Chicken Recipes Baked

Baking chicken need seasoning help?

I have the following seasonings, ground cinnamon. Lemon pepper. Oregano leaves. Seasoned salt. Chili powder. Rubbed sage. Black pepper. Salt. Spanish paprika, italian seasoning. Ground cumin, leaf thyme. And mrs dash original. gimme a recipe!

What Are Good Spices for Chicken?

Chicken shows up on so many dinner plates cross-culturally because it’s relatively inexpensive and has a nearly blank canvas on which to work with in regards to seasonings. Seasonings primarily show up in the herbs and spices category with several flavors crossing over. Technically speaking, an herb is the leafy part of the plant while a spice comes from the stem, seeds, fruit, root or bark. Many spices work very well with chicken and combine readily with other types of flavors.


Spices work well when blended together into a rub for chicken. Spices like cayenne pepper, cumin, coriander seed and black pepper make a good blend for a Spanish or Mexican dish. Indian spices include saffron, sesame, turmeric and ground ginger while many Eastern European dishes flavor chicken with spices like paprika, cinnamon, allspice and mace. Salt is often considered a spice although it’s actually a mineral, but falls squarely into the seasoning category. Use salt sparingly for more healthful eating and rely on true spices for the majority of your flavoring.

Take care of dried spices by keeping them stored in a cool, dry place away from the stove or other sources of heat.

Savory Herbs

Savories are aromatic plants such as rosemary, basil, thyme, tarragon and sage. These have strong flavors that lend themselves well to the longer cooking times required in some roasted chicken dishes. Use one flavor, such as rosemary for a singular accent or create a blend, adding in lighter savories like chives or parsley for balance. Don’t try to blend two very strong flavors, like rosemary and sage or the palate will be confused. Other savories include lemon balm, fennel, mints, marjoram and coriander, and garlic.

An alternative to applying these herbs directly to the chicken is to toss a few fresh sprigs into the frying or roasting pan and cooking them alongside the chicken to capture the strong aromas in the meat.

Additional Flavorings

Use other foods to complement the spices you’re flavoring the chicken with. Use lemon, lime or orange juice or zest to add brightness to the dish. Sauté chicken in tomatoes and mushrooms and marjoram for an Italian accent. Use lemon grass, coconut milk and fennel for an Asian-themed meal. When blending spices with other flavorings, use a combination you are confident with. Rely on a recipe if you are unsure of how to combine flavor components.

Garlic, rosemary, black pepper, and ginger.

Actually, almost anything works on chicken. Other choices: fennel,mustard. curry, coriander. I suggest you experiment. Taste is really subjective. See what you like, the try it ion family or friends.

Baked Chicken Recipe
Baked chicken is different from roasted chicken in two ways. First, baked chicken is prepared with chicken parts (i.e., individual drumsticks, thighs, breasts and wings) whereas roasted chicken is cooked whole. Second, baked chicken is dredged in seasoned flour before cooking, which we don’t do when roasting a whole bird.


1 large fryer chicken, cut into 8 pieces
1 stick butter, melted
¼ cup flour
½ tsp paprika
½ tsp white pepper
½ tsp dried thyme, crumbled
1 tsp Kosher salt


Preheat the oven to 375°F.

Combine the flour, salt, pepper and other seasonings in a shallow dish.

Pat the chicken dry with paper towels.

Working one piece at a time, dredge each piece of chicken in the flour, dip it in the melted butter and then transfer to a baking dish skin-side-up.

Bake for about an hour or until the juices run clear and the chicken is nicely browned and cooked all the way through.

Serves 4.

Fit2Fat2Fit – Baked Chicken Recipe

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