Since Nate is off chicken, my two other kids get usually get their chicken fix in their school lunch. Kawawa naman if we have chicken at home while Nate watches on, di ba? 🙁 Here’s a quick and easy baked chicken recipe that’s great for baon.
Last Tuesday, the girls had Baked Herb-Chicken Thighs. It is one of the lunch box mainstays, because it’s so easy and quick to cook. It’s a flexible recipe too, as you can throw in any flavors you want into the marinade.
I use chicken legs or thighs, instead of whole chicken because nobody wants to eat the breast part in this family. So I always end up eating it! To be fair to everyone (especially to myself, hehe, I decided – only chicken legs!)
Baked Chicken Recipe below.
6 pieces chicken thighs or legs, washed and drained well
6 cloves garlic, minced
2 to 3 tbsp soy sauce
1 tsp mixture of herbs: thyme, rosemary, sage
salt and pepper to taste
Variation: Asian style baked chicken recipe
If you want oriental flavors in your chicken, use Asian herbs and spices instead. I like five-spice powder, star anise (sangke), and ginger. Add some sugar (just a little so it won’t be too sweet), and about one tablespoon of sesame oil.
- Simply mix all ingredient, and marinate for at least 1 hour. Best to marinate overnight.
- Pre-heat oven at 160 degrees Celsius for 10 minutes. If your oven has a convection fan function, turn it on.
- Place chicken pieces in an oven-proof dish, skin side up. Put the dish in the middle rack of the oven.
- Lower heat to 140 degrees, and set timer to 45 minutes.
- Check periodically to avoid burning. I turn the chicken pieces every 15 minutes to make sure all sides get cooked. Always end with skin side up to get a beautifully crisp surface.
- Serve with all the glorious drippings! 😀