A health-conscious cook, like a magician, can always appreciate a good disappearing act. Taking the skin off chicken breasts, thighs and drumsticks removes much of the fat and roughly 15 percent of the cholesterol of an average serving of chicken. Expect bone-in pieces to take 10 to 15 more minutes of cooking time than similar boneless parts and larger pieces like breasts to take 10 to 15 minutes longer than small pieces like thighs. Jazz up your chicken dish according to your favorite cuisine and have dinner on the table in under an hour.
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Oven-Stewing with Vegetables
Preheat oven to 350 degrees Fahrenheit. Pour a tablespoon of olive oil into the bottom of a heavy-bottomed casserole or ovenproof skillet.
Brown chicken pieces lightly over medium-high heat, turning pieces so all surfaces brown.
Remove the browned chicken pieces from the pan and set aside briefly. Pour off any remaining cooking oil, but leave any browned bits of chicken in the bottom of the pan.
Replace the chicken in the pan and add vegetables, cooking liquid like water, broth or wine, and your desired seasonings.
Bake uncovered 1 hour or until thermometer registers an internal temperature of 165 F in the thickest part of a large chicken piece.
Remove and discard any excess fat. Pat boneless chicken breasts, thighs, leg quarters or drumsticks dry with paper towels.
Put 1/4 cup of flour in a shallow dish. Allowing one egg per pound of chicken, beat an egg lightly and pour into a shallow dish. To reduce fat and cholesterol, use only the egg white. Pour plain or seasoned breadcrumbs into a third dish, about 1 cup per pound of chicken. Add a pinch of salt if desired.
Dredge both sides of each chicken piece lightly in flour. Dip them in egg, then in crumbs until completely coated.
Preheat the oven to 350 degrees Fahrenheit.
Oil your baking pan with 1 tablespoon of olive oil. Lay coated chicken pieces in the pan so that they do not touch or overlap each other.
Bake for 15 minutes, then turn pieces over with tongs for even browning.
Bake an additional 15 minutes, or until an instant-read thermometer, inserted into the thickest portion of a chicken part, registers an internal temperature of 165 F.
Cut several 1-inch-long deep slashes across the surfaces of each chicken piece.
Mix the citrus juice, yogurt and Indian spices like curry powder and turmeric in a large bowl. Add chicken parts, and coat all sides with the yogurt mixture.
Lay coated chicken parts on a shallow plate or dish and refrigerate for 12 hours or overnight. This lets the marinade tenderize the chicken and form a crust to keep it moist.
Preheat the oven to 375 F.
Pour a tablespoon of olive oil the roasting pan. Wipe oil over the bottom of the pan with a paper towel and discard any remaining oil. Lay chicken pieces so that they do not touch each other.
Bake until juices run clear when parts are pierced with a knife, and an instant-read thermometer registers an internal temperature of 165 F. Baking can take from 40 minutes to an hour, depending on the number and size of chicken parts.