In need of on the bone chicken recipes.

[meallen]

I work in a facility that houses 75 people. While cookinf for 75 people would be considered more intimate than calling it "institutional", it still is a lot of people. So, I usually cook the chicken one of two ways. Deep fried or baked.
Right now, I am not allowed to use the deep fryer for insurance reasons. I have been baking the chicken using a BBQ seasoning that is fantastic. Everyone loves it, but I want to shake it up a little. I need ideas to make the chicken different. I am preparing chicken tomorrow, and had thought about chicken parmesan, but I just made them meatballs in marinara last Sunday. I would like to make something different. HELP. I have spices at the ready, but too late to get special ingredients for tomorrow.

[chrose]

Maryland Oven Fried Chicken


Ingredients:
Chicken:
chicken pieces
flour
salt
pepper
bacon
egg
milk
bread crumbs

Cream Gravy:
¼ cup chicken drippings (or butter)
3-4 TBSP. flour

Method:
Chicken:
Coat chicken with flour, salt and pepper. Dip into egg beaten with milk. Then dip into dried bread crumbs. Arrange a slice of bacon on top of each piece. Lightly grease shallow open pan, arrange chicken in single layer, skin side down.
Bake uncovered in 425 degree oven for 30 minutes, turn chicken, bake 15 minutes more or until done. Remove chicken from pan. Use drippings for cream gravy.

Cream Gravy:
In skillet, stir drippings and flour over low heat until smooth. After browning flour slightly, stir in milk, stirring until thickened. season with salt and pepper to taste. Serve with biscuits.

[MarkV]

You could also do a Mediterranean baked chicken. We used to do this at a Mediterranean restaurant I worked at. Very easy and tasty. Just simply marinate the chicken in an ample amount of olive oil, lemon juice, lots of rosemary, garlic, salt and pepper. Overnight is best but I'd marinate it at least for a few hours.

Then just bake the chicken.

Mark

[tripps11]

this has never failed for me. Good luck
1 (3 1/2 to 4 pound) chicken, cut into 8 pieces
1 large onion, halved and sliced
6 garlic cloves, sliced
8 sprigs fresh thyme
2 tablespoons olive oil
1 teaspoon kosher salt
Fresh ground black pepper

2 tablespoons olive oil
12 allspice berries
1 large tomato, coarsely chopped
1 1/2 cups chicken broth
1/2 to 1 teaspoon hot sauce
Salt
Fresh ground black pepper

Toss the chicken, onion, garlic, thyme, olive oil, salt, and pepper together in a bowl. Cover and refrigerate overnight.

Remove the chicken from the refrigerator 30 minutes before you start cooking. Remove the chicken from the marinade. Reserve the marinade.

Heat a large skillet over medium-high heat.

Add the olive oil to the pan, and begin browning chicken pieces in batches until golden brown. Remove the last batch from the pan, then add the allspice berries and marinade, and cook for about 5 minutes.

Add the tomatoes and return chicken to the pan. Raise the heat, and bring to a simmer. Add chicken stock, hot sauce and again, bring to a simmer. Cover pan and adjust heat to a low simmer, for approximately 30 minutes, or until chicken is cooked through. Adjust seasoning and serve.
FROM THE MIND OF AN UNCURRUPTED AMATUER
TONY C

[Mezzaluna]

This recipe for lemon-baked chicken is based on one I got from a Greek Church cookbook. Sorry, I have no idea what amounts I use- amateur that I am!

Oil or copiously butter the bottom of a baking pan.

Peel russet potatoes, then slice thickly or cut into wedges. Salt and pepper them, aprinkle on some dry oregano, basil, or Mediterranean-style herb mix, then place in the buttered/oiled pan. Sprinkle with lemon juice.

Season chicken as you did the potatoes. Place the chicken, skin side up, on top of the potatoes. Sprinkle with lemon juice, then dot with butter. Bake 325. The potatoes should be done and lemony, the chicken tender and crisp.

[hipjoint]

are your ... uhhhhh ... "customers" open to cold poached chicken?

boil enough water to cover the chicken, add slices of fresh ginger and some
garlic to the water along with some salt and when the water reboils add the chicken and then poach the chicken in 160 degree low simmer until done on a quick read thermometer.

remove the chicken and drain on rack, cool to room temp. slice into serving
sized slices and drizzle with some hot garlic-infused olive oil before serving.