My Mother's Cooking - Baked Chicken Legs and Chicken Breasts with Honey-Mustard Glaze

Baked Chicken Legs and Breasts

Chicken leg with French Fries
Chicken leg with French Fries
My Wife's Cooking
My Wife's Cooking
baked Chicken Leg
baked Chicken Leg
Raw Chicken Legs
Raw Chicken Legs
Baked Chicken Breast
Baked Chicken Breast
Red Skin Potatoes
Red Skin Potatoes

My Mother's Cooking

Cast your vote for Baked Chicken Legs and Chicken Breasts

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TWO EASY CHICKEN RECIPES

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Strictly speaking, these are not my mother’s recipes but instead they come from my wife who loves to eat but considers cooking to be a necessary evil. She prefers recipes where you put everything together, stick the meal in the oven and then come back an hour later when it is done. These two recipes fall into that category.

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The first one is for baked chicken legs and the second one is for baked chicken breasts with honey-mustard glaze. For either recipe, you can also serve oven-baked redskin potatoes, which you can cook in the oven at the same time.

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Oven Baked Chicken Legs

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Difficulty:

Easy

Preparation Time:

15 Minutes

Cooking Time:

45 Minutes

Cooking Temperature:

325 F

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Ingredients:

6-8 Chicken Drumsticks

¼Cup Butter

1 Teaspoons Salt

1 Teaspoons Garlic Powder (not Garlic Salt)

Hungarian Sweet Paprika

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Preparation:

  1. Spray a baking dish with PAM and arrange the legs evenly with the fat side up.
  2. Melt the butter in the a microwave or in the oven and coat the legs with it using a pastry brush
  3. Sprinkle the legs in order with salt, garlic powder and paprika.

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Cooking Instruction:

  1. Place the legs in a preheated 325 F oven and bake approximately 45 minutes depending on the size of the legs.
  2. You can check if the legs are done by poking the largest one with a fork. The fork should penetrate easily and the legs should be a golden brown color

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Baked Chicken Breasts with Honey-Mustard Glaze

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Difficulty:

Easy

Preparation Time:

15 Minutes

Cooking Time:

60 Minutes

Cooking Temperature:

400 F

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Ingredients:

6 Split Chicken Breasts with the Bones and Skin left on

1 Large Onion peeled and sliced ¼ in. thick

1/2 Cup of Ken’s Steakhouse Honey-Mustard Dressing or equivalent

1 Teaspoons Salt

1 Teaspoons Garlic Powder (not Garlic Salt)

Black Pepper to taste

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Preparation:

  1. Sprinkle the chicken breasts on all sides with salt and garlic powder.
  2. Spray a baking dish with PAM and arrange the onion slices evenly over the bottom and sprinkle them with salt and pepper.
  3. Arrange the chicken breasts on top of the onions and place the pan in a 400 F preheated oven.

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Cooking Instruction:

  1. Bake for about 45 minutes until the skin is browned and almost crisp.
  2. Coat the surfaces evenly with honey-mustard sauce and continue baking for 15-20 minutes until the chicken skins crisp and the meat is done.

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Roasted Baby Redskin Potatoes

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Difficulty:

Easy

Preparation Time:

15 Minutes

Cooking Time:

20-30 Minutes

Cooking Temperature:

325-400 F

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Ingredients:

8-10 Baby Redskin Potatoes 1-2 inches in diameter

¼ cup Melted Butter

1 Teaspoon Garlic Powder

1 Teaspoons Salt

1 Teaspoon Parsley Flakes

1 Teaspoon Dried Onion Flakes

Black Pepper to taste

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Preparation:

  1. Cut the potatoes in half lengthwise and place them in an oiled baking pan with the cut side up.
  2. Brush the surface of each potato with melted butter.
  3. Sprinkle each half with salt, garlic powder, pepper, parsley flakes and onion flakes.

Cooking Instruction:


  1. Bake 15 minutes at 400 F or 20 minutes at 325 F.


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Serving Suggestions:

Either chicken recipe goes well with the roasted redskin potatoes. We generally ate them with asparagus, broccoli or even with frozen green beans or peas.

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Baked Chicken Breasts

Oven Roasted Potatoes

North Central Wisconsin where I learned how to cook from my mother

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Comments 6 comments

SusieQ42 5 years ago

Sounds delicious! I like to bake my chicken breasts with potatoes placed around the chicken (in the same pan) cover with canned chicken gravy and bake. Either way, they are all great recipes. Thanks for the great recipes. Think I'll try the honey mustard glaze.


rjsadowski profile image

rjsadowski 5 years ago Author

Thanks. Your version sounds good too. Do you leave the skin on?

With gravy you may not need the skin to keep the breasts moist.


ROBERTHEWETTSR profile image

ROBERTHEWETTSR 5 years ago from Louisville, Kentucky

Sounds good to me, I gave them to my wife. Maybe she will try them. Thanks for the info. Bob


rjsadowski profile image

rjsadowski 5 years ago Author

The beauty of these recipes is in their simplicity.


CassyLu1981 profile image

CassyLu1981 4 years ago from Spring Lake, NC

YUM! My kids are going to love this! Thanks for the recipes!


Keiwan 23 months ago

Great post with lots of imarotpnt stuff.

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