Baked chicken is on the menu quite often at my house. Baking chicken is easy, quick, requires minimal ingredients and is a tasty dinner everyone enjoys. This four-ingredient lemon ranch baked chicken was inspired by a jar of lemon-pepper seasoning, a bottle of ranch salad dressing and a basket of lemons from the farmers market. The flavors of ranch and lemon complement each other perfectly. This was another delicious chicken dinner!

Start this easy chicken recipe by marinating bone-in chicken pieces (I used chicken legs) in bottled ranch salad dressing. Add enough ranch to the bag or bowl to completely coat the chicken. Pop it into the refrigerator and marinate for as long as you have time to. When ready to cook, slice a lemon or two and cover the bottom of a baking dish. Remove the chicken from the marinade and place the pieces on top of the lemon slices. Not only does this provide a bed for the chicken to cook on, but the lemons add even more flavor to the chicken as it bakes. Sprinkle the chicken liberally with lemon-pepper seasoning and some parsley flakes, and roast in the oven until crispy, browned and cooked through.

The lemons on the bottom get tender and soft as they bake. Be sure to serve the chicken with some lemon slices and use the soft flesh on the chicken. You could use boneless chicken, but be sure to adjust the cooking time. Serve this lemon baked chicken with your favorite side dishes. I served mine with Caesar salad, roasted green beans and air fry carrots

Cuisine: American
Prep Time: 5 minutes plus time to marinate
Cook Time: 40 minutes (ovens vary)
Total Time: 45 minutes plus time to marinate
Servings: 4

Ingredients

• 6 bone-in chicken legs or thighs (or your favorite chicken pieces)
• ranch salad dressing (I used about 1/3 cup)
• 1 – 2 lemons, sliced
• lemon-pepper seasoning (I used Kinder’s Lemon Pepper Seasoning)
• parsley flakes (optional)

Here’s how to make it:  

1. Put the chicken into a plastic zipper bag or bowl. Add the ranch dressing and black pepper, if desired, toss to coat the chicken and marinate in the refrigerator for at least 30 minutes and up to overnight. (I marinated mine for about 2 hours.)
2. Put the lemon slices onto the bottom of a baking dish.
3. Remove the chicken from the marinade and place it on top of the lemon slices. Sprinkle liberally with lemon-pepper seasoning. Sprinkle with parsley flakes, if using.
4. Bake in a preheated 350-degree F oven for about 40 minutes or until chicken is browned and cooked through.

Credit: 30Seconds

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Goulash is a rich meat stew recipe seasoned with paprika that originated in Hungary. This easy comfort food recipe is filling and gives you all those comforting feels.

Serve this Hungarian goulash recipe for dinner with crusty bread and a fresh salad. It’s even better the next day for lunch.

Cuisine: Hungarian
Prep Time: 5 minutes
Cook Time: 2 hours and 15 minutes
Total Time: 2 hours and 20 minutes
Servings: 6

Ingredients

• 3 tablespoons vegetable oil (or your favorite cooking oil),  divided
• 3 pounds beef stew meat
• 2 large onions, sliced
• 2 tablespoons  Hungarian paprika
• 2 teaspoons salt
• 1/2 teaspoon pepper, or to taste
• 1 can (6 ounces)  tomato paste
• 2 cups water
• 2 — 3 cloves garlic, chopped
• chopped parsley, for garnish

Here’s how to make it:

1. Combine the paprika, salt and pepper in a small bowl. Set aside.
2. Heat 1 tablespoon of the oil in a  Dutch oven. Add the onions and cook until soft. Remove and set aside.
3. Combine the paprika mixture and beef. Mix well. Add the remaining 2 tablespoons of oil to the same Dutch oven and cook beef until browned on all sides.
4. Add the onions, tomato paste, water and garlic. Bring to a simmer, reduce heat and cook on low heat, covered, about 2 hours. Sprinkle with chopped parsley and serve over noodles, potatoes or rice.

Credit: 30Seconds

I like easy recipes, and I like chicken recipes with a sweet and savory sauce. Throw in the convenience of a meal in a Crock Potâ„¢ and pantry ingredients, and this four-ingredient cranberry chicken recipe is a winner!

The savory sauce for this chicken recipe is just a mixture of whole berry cranberry sauce, French dressing and instant onion soup mix. That’s it. The simple chicken dinner can be made in a slow cooker or baked in the oven. With minimal prep and ingredients, this is sure to be a family favorite.

I served this tasty cranberry chicken with wild rice and threw in some sautéed mushrooms. But it would be equally as delicious with mashed potatoes. Add a salad or a fresh vegetable for a complete comforting meal.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 to  5 hours (slow cooker) or 1 hour (oven)
Total Time: 4 to  5 hours or 1 hour 5 minutes
Servings: 4 to 6

Ingredients

• 3 pounds boneless, skinless chicken breast or thighs, cut into bite-size pieces (trim excess fat)
• 1 cup French  salad dressing
• 1 packet (1 ounce)  instant onion soup mix
• 1 can (15 ounces)  whole berry cranberry sauce

Here’s how to make it:

1. Mix onion soup, cranberry sauce and salad dressing in a bowl.
2. Place chicken in slow cooker. Cover with the sauce.
3. Cook on low for 4 to  5 hours or on high for 2 to 2 1/2  hours, or until internal temperature of the chicken reaches 165 degrees F. If you’d like a thicker sauce, add a slurry made from 1/2 cup of water and 1 tablespoon of cornstarch whisked together.
4. If you prefer to cook this recipe in the oven, place chicken and sauce in a greased baking pan. Bake in a preheated 350-degree F oven for about 1 hour.

Credit: 30Seconds

Spatchcock chicken is simply a chicken that’s been split and flattened. Where the term “spatchcock” comes from is under debate. Flattening the chicken makes it cook faster, and adding herbs and jalapenos ups the flavor factor. The leftovers make incredible  chicken salad.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 to 55 minutes
Total Time: 55 to 65 minutes
Servings: 4 to 6  

Ingredients

• 1 chicken (about 4 pounds)
• 4 garlic cloves, minced
• 1 tablespoon ground  cumin
• 1 tablespoon  olive oil
• 1 tablespoon  paprika
• 1/2 teaspoon  dried oregano
• 2 lemons
• 1 – 2 jalapenos (optional)

Here’s how to make it:

• To prepare the chicken, cut along both sides of the backbone and remove (kitchen shears work perfect for this). Turn the chicken over and press down until it cracks and is flat. Season the entire outside with salt and pepper.
• Zest one of the lemons and juice both. Combine the garlic, cumin, oil, paprika, oregano and zest and 2 tablespoons of the lemon juice. Mix well. Rub all over the chicken. Gently loosen the chicken’s skin and put some of the mixture underneath. Place the used lemons underneath the chicken along with the jalapeno, if using.
• Put the chicken into a baking pan. Cook in a preheated 400-degree F oven until done, about 45 to 55 minutes or until internal temperature reaches 165 degrees F. Allow chicken to rest about 10 minutes before cutting.

Credit: 30Seconds

Peru has become sort of a joke between my husband and I and his side of the family. Any time his mom (or anyone now) asks us to a family event or to go somewhere, my husband says we’ll be in Peru. We won’t — and never have been yet — but somehow this has become a thing. Thinking this thing may actually become a trip to Peru one day, I love cooking and learning about Peruvian food.

Baked chicken and sauces are other things I love, so this Peruvian lime chicken recipe with creamy cilantro sauce had to happen. This Peruvian chicken dinner is loaded with flavor and the sauce is fantastic. Start by blitzing olive oil, lime juice, garlic, salt, black pepper, paprika, cumin, dried oregano and a touch of sugar in a blender until smooth. Rub this mixture all over a whole chicken, including under the flesh, and marinate as long as you have time to. While the chicken bakes, put all the sauce ingredients into a blender and pulse until smooth. Serve this creamy green sauce with your carved chicken.

If you like this Peruvian chicken recipe, try these other dishes from Peru:

• Peruvian Grilled Street Corn
• Pollo a la Brasa
• Peruvian Lomo Saltado
• Peruvian Chicken With Creamy Verde Sauce
• Peruvian Vegetable and Chicken Soup

Serve this roasted chicken for dinner with your favorite side dishes.

Cuisine: Peruvian  
Prep Time: 10 minutes plus time to marinate
Cook Time: 1 hour and 35 minutes
Total Time: 1 hour and 45 minutes
Servings: 4

Ingredients

• 1 whole chicken (about 4 pounds)

Chicken Marinade

• 3 tablespoons olive oil
• 1/4 cup lime juice
• 4 – 5 cloves  garlic
• 1 tablespoon kosher salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon granulated  sugar

Creamy Cilantro Sauce

• 2 large jalapenos, seeds and ribs removed
• 1 cup packed fresh cilantro leaves
• 3 cloves garlic
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 2 tablespoons olive oil

Here’s how to make it:  

1. Put all the chicken marinade ingredients into a blender. Pulse until smooth. Put the chicken into a baking dish. Use your fingers to gently loosen the skin. Rub the marinade all over the chicken, including under the skin and inside the cavity. Over the chicken and marinate in the refrigerator at least 4 hours and up to overnight.
2. When ready to cook, put the chicken into a preheated 425-degree F oven. Cook the chicken for 20 minutes, then reduce the heat to 375 degrees F and continue to cook for about 1 hour and 15 minutes more, or until chicken is cooked through. If it starts to get too brown, cover with aluminum foil. The cooking time will vary depending on your oven and size of chicken. Remove the chicken and let it rest 10 minutes before carving into pieces.
3. While the chicken bakes, put all the sauce ingredients into a blender. Blend until smooth. Refrigerate the sauce until ready to serve with the chicken.

Credit: 30Seconds

Those pickle jar crackers started staring at me. Mocking me. Enticing me to eat them when my stomach was full. They had to go. With a  rolling pin they were turned into a coating for this fried chicken recipe. It was the day pickle jar chicken was born.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients

• pickle jar crackers or your favorite seasoned crackers
• chicken pieces
• butter
• olive oil
• smoked paprika or spice of choice (optional)

Here’s how to make it:

1. Crush the crackers in a plastic zipper bag until they are fine crumbs.
2. Melt about 2 tablespoons of butter in an oven-proof skillet or baking pan (I used my cast iron pan).
3. Pour the cracker crumbs into a bowl. Season the chicken with black pepper, to taste.
4. Dip the chicken pieces into the crumbs, pressing so they adhere.
5. Place the chicken in the skillet with the melted butter. Sprinkle with smoked paprika or spice of choice. Drizzle with a little olive oil.
6. Bake in a 375-degree F oven until chicken is cooked through, crisp and golden brown, about 40 to 45 minutes, depending on the size and parts of the chicken you used.

Credit: 30Seconds

Nasi goreng means fried rice in Indonesia and Malaysia. This easy chicken nasi goreng recipe is full of strong flavors, crispy onions and tender chicken  —  and will delight your taste buds.

This easy and flavorful rice recipe is a perfect side dish, or delicious dinner recipe, in no time at all.

Cuisine: Indonesian/Malaysian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6

Ingredients

• 3 tablespoons  vegetable oil (divided)
• 1/2 pound chicken breast, cut into bite-sized pieces
• 4 teaspoons  cornstarch (divided)
• 1 onion, sliced thin
• 1 teaspoon  shrimp paste
• 4 cloves garlic, minced
• 1 hot chile pepper, minced
• 1 teaspoon  fish sauce
• 1 tablespoon  brown sugar
• 1 teaspoon  tamarind paste
• 1 tablespoon  tomato paste
• 2 tablespoons  dark soy sauce (can substitute  regular soy sauce)
• 4 cups cooked  long-grain rice (for best results, cook and refrigerate before using)
• 1/2 cup frozen peas and carrots, thawed
• 2 eggs
• 1 bunch green onions, chopped
• fried eggs, for serving

Here’s how to make it:  

1. Heat 1 tablespoon of the oil in a  large skillet over medium-high heat. Season the chicken with salt and pepper and dust with about 2 teaspoons of the cornstarch. Add to the hot oil and cook until browned and just cooked through, about 4 to 5 minutes. Remove to a plate.
2. Heat another tablespoon of oil in the skillet. Dust the onion slices with cornstarch and cook in the hot oil until browned and crispy, about 5 minutes. Remove to the plate with the chicken.
3. Reduce the heat to medium and add another tablespoon of oil. Add the shrimp paste, garlic and chiles. Cook about 1 minute, stirring. Add the fish sauce, brown sugar, tamarind, tomato paste and soy sauce.
4. Stir in the cooked rice and peas and carrots. Cook, stirring, about 5 minutes. Make a hole in the center and crack in the 2 eggs. Cook, stirring, until eggs are almost set.
5. Add the chicken, crispy  onions and green onions to the pan. Continue to cook until the rice begins to get crispy in spots. Taste and season with salt and pepper, if needed.
6. If serving with fried eggs on top, fry the eggs in a separate pan until desired doneness. Serve rice with a fried egg on top and garnish with additional chopped green onions.

Crispy, buttery and garlicky, this easy oven-fried chicken recipe will make your family smile. And it bakes in the oven, so no standing over a hot frying pan flipping chicken and dodging splattering oil.

To make this crispy oven-fried chicken recipe, first melt butter in a baking pan. Whisk together the baking mix and garlic powder in a bowl (or shake in a plastic food storage zipper bag), season the chicken with salt and pepper, then drip the chicken in the mixture (or shake in the bag). Put the chicken on top of the melted butter and bake for 30 to 40 minutes. The time will depend on the size of your chicken pieces and your oven (all ovens vary).

Serve this delicious four-ingredient oven-fried chicken recipe for dinner with your favorite dipping sauce, french fries, vegetables or salad. It’s be a family favorite after the first crunchy bite!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 to 40 minutes
Total Time: 35 to 45 minutes
Servings: 4

• 6 – 8 bone-in chicken pieces
• 6 tablespoons butter, melted
• 1 cup  baking mix
• 2 teaspoons  garlic powder

Here’s how to make it:

1. Put the melted butter into a  baking pan.
2. Combine the baking mix and garlic powder in a bowl.
3. Season the chicken with salt and pepper. Dip the chicken into the seasoned baking mix. Place on top of the butter.
4. Bake in a preheated 400-degree F oven for about 30 to 40 minutes, depending on chicken pieces used and size.

Credit: 30Seconds

Bottled French salad dressing, dry onion soup mix and apricot preserves? If this chicken recipe sounds a little strange to you, know you are not alone. But hold on!  The chicken was délicieuse (delicious)!

My favorite part were the little bits of apricot from the preserves and the once-dried bits in the onion soup mix that added texture and flavor. Give this easy four-ingredient  chicken recipe a try!

Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 50 minutes to 1 hour and 5 minutes
Servings: 4 to 6

Ingredients

• 4 – 8 bone-in chicken pieces or boneless chicken thighs (I used bone-in thighs)
• 1 bottle (8 ounces)  French salad dressing (I used  Wish-Bone Deluxe French Dressing)
• 1 package  dry onion soup mix (I used  Lipton Recipe Secrets Onion Soup Mix)
• 1 small jar (10 ounces)  apricot preserves (I used  Smucker’s Simply Fruit Apricot Preserves)

Here’s how to make it:

1. Sprinkle the chicken with salt and pepper and put it into a baking dish.
2. Combine the salad dressing, soup mix and preserves in a bowl. Mix well.
3. Pour the mixture over the chicken, making sure to cover the chicken completely.
4. Bake in a preheated 350-degree F oven for about 45 minutes to 1 hour, depending on the size of your chicken pieces. Baste occasionally with the sauce.

Credit: 30Seconds

Juicy, tender shrimp with white beans in a flavorful tomato sauce is a Spanish thing — and it’s delicious. This tasty  shrimp recipe is on the table in less than 30 minutes.

You could add some sliced Spanish chorizo for even more flavor. Simply add the chorizo when cooking the shallot. The additional makes an already tasty recipe even more so. Serve this quick seafood recipe with your favorite side dishes.

Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 1 pound medium shrimp, peeled and  deveined
• 4 tablespoons olive oil (divided)
• 5 garlic cloves, minced (divided)
• 2 teaspoons smoked paprika (divided)
• 1/2 teaspoon dried oregano
• 1 shallot, chopped fine
• 1 bay leaf
• crushed red pepper flakes, to taste
• 1 tablespoon tomato paste
• 1/4 cup dry white  wine
• 1 can (14 ounces) diced tomatoes (do not drain)
• 2 cans (15 ounces each)  white beans, rinsed and  drained
• 1/4 cup low-sodium chicken broth
• chopped flat-leaf parsley or fresh basil, for garnish

Here’s how to make it:  

1. Put the cleaned shrimp into a bowl with half the garlic, 2 tablespoons olive oil, the oregano, 1 teaspoon of smoked paprika, and salt and pepper, to taste. Toss to coat.
2. Heat 2 tablespoons of olive oil in an ovenproof skillet over medium heat. Add the shallot and cook, stirring, about 2 minutes. Add the remaining garlic, crushed red pepper flakes, to taste, and bay leaf. Cook, stirring, about 2 minutes. Add the tomato paste and cook, stirring, about 2 minutes.  Add the white wine and cook, stirring up any brown bits from the bottom of the pan, for about 1 minute.  Add the tomatoes, beans, broth and remaining paprika. Bring to a gentle boil and cook until thickened, about 5 to 8 minutes. Season with salt and pepper.
3. Preheat the broiler.  Put the shrimp over the top of the bean mixture in a single layer. Broil until shrimp are cooked through, about 4 minutes (this will vary depending on size of shrimp).  Remove the pan from the oven and stir. Garnish with chopped fresh parsley or basil.

Credit: 30Seconds