Montreal Baked Chicken
 

This is what I'm fixing for dinner tonight. It was so good the last time I made it, I can hardly wait for dinner. I baked it last time but plan on grilling it tonight.

This Induction friendly recipe is super easy…..super good! It can be baked or grilled over charcoal. The secret to the crisp skin, if oven baking, is to bake at very high heat to start out, then lower the temperature to finish cooking. The batch pictured is oven-baked.

INGREDIENTS:

1 whole chicken cut up (I pull out the back, neck and fat to make chicken stock and freeze)

The following Montreal BBQ Sauce:

2 tsp. McCormick Grill Mates “Montreal Steak” seasoning (has no sugar)
1 stick butter, UNSALTED, melted
1-2 tsp. red wine vinegar
1/8 – ¼ tsp. cayenne pepper

DIRECTIONS: Cut up the chicken (I cut breasts in half) and place pieces in a ziploc gallon bag. Melt the butter, add Montreal Steak spice mix, vinegar and cayenne and simmer 1-2 minutes. Cool slightly and then add to bag. Manipulate well with your hands to coat all pieces of chicken and place in refrigerator for at least 1 hour. When ready to cook preheat oven to 475º (or prepare charcoal fire). Place pieces of chicken on baking pan or grill surface, spreading out so the pieces don’t overlap, for best browning. Bake for 30 minutes. Remove and baste with juices in the pan. Lower oven heat to 350º now and continue cooking for about 20-30 minutes more. Time will vary due to size of chicken pieces and ovens vary.

NUTRITIONAL INFO: Makes 10 meaty pieces or 5 servings. It would be impossible for me to calculate the exact figures for a serving because that depends upon the pieces of chicken eaten. Basically, take the nutritional info for the particular piece of chicken and add in the info for 1T. of the sauce. Stats on the sauce alone are as follows: 1 Tablespoon has 103 calories, 11.5 g fat, .26 g carbs, .1 g fiber, .16 g NET CARBS, .12 g protein

We tried this grilled on the Traeger tonight with legs and thigh sections that were on a serious sale. It was great! Two thumbs up from my DH. Thanks Buttoni!

I'm glad you guys like this! I confess, I haven't grilled this yet. But I know it's going to be better than baked, just because EVERYTHING is better grilled! I just had this again this week, in fact. And the caramelized brown bits I scraped off the pan with my fingers after the meal. My two little rat terriers were at my feet waiting for the pan to lick clean with this pitiful "Save-some-for-US,-Mommy" look on their faces. LOL

That looks so good! I am going to have to try it.

This looks delicious!!

I made it again last night and added a pinch of garlic powder and Parmesan. MMMmmmmm Another good variation.

wow, gonna have to have THAT pan of deliciousness for dinner tonight!!!
my hubby is tired of ground beef and I have some juicy chichen thighs in the freezer......

thanks Buttoni, you're a "dinner saver" !!

:D :D :D

Enjoy, Esam! This is fast becoming a fav way to bake chicken in our house, either version.

ok, confession, my husband overruled me and I didn't get to make it last night, so I'm making it tonight.
last night was roast with vegetables.
( I ate leftover cauliflower with my roast)
:)

made it last night, baked in the oven. Was Delish....
(made some adjustments however)
Butter, montreal seasoning, generous ammt of parsley, garlic salt, and fresh garlic.
Baked in oven, 2 kids didn't like it so much, one loved it. I thought it was good!!

Would be amazing grilled. :)

That looks soo nice!

Let me know how you guys like it when you do it, Esam. I always appreciate feedback.

Girlfriend, it's as tasty as it looks. The skin get nice and crispy. :)

I liked it, I think it was a bit juicy. Should have used my broiler pan for it to crisp up better. :)
still yummy

Are you sure you did the 475º oven for the first part of the cooking? The skin always browns and crisps up nicely in a regular roasting pan (without holes) for me, with the inner meat still juicy. Did the top skin not get crispy? A really HOT oven is a must on the front end for baking chicken. You could try your broiler pan and see if that help crisp up the skin on the bottoms, too. Maybe leaving your oven at 475º for longer, say 40 minutes before lowering to 350 for only 20 minutes more? I have even baked chicken at 500º the first 30 minutes without it burning. You could try either method next time and see if that browns nicer for you. That's what they mean when they say "ovens vary".

I'm glad you liked the flavor on this dish though. :)

youre right, didn't "sear" it in the hot oven, just baked it for an hour and a half at 425.
the pan ( 13x9x2 glass pyrex) was full of "juice" when done, butter and melted fat. seemed like too much liquid when done.
I like the idea of searing it first ( thats how I make my Christmas Prime Rib)

will have to experiement!!!