Baked Chicken

You can bake a whole chicken, breasts of chicken, or even chicken pieces like legs and wings. But what is the difference exactly between baked chicken and roasted chicken? Not much really, as I think those terms are interchangeable because both use dry heat cooking methods.

Now the thing is, if you leave the skin on fresh chicken and then bake it, realistically you don't have to do much at all in terms of flavoring because that skin, and the fat the comes from it really adds a lot of natural flavor. Sure if you like to use BBQ sauce, spicy rubs, seasoning mixes then go for it, but all I am saying is don't underestimate the simplicity of salt and pepper in this case.

Baked Chicken

Now one of the things I like to do when I bake chicken is to do it in the flavorwave oven, which is a counter top convection oven powered by halogen heat. Convection heat makes swirls around the meat giving a more uniform and most would argue moist end product. It also tends to cook anything faster. I like because being in a small apartment the smaller appliance is less likely to spread aroma around the whole place. Just saying.

One of the French cuisine classic baked chicken recipes is Chicken Chasseur. It's also called hunter's sauce and is a derivative of the basic brown sauce. All you really have to do is saute some mushrooms, deglaze with some red wine and then season with a few fresh herbs like parsley and rosemary perhaps. Just before serving the sauce over top the baked chicken, drop a tablespoon of butter into the ready sauce which will add extra flavor, smoothness and a beautiful sheen, the mark of a professional chef.

In the video below I prepare this classic baked chicken recipe using the Flavor Wave Turbo Oven, and I gotta say, it turned out AMAZING!

BAKED CHICKEN RECIPE