{"id":45,"date":"2008-02-10T21:53:49","date_gmt":"2008-02-11T03:53:49","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/10\/savory-baked-chicken\/"},"modified":"2008-02-10T21:53:49","modified_gmt":"2008-02-11T03:53:49","slug":"savory-baked-chicken","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/10\/savory-baked-chicken\/","title":{"rendered":"Savory Baked Chicken"},"content":{"rendered":"<p>Paula Deen is one of my favorite celebrity chefs on The Food Network.\u00c2\u00a0 I have several of her cookbooks and have subscribed to her magazine since its inception about 2 years ago.\u00c2\u00a0 I always find a handful of recipes to try from each issue of the magazine, and the March\/April 2008 issue is no exception.\u00c2\u00a0 This Savory Baked Chicken caught my eye since it is a simple marinade containing butter (naturally, being one of Paula&#8217;s recipes), lemon juice and rosemary.\u00c2\u00a0 This is Part One in a series of recipes.\u00c2\u00a0 Once you make this chicken, Paula provides several more recipes that use the leftover chicken for some quick weeknight meals.\u00c2\u00a0 I&#8217;ll be trying one of the other recipes later this week.\u00c2\u00a0 This chicken turned out moist and flavorful on its own, and I&#8217;m looking forward to trying the other recipes in the series.<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/02\/savory-baked-chicken.jpg\" title=\"savory-baked-chicken.jpg\"><img decoding=\"async\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/02\/savory-baked-chicken.jpg\" alt=\"savory-baked-chicken.jpg\" \/><\/a><\/p>\n<h4>\u00c2\u00a0Savory Baked Chicken<\/h4>\n<p>from the March\/April 2008 issue of <a href=\"http:\/\/www.pauladeenmagazine.com\/\">Cooking with Paula Deen magazine<\/a><\/p>\n<p>Makes 10 chicken breasts<\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>\u00c2\u00a01\/2 cup olive oil<\/li>\n<li>1\/2 cup butter,melted<\/li>\n<li>3 tablespoons fresh lemon juice<\/li>\n<li>1 tablespoon dried oregano<\/li>\n<li>1 teaspoon garlic salt<\/li>\n<li>1 teaspoon dried crushed rosemary<\/li>\n<li>1 teaspoon ground black pepper<\/li>\n<li>10 split chicken breasts (about 7 pounds)\u00c2\u00a0 (I used one package of chicken tenders (about 2 1\/2 pounds))<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<p>In large resealable plastic bag, combine olive oil and next 6 ingredients; add chicken.\u00c2\u00a0 Seal bag and chill 1 hour, turning occasionally.\u00c2\u00a0 Preheat oven to 375 degrees F.\u00c2\u00a0 Remove chicken from marinade, discarding marinade.\u00c2\u00a0 Place chicken, skin side up, on a large rimmed baking sheet.\u00c2\u00a0 Bake 45 to 55 minutes, or until done.\u00c2\u00a0 Serve 5 chicken breasts.\u00c2\u00a0 Let remaining chicken cool 30 minutes.\u00c2\u00a0 Remove and discard bones and skin.\u00c2\u00a0 Chop; cover, and store in refrigerator up to 3 days.\u00c2\u00a0 Freeze in airtight containers up to 3 months.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2008\/02\/10\/savory-baked-chicken\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Paula Deen is one of my favorite celebrity chefs on The Food Network.\u00c2\u00a0 I have several of her cookbooks and have subscribed to her magazine since its inception about 2 years ago.\u00c2\u00a0 I always find a handful of recipes to try from each issue of the magazine, and the March\/April 2008 issue is no exception.\u00c2\u00a0 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-45","post","type-post","status-publish","format-standard","hentry","category-chicken"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=45"}],"version-history":[{"count":0,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/45\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}