PA Baker
Master Chef
Here are some good, and easy bone-in chicken recipes for you to try. Good luck and enjoy! 
Crisp Oven Fried Chicken
1 ½ c mashed potato flakes
1 tsp seasoning salt
½ tsp paprika
¼ tsp garlic powder
¼ tsp pepper
¼ c (1 stick) butter, melted
1 Tbsp water
1 egg
3 lbs cut-up frying chicken
Heat oven to 400F. In large bowl, combine potato flakes, seasoning salt, paprika, garlic powder, and pepper. Add margarine, mix well.
In medium bowl, beat water with egg. Dip chicken in egg mixture. Coat all sides of chicken with potato flake mixture.
Place chicken, skin side up, in ungreased 13x9” pan. Bake at 400F for 55-60 minutes.
Fragrant Lemon Chicken
1 apple, peeled, cored and quartered
1 stalk celery with leaves, chopped
1 (3 lb) whole chicken
Salt and freshly ground black pepper to taste
1 onion, chopped
½ tsp dried rosemary, crushed
1 lemon, zested and juiced
1 c hot water
Rub salt and pepper into the skin of the chicken, and then place apple and celery inside the chicken. Place chicken in slow cooker. Sprinkle chopped onion, rosemary, and lemon juice and zest over chicken. Pour 1 cup hot water into the slow cooker.
Cover, and cook on High for 1 hour. Switch to Low and cook for 6-8 hours, basting several times (I never baste since I’m at work).
Grilled Lemon Herb Chicken
1 (5-pound) roasting chicken (the recipe calls for you to grill the chicken whole, but you easily could grill your quarters. Just check for doneness a little sooner)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
3 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine parsley, thyme, juice, salt, and pepper; rub mixture under loosened skin and over breast and drumsticks. Gently press skin to secure. Place chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
Preheat grill to medium heat.
Place chicken, skin side up, on grill rack coated with cooking spray. Grill 55 minutes or until a thermometer inserted into meaty part of thigh registers 180°. Remove chicken from grill; cover and let stand 10 minutes. Remove and discard the skin.
Yield: 5 servings (serving size: about 4 ounces meat)
ABJCooking from DC posted this--it's one of our favorites:
Roasted Chicken with Balsamic Vinaigrette
1/4 cup balsamic vinegar
2T. Dijon mustard
2T. fresh lemon juice
2 garlic cloves, chopped
2T. olive oil
salt and pepper
1 (4lb.) whole chicken, cut into pieces
1/2 cup low-salt chicken broth (I used homemade)
1t. lemon zest
1T. chopped fresh parsley leaves for garnish
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken and serve.
Crisp Oven Fried Chicken
1 ½ c mashed potato flakes
1 tsp seasoning salt
½ tsp paprika
¼ tsp garlic powder
¼ tsp pepper
¼ c (1 stick) butter, melted
1 Tbsp water
1 egg
3 lbs cut-up frying chicken
Heat oven to 400F. In large bowl, combine potato flakes, seasoning salt, paprika, garlic powder, and pepper. Add margarine, mix well.
In medium bowl, beat water with egg. Dip chicken in egg mixture. Coat all sides of chicken with potato flake mixture.
Place chicken, skin side up, in ungreased 13x9” pan. Bake at 400F for 55-60 minutes.
Fragrant Lemon Chicken
1 apple, peeled, cored and quartered
1 stalk celery with leaves, chopped
1 (3 lb) whole chicken
Salt and freshly ground black pepper to taste
1 onion, chopped
½ tsp dried rosemary, crushed
1 lemon, zested and juiced
1 c hot water
Rub salt and pepper into the skin of the chicken, and then place apple and celery inside the chicken. Place chicken in slow cooker. Sprinkle chopped onion, rosemary, and lemon juice and zest over chicken. Pour 1 cup hot water into the slow cooker.
Cover, and cook on High for 1 hour. Switch to Low and cook for 6-8 hours, basting several times (I never baste since I’m at work).
Grilled Lemon Herb Chicken
1 (5-pound) roasting chicken (the recipe calls for you to grill the chicken whole, but you easily could grill your quarters. Just check for doneness a little sooner)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
3 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine parsley, thyme, juice, salt, and pepper; rub mixture under loosened skin and over breast and drumsticks. Gently press skin to secure. Place chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
Preheat grill to medium heat.
Place chicken, skin side up, on grill rack coated with cooking spray. Grill 55 minutes or until a thermometer inserted into meaty part of thigh registers 180°. Remove chicken from grill; cover and let stand 10 minutes. Remove and discard the skin.
Yield: 5 servings (serving size: about 4 ounces meat)
ABJCooking from DC posted this--it's one of our favorites:
Roasted Chicken with Balsamic Vinaigrette
1/4 cup balsamic vinegar
2T. Dijon mustard
2T. fresh lemon juice
2 garlic cloves, chopped
2T. olive oil
salt and pepper
1 (4lb.) whole chicken, cut into pieces
1/2 cup low-salt chicken broth (I used homemade)
1t. lemon zest
1T. chopped fresh parsley leaves for garnish
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken and serve.
