EASY Bake Chicken Recipe

By Ockydub | Posted Oct 2 2014 | 32 Comments  

chick thighs

Since a couple of kats I know are attempting to start a healthy meal plan, I’ve decided to provide the easiest (no-frills, no-fuck-up) bake chicken recipes I know. All you need is;

Ingredients

  • Large casserole or roasting pan
  • Boneless skinless chicken thighs (no drums) or skinless breasts
  • Vegetables
  • Extra virgin olive oil
  • Aluminum foil
  • Seasonings

Preheat the oven to 200 to 225 degrees. I usually cover the bottom of the casserole or roasting pan with foil. It makes clean up very easy. Lightly coat the bottom of the pan with the olive oil. Lightly sprinkle salt and pepper on the bottom. Add the chicken thighs and veggies. The veggies I use are onions, peppers, baby carrots and brussel sprouts. Of course omit or add what you want but I would not recommend broccoli, asparagus, spinach or kale. They do not hold up and will get very wilted during baking.

Liberally season chicken and veggies. If you have lid to your casserole pan use it to cover or cover with aluminum foil. Put in the oven and bake for 4 hours.

Personally if I have it on hand I use McCormick’s Grill Mates seasonings; Applewood, Chicken or Cowboy rub. The Cowboy rub is a bit spicy but all will give your chicken really good flavor.

When done remove chicken and place on rack to drain away access away fat. Remove veggies from broth and juices with slotted spoon and place in separate container.

Now if you country like me you wouldn’t never waste them there drippings and broth from dat chicken. You would use it to cook some rice and have a lil left over to spoon over top of dat rice…you aint ready for that.

The question I think some will ask is why favor thighs over breasts? Thighs are cheaper and just as healthy. Also many people find breasts to be tough or dry. You shouldn’t have this problem with thighs. As far as the difference in nutritional values;

Thighs – Serving Size 4 oz (112 g) / Calories 110 / Total Fat 4g 6% / Saturated Fat 1g 5% / Cholesterol 85mg 28% / Sodium 250mg 10% / Protein 20g / Iron 2%

Breasts – Serving Size 4 oz (112 g) Calories 140 / Total Fat 4g 8% / Saturated Fat 1.5g 6% / Cholesterol 65mg 22% / Sodium 40mg 2% / Protein 25g / Iron 0%

chick parts

Enjoy!

About the Author
Ockydub

Octavius is a founder and editor of Cypher Avenue. He's here to help speak for us and show the world that masculine gay / bisexual men of color are not a part of the stereotypical gay normal that is seen and fed to the masses. No...we are a distinct breed, filled with character and pride. Cypher Avenue is here to show the world how we are different.

   
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32 Comments Feel Free To Join The Cypher.

  1. SB3
    African "Voodoo" King | October 2nd, 2014
    0

    I really like this recipe and I think I am going to try it before the end of next week. I would like to try Lawry’s seasoning lol and I already know what you’re talking about with the use of the rice. My mom already does that but usually with black eyed peas.

    Thanks for posting!

  2. UncontrolledXenomorph | October 2nd, 2014
    +1

    It was all good until people got put on to boneless thighs. Then the price went sky high.

    For real, I will tear up some deep fried boneless thighs. Especially if you drop some oregano on em. Lawd. But we tryna be healthy so….

    I like Tony Chachere’s now, but I was raised on Lawry’s. Konriko is good too. As well as Slap Ya Mama.

    If the oven is on, you could in the last 20 minutes of cooking the chicken, drop some fresh Brussels sprouts into a baking dish, toss with EVOO and salt and pepper and slide the dish into the oven. After you take the chicken out, stir the sprouts then turn the heat on the oven up to about 400 for about 15-20 minutes. A fewof the loose sprout leaves should be dark and crispy. This is how you know they are ready. Well, they don’t have to be dark, but that’s about what I like. It’s the best way to eat them instead of burling them to death.

    • Ocky "The Thing" Williams | October 2nd, 2014
      +1

      This does sound good. My partna got me turned onto them sprouts. Man saute them joints with chopped bacon and cracked pepper OMG. Keep in mind this recipe was for them lazy non-cooking kats. See we giving them to many steps and they gonna burn the house down.

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      • UncontrolledXenomorph | October 2nd, 2014
        0

        You right.

        Pro Tip: Frozen broccoli + lemon pepper + 3-4.5 minutes in the microwave. Can’t mess it up.

        Oh you fancy huh? Ok, squeeze some lemon juice on top of the broccoli after it comes out.

    • RolandG
      rolandgarros28 | October 2nd, 2014
      +2

      Dude, I was thinking the same thing. Boneless chicken thighs have gone up. I remember when beef ribs were dirt cheap a couple of years ago and thought I had found a bargain. Next thing you know, everybody and their mama started cooking them and the price was changing by the month every time I bought them.

      Lawry’s does have a lot of trans fat though so I try and stay away from that. Fresh Onions and peppers grown from dad’s garden have my food tasting so good. Actually, we’re trying to grow a hot tomato. I don’t know if one exists but that would be hot combining sweet with spicy.

      And @ocky, after the rum cake recipe and @nick saying the site was going back to the old days, I didn’t expect to find more recipes but this a good one. And….I know about using drippings from dat dare meat. Brown Gravy from meat drippings is the best. Virginia ain’t got nothing on Augusta, GA. Holla at ya boy. LOL

      • Ocky "The Thing" Williams | October 2nd, 2014
        0

        Let me find out CyAve got abunch of a’cooking men folk

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      • Shocked | October 2nd, 2014
        0

        OMG thank you for mentioning that Lawry’s contains trans fat! I use it ALL of the time and never knew that til now. I Googled it to get the full details and saw that the FDA has confirmed that it contains partially hydrogenated soybean and cottonseed oil. However, Lawry’s isn’t required to list it on the label because as long as an ingredient is derived from a natural source it can be considered natural no matter how it is modified. So instead of being listed as trans fat, it’s listed under a catch all phrase as “natural flavor”….WOWW!!!!!!…JUST WOWW!!!!…..Talk about not knowing what’s really in your food!! No more Lawry’s for me!!

        • Ocky "The Thing" Williams | October 2nd, 2014
          0
          • RolandG
            Roland Beelzebub-Garros | October 2nd, 2014
            +1

            So are you going to stop using it? I used to get ocular headaches really bad as a kid and only once I got to college did my doctor discover what it was. I wasn’t using Lawry’s in school but when I would come home and eat her cooking, BOOM. My vision was like someone had snapped a flash picture. I couldn’t see directly in front of me. So now I don’t use Lawry’s and the headaches have stopped. Who would’ve thought.

            • Ocky "The Thing" Williams | October 2nd, 2014
              +1

              How do you know it was the MSG that used to be in it? And no, I’m not about to throw these seas’nins out. Fool money don’t grow on trees. I wont buy anymore though. Consider this your good deed for the week.

              • RolandG
                Roland Beelzebub-Garros | October 2nd, 2014
                +1

                My good deed is I won’t let you die from any freshly purchased poison but the one you have on your shelf right now can kill you? LOL

      • UncontrolledXenomorph | October 3rd, 2014
        0

        Woah!

        Ok. I’m just trying to figure out though… how much transfat in a seasoning could affect someone? That’s shady.

        Now I’m sure that these other seasoning salts are probably doing the same thing. Lawd! Imma just have to get all my spice ingredients from Amazon and Sams and just mix my own.

        Wea is my tin furl hat at?

        • alton
          NYCforEVER | October 3rd, 2014
          +1

          LMAO Exactly, unless you literally caking your meat (no pun intended) with seasonings, then how much transfats could you possibly be consuming? I do agree with @Uncontrolled however, the naturally mixed seasoning is the best. I favor finely minced Rosemary, Garlic, Dried Parsley, Oregano, and Onion with shake or two of chili pepper. I grow most of the herbs and veggies I use in my back yard.

      • alton
        NYCforEVER | October 3rd, 2014
        0

        LOL That’s what happens when “White Folk” catch wind of something, shit goes up. J/K, but not really. LOL When I was a kid, white rice, sofrito, tuna fish, ñames, and coffee was among the cheapest shit you got at the supermarket. Shit is pricey as hell now. lol

  3. D.W. | October 2nd, 2014
    0

    A good seasoning combo is rosemary, seasoning salt, garlic powder, paprika, Cheyenne pepper, black pepper, and a little onion powder

    • Ocky "The Thing" Williams | October 2nd, 2014
      0

      This is good combo…ok so who else takes multiple seasonings and put them in an used spice container for their own homemade blend? HA

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      • UncontrolledXenomorph | October 2nd, 2014
        0

        I have made my own with my Ninja Drink System. Nutribullet users can do the same.

        Peppercorns + Pink Himalayan salt (y’all don’t know nothing about that) + dried citrus rind + granulated garlic. Pulse a few times and bam. You can’t really mess things up. Too salty? Add more of an aromatic. Not spicy enough? Toss a dried pepper or flakes in there.

        • Ocky "The Thing" Williams | October 2nd, 2014
          +1

          You coming hard with these tips and recipes…wasnt expecting this.

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          • SBthe13,000 | October 2nd, 2014
            0

            Right?! I ain’t got no time to get down to the Himalayas to find no pink salt!

            • UncontrolledXenomorph | October 3rd, 2014
              +1

              What can I say? I’m bougie.

              For real, they sell pink salt in WalMart. Now, you may have to look for it, but if WalMart has it…it’s not THAT exotic. lol

  4. hannibal
    Hannibal | October 2nd, 2014
    0

    Is this the twilight zone ? When did the meanest, baddest, most masculine black gay website start dishing recipes and knitting sweaters?

    • Ocky "The Thing" Williams | October 2nd, 2014
      +2

      You do know the most well renowned famous and respected chefs and cooks around the world are men right?

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      • RolandG
        Roland Beelzebub-Garros | October 2nd, 2014
        0

        Remember Justin Wilson from PBS? I loved that man. That dude was the Cajun Julia Childs. LOL

    • Nick "Living Dead" Delmacy | October 2nd, 2014
      0

      When I first saw this article, I read it as “EASY BAKE OVEN” instead of “EASY BAKE CHICKEN” and I was all like:
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      • Rod Turpin
        Roooooooooood! | October 3rd, 2014
        0

        Don’t knock the easy bake oven, I used to make some good ass cupcakes back in the day with one. Granted, it took 5 hours, but it was worth it!

    • SBthe13,000 | October 2nd, 2014
      0

      Y’all see @hannibal acting brand new, but he wasn’t actin brand new about that marinade last year. See how ppl do u once they get what they want outta u?! Smh

  5. budda | October 2nd, 2014
    +2

    I like the recipe. I use to be a chef for Wholefoods. I can show you how to cook a lot of recipes with no meat such as collards,dressings and a host of other dishes without affecting the taste. I went to culinary school and yes there real man in the kitchen..

  6. Ace "Reaper of Hearts" | October 5th, 2014
    0

    Well know what I’m making tonight!

  7. ClaytonAduct | May 30th, 2017
    0

    Can someone assist me to with a very little problem.
    Half a yr in the past, I got diagnosed with a candida
    I wish to try out some diet against Candida fungus.
    On the internet, a lot of information about this problem.
    But experiences generally diverge. And I failed to find the best decision for myself.
    Probably the forum members can recommend a well-known diet or perhaps a lot of quality recipes against candida?
    I will be really many thanks for any help

    Thanks!




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