line a baking sheet with parchment paper for easy cleanup. Place two wire cooling racks on top. Add the seasoned chicken on top of the wire racks with some space between each wing (if they’re too close they won’t get as crispy).
Bake the chicken wings in the preheated 400ºF oven for 30 minutes, then flip each wing over. Bake for another 20-25 minutes, or until they achieve the amount of browning you like.
Serve hot with some fresh vegetables and your favorite sauces for dipping!
MORE CHICKEN WING RECIPES
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Use Bone-In, Skin-On Drumsticks (or Thighs)
Dark meat chicken, like drumsticks and thighs, is very forgiving, especially when cooked with the bone-in and skin on. The skin helps hold in the moisture and the higher fat content of the meat helps it stay tender and juicy. You can swap in bone-in, skin-on chicken thighs using the same method in the recipe below.
Chicken breast needs a slightly different technique because it is a leaner cut of meat. For a bone-in, skin-on chicken breast I suggest using the method in my Herb Roasted Chicken Breast recipe. Boneless skinless chicken breast should be cooked using the method in my Garlic Herb Baked Chicken Breast recipe.
Other Seasoning Ideas for Chicken Drumsticks
I used a very classic mix of smoked paprika, garlic, onion, and oregano for this chicken drumsticks recipe, but you can literally use any seasoning blend you like for this. There is so much flexibility! Here are a few ideas for seasoning your oven-baked chicken drumsticks:
- Ranch seasoning
- Lemon pepper
- Garlic Herb seasoning
- BBQ (use the dry seasonings in the recipe below and then brush with BBQ Sauce in the last 15 minutes of baking).
- Teriyaki
- Jerk seasoning
- Taco seasoning
Want some sauce for dipping? Try these delicious sauces with your chicken drumsticks:
- Ranch dressing
- Honey mustard sauce
- Comeback sauce
- BBQ sauce
What to Serve with Chicken Drumsticks
I made some Easy Cheesy Broccoli Rice to serve on the side of my chicken drumsticks, but it would also go great with classics like: mashed potatoes, Mushroom Rice, Three Bean Salad, Oven Roasted Broccoli, Parmesan Roasted Potatoes, Simple Sautéed Vegetables, Roasted Potatoes, Loaded Smashed Potatoes, Herby Potato Salad, or Classic Coleslaw.
Oven Baked Chicken Drumsticks
This oven-baked chicken drumstick recipe is the perfect dinner idea that can be flavored with any of your favorite seasonings.
Servings 6 pieces
Calories 254kcal
Ingredients
- 1 tsp smoked paprika $0.10
- 1/2 tsp garlic powder $0.05
- 1/4 tsp onion powder $0.03
- 1/8 tsp cayenne pepper $0.02
- 1/4 tsp dried oregano $0.03
- 1/2 tsp salt $0.02
- 1/4 tsp freshly cracked black pepper $0.02
- 1.75 lbs. chicken drumsticks (6 pieces) $3.42
- 2 Tbsp cooking oil* $0.32
Instructions
- Preheat the oven to 425ºF. Combine the smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and pepper in a bowl.
- Place the chicken drumsticks in a bowl and drizzle the cooking oil over top. Sprinkle the prepared seasoning over the drumsticks, then toss until they're evenly coated in oil and spices.
- Place the seasoned drumsticks on a baking sheet with enough space around each so they're not touching. You can line the baking sheet with foil or parchment for easier cleanup, if desired.
- Transfer the chicken to the oven and bake for 40 minutes, or until they reach an internal temperature of 175ºF, flipping the drumsticks once half-way through. Serve hot.
See how we calculate recipe costs here.
Video
Notes
*You can use your favorite high-heat cooking oil.
Nutrition
Serving: 1drumstick | Calories: 254kcal | Carbohydrates: 1g | Protein: 23g | Fat: 17g | Sodium: 332mg | Fiber: 1g
How to Make Chicken Drumsticks – Step by Step Photos
Preheat the oven to 425ºF. Decide what herbs and spices you want to use to season your drumsticks (see the text above the recipe for some ideas). I used a simple mix of 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp oregano, ¼ tsp freshly cracked black pepper, and ½ tsp salt.
Place about 1.75 lbs. chicken drumsticks in a large bowl and drizzle 2 Tbsp of your preferred cooking oil over top.
Toss the drumsticks in the oil and spices until everything is evenly coated.
Arrange the chicken drumsticks on a baking sheet spaced out enough so they are not touching. You can line the baking sheet in parchment for easier cleanup if desired.
Bake the chicken drumsticks for about 40 minutes, turning once halfway through, or until the internal temperature reaches 175ºF.
Serve hot and enjoy! (garnished with parsley for color, not needed for flavor)
More Easy Chicken Recipes
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Tips for Baking Chicken Breast
Successfully baking chicken breast can take a little know-how. If you want to avoid overcooked or dry chicken breast, here are a few tips:
- Adjust baking time for the size of your chicken breast. Larger or thicker chicken breasts will take longer to cook (20-25 minutes), while thinner or smaller chicken breasts will take less time (15-18 minutes).
- Use a mallet or rolling pin to gently pound the thick end of your chicken breasts to make the breast a more even thickness. This helps them cook quickly and evenly.
- Use a meat thermometer for best results. Chicken breasts should be cooked until they reach an internal temperature of 165ºF. The more it cooks beyond that point the more it will begin to dry out and become tough.
- Let the chicken breast rest after baking. Make sure to let the chicken breast sit for 5-10 minutes after baking to reduce the steam pressure within the meat. This helps the juices stay in the meat once it’s cut, rather than escaping and leaving behind dry, tough meat.
Can I Use Bone-In Chicken?
This recipe is best suited to boneless, skinless chicken breasts or thighs. Bone-in chicken takes much longer to cook through and you may find that the BBQ sauce begins to burn with those longer cook times.
What Kind of BBQ Sauce is Best?
For an inexpensive yet flavorful BBQ sauce, I usually go with Sweet Baby Ray’s, but I highly suggest using whatever brand BBQ sauce you like the best. And while just about any flavor BBQ sauce would work for this dish, I would lean toward something more on the savory or smoky side rather than a sweeter BBQ sauce.
What to Serve with BBQ Cheddar Baked Chicken
I served my BBQ Cheddar Baked Chicken with some potato salad and a Three Bean Salad, but I think it would also go great with Cowboy Caviar, Mashed Potatoes, Sweet Potato Cornbread, Parmesan Roasted Potatoes, Summer Sweet Corn Salad, Spicy Sweet Potato Fries, or Green Chile Mac and Cheese.
BBQ Cheddar Baked Chicken
Forget boring or bland baked chicken breasts, this BBQ Cheddar Baked Chicken is going to be the star of your dinner plate.
Servings 4
Calories 320kcal
Equipment
Ingredients
- 2 boneless, skinless chicken breasts (about 1.3 pounds total) $7.58
- 1 tsp smoked paprika $0.10
- 1/2 tsp garlic powder $0.05
- 1/4 tsp salt $0.02
- 1/4 tsp freshly cracked black pepper $0.02
- 1/4 cup BBQ sauce $0.13
- 1 cup shredded cheddar $0.85
- 1/4 cup diced red onion $0.05
- 1/4 cup chopped cilantro $0.09
Instructions
- Preheat the oven to 400ºF. If your chicken breasts are very thick or uneven in thickness, use a mallet or rolling pin to first pound them out to a more even thickness. Slice the chicken breasts in half, so you have four pieces.
- Combine the smoked paprika, garlic powder, salt, and pepper. Pat the chicken dry with paper towel, then sprinkle the seasoning mix over both sides of each piece of chicken.
- Place the seasoned chicken pieces in a baking dish, then spoon 1 Tbsp BBQ sauce over top of each piece, spreading it from edge to edge to cover the chicken.
- Bake the chicken in the preheated 400ºF oven for about 18 minutes (less for smaller or thinner pieces).
- Remove the chicken from the oven and top each piece with shredded cheddar. Return the chicken to the oven and continue baking for five minutes, or until the chicken reaches an internal temperature of 165ºF.
- After baking the chicken, let the chicken rest for five minutes, then top with diced red onion and chopped cilantro just before serving.
See how we calculate recipe costs here.
Video
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 9g | Protein: 39g | Fat: 13g | Sodium: 677mg | Fiber: 1g
How to Make BBQ Cheddar Baked Chicken – Step by Step Photos
You’ll need two boneless, skinless chicken breasts for this recipe, about 1.3 lbs. total. If your chicken breasts are very thick or a very uneven thickness, use a mallet or rolling pin to gently pound them to a more even thickness. This helps them cook more quickly and evenly. (Covering them with plastic helps keep everything clean as you pound.
Pat the chicken breast dry, then cut each one in half so that you have four pieces. Combine 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp freshly cracked black pepper. Sprinkle the seasoning over all sides of the chicken pieces.
Place 1 Tbsp BBQ sauce over each piece of chicken and spread it to cover the surface. Transfer the chicken to the preheated 400ºF oven and bake for about 18 minutes (a few minutes less for smaller or thinner chicken pieces).
While the chicken is baking, prepare the toppings. Shred about 1 cup cheddar cheese, finely dice about ¼ cup red onion, and roughly chop ¼ cup cilantro.
After baking for about 18 minutes, remove the chicken from the oven and top the chicken with about 1 cup shredded cheese (about ¼ cup per piece of chicken). Return the chicken to the oven and bake for another 5 minutes, or until the internal temperature of the chicken reaches 165ºF.
After baking, let the chicken rest for about 5 minutes, then top with the diced red onion and chopped cilantro.
Serve and enjoy!!
More Baked Chicken Recipes
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Baked Instead of Fried
Restaurant chicken wings are usually fried, but I have an irrational fear (or maybe it’s a rational fear) of deep-frying, so I make my wings in the oven. Sometimes I’ll bake the wings coated in cornstarch to get a nice crispy skin (see my Honey Mustard Wings), but this time I baked my wings right in the soy ginger sauce so the sauce would reduce and turn into a sticky glaze as the wings baked—no need for a second pot. It’s super easy and there’s no danger of fryer grease splashing or causing third-degree burns (or at least that’s what plays out in my head every time I think about deep-frying).
What Kind of Baking Dish is Best?
I used an 8″x11″ glass casserole dish to bake my wings. I suggest glass or ceramic because they conduct heat a little more evenly than metal, which may cause the sauce to burn a bit more on the edges. If you want to double the batch, just use a larger dish, like a 9″x13″, or one that allows you to spread the chicken wings in a single layer.
What to Serve with Sticky Ginger Chicken Wings
Since these wings are so sticky sweet, I would suggest adding a vegetable-heavy side, like this Crunchy Cabbage Salad, or Sesame Cucumber Salad. And then if you want to also add a starch, try something simple like Sesame Rice or Garlic Noodles.
Sticky Ginger Chicken Wings
These sticky ginger chicken wings are sweet, spicy, and salty all in one bite. They're totally addictive and finger-licking delicious!
Servings 2 about 6 pieces each
Calories 1129.25kcal
Ingredients
- 2 lbs. chicken wings or drummettes 6.58
- 1 Tbsp cooking oil $0.04
- 1/4 cup honey $0.66
- 2 Tbsp soy sauce $0.12
- 1 Tbsp chili garlic sauce $0.13
- 1 Tbsp toasted sesame oil $0.24
- 1 Tbsp rice vinegar $0.13
- 2 cloves garlic, minced $0.16
- 1 Tbsp grated fresh ginger $0.30
- 2 green onions, sliced $0.20
Instructions
- Preheat the oven to 400ºF. Place the chicken wings in a glass or ceramic baking dish so that they're in a single layer. Drizzle the cooking oil over top, then toss the wings to coat in the oil. Transfer the wings to the oven and bake for 15 minutes.
- While the wings are baking, prepare the sticky ginger sauce. Combine the honey, soy sauce, chili garlic sauce, toasted sesame oil, rice vinegar, minced garlic, and grated ginger in a bowl.
- After the wings have baked for 15 minutes, pour the sauce over the wings, then toss to coat. Return the wings to the oven and bake for an additional 45 minutes, stirring every 15 minutes, or until the sauce has reduced into a sticky glaze and deepened in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.
- Top with sliced green onions and serve!
See how we calculate recipe costs here.
Nutrition
Serving: 1Serving | Calories: 1129.25kcal | Carbohydrates: 38.05g | Protein: 81.95g | Fat: 72.05g | Sodium: 1409.5mg | Fiber: 0.75g
How to Make Sticky Ginger Chicken Wings – Step By Step Photos
Preheat the oven to 400ºF. Place 2 lbs. chicken wings and/or drummettes in a casserole dish so they’re in a single layer. Drizzle 1 Tbsp cooking oil over top and then toss to coat in the oil. Place the wings in the preheated oven and cook for 15 minutes.
While the wings are beginning to cook, prepare the sticky ginger sauce. In a bowl, stir together ¼ cup honey, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 2 cloves of minced garlic, and 1 Tbsp grated fresh ginger.
After the wings have cooked for 15 minutes, pour the prepared sauce over top and stir to coat. Return the wings to the oven.
Continue to cook the chicken wings for about 45 minutes more, stirring every 15 minutes or so, or until the sauce has reduced into a sticky glaze and turned deep brown in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.
Top with sliced green onions, then serve! Enjoy that sticky-sweet-salty-spicy goodness!
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