Baked Chicken Leg Quarters - Recipes - Page 4

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Results 31 - 40 of 41 for baked chicken leg quarters

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31. SOUR CREAM CHICKEN

1. Grease bottom of large ... each piece of chicken with 2 uncooked strips of ... surface texture. 6. Bake at 350 degrees for 1 ... Serve chicken with baked potato opened and sauce ladled on top. Serves 4.

32. QUICK CHICK CATCH

Preheat oven to 400 degrees. Bake chicken for 45 minutes. Sprinkle with ... with Parmesan cheese. Bake, covered, for 30 minutes. Serves 6 easily.

33. CHICKEN DINNER IN A DISH

Heat oven to 350 degrees. ... baking dish, arrange chicken, potatoes, carrots and onions. ... Cover with foil. Bake at 350 degrees for 1 ... tender. Makes 4 servings.

34. BARBECUED CHICKEN

Sprinkle with paprika, pepper, season-all ... sauce over it. Bake in preheated oven, 350 degrees, ... doneness. Serve with baked beans and cole slaw. Serves 8.

35. PEACH CHICKEN ALMONDINE

Melt butter in skillet. Add chicken and brown lightly. Place chicken in baking dish. Bake for 1 hour at 350 ... minutes more. Serve with white rice.

36. CHICKEN ORIENTAL (ROSEMARY)

Mix together honey and mustard ... mustard mixture. Season leg quarters. Place in deep bowl ... marinade mixture over chicken. Bake at 400 degrees, basting frequently. ... on top of stove.

37. CHICKEN CASSEROLE

Boil and bone chicken. Cut chicken in bite ... chicken. Crush crackers and melt butter. Mix together and spread on top. Bake 1/2 hour at 350 degrees.

38. A MAN'S BAR-B-QUED CHICKEN

Day before or early in ... all ingredients, except chicken and onions. Simmer uncovered 10 ... under wings and legs. Pour on sauce. Bake uncovered, basting after 1/2 hour. ... sauce. Makes 4-6 servings.

39. CHICKEN A L'ORANGE

Rinse and clean chicken. Remove oil fat. Mix ... baking (optional). Cover and bake for 1 hour and 45 minutes at 400 degrees. Baste every 30 minutes.

40. CHICKEN TACO CASSEROLE

Boil chicken. Cool, shred do not ... remaining soup mixture. Top with a little grated cheese. Bake at 350 degrees for about 30 minutes or until bubbly.

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