Preheat the oven to 375 degrees and arrange the chicken (skin side down) in a 13 by 9-inch rectangular baking dish.
In a small bowl, combine the mayonnaise, dressing, basil, rosemary and oregano. Brush the chicken with half the dressing mixture. Bake the chicken for 30 minutes.

Turn over the chicken pieces, brush with the remaining dressing mixture and bake for another 30 minutes or until the chicken is done.

Serves 4

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13″ X 9″ X 2″ baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.

Notes : Serve with sour cream and guacamole.

Serves : 8
Prep. Time : 0:45

Directions
Preheat the oven to 400 degrees. Oil a baking sheet. In a food processor, grind the bread into fine crumbs.
In a shallow bowl, combine the breadcrumbs, Parmesan, thyme, and 1/4 teaspoon pepper. In a second large bowl, combine the buttermilk, Tabasco, 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Add the chicken, turning to coat.
Remove one piece of chicken from buttermilk mixture, shaking off excess liquid. Drop into the breadcrumb mixture and turn to coat. Place on prepared baking sheet. Repeat with remaining chicken.
Bake for 40 minutes, rotating pans halfway through cooking.

Directions
Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes.

Ingredients
• 1 x 1.5k/ 3½lb organic chicken
• sea salt and freshly ground black pepper
• 115g/4oz or ½ a pack of butter
• olive oil
• 1/2 cinnamon stick
• 1 good handful of fresh sage, leaves picked
• zest of 2 lemons
• 10 cloves of garlic, skin left on
• 565ml/1 pint milk

chicken in milk
Serves 4
A slightly odd, but really fantastic combination that must be tried.

Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.

Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1½ hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.

To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.

DIRECTIONS:
1. To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
4. Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.

Yields: 6 servings

DIRECTIONS:
1. Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.
4. Bake in preheated oven until the juices run clear, 40 to 45 minutes.

Yields: 10 servings

Directions
Preheat oven to 350ºF.
Mix all dry ingredients in a plastic bag, then coat chicken parts with the mixture.
Melt butter in a 9 x 13 baking pan, then add the chicken parts to the pan and bake uncovered for 1 1/2 to 2 hours or until done.
Turn chicken during baking.

Directions
Mix together soups and sour cream. In a baking dish, layer chicken, beans, and sauce.
Bake covered, at 350 degrees for 45 minutes, then for 15 minutes, uncovered.