The Pioneer Woman Tasty Kitchen
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Lazy Chicken

Posted by in Step-by-Step Recipes

Today’s post comes from Amy of She Wears Many Hats and she’s doing a recipe from Tasty Kitchen member sweepea for us. Thanks, ladies!

Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

 
Strolling through the Tasty Kitchen recipes a few weeks ago, I ran across this recipe titled Lazy Chicken. Of course I had to take a peek. Not that I have a tendency to be lazy or anything. Nah. Not me. Okay, maybe my pile of clean laundry is taller than I’d like to admit, but it’s clean, right?

Anyway, the recipe caught my eye and I thought I’d give it the good ole lazy try. Sweepea, the Tasty Kitchen member who authored this recipe, speaks so highly of the ease of “Lazy Chicken,” I just couldn’t pass it up. And to be able start with frozen chicken?!? How many evenings have I been faced with no dinner plans in the works? Yes, I have good intentions. I do. But we all have those days where time gets away from us, or you’re just too worn out to mess with anything complicated.

Not-to-mention the kazillion times I’ve forgotten to take meat out early enough to thaw for dinner that night. But thanks to Sweepea, now there’s no excuse. “Lazy Chicken” has come to save the day. Or at least dinner.

Here’s what you’ll need:

 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

Your favorite dry herbs and seasonings …

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

And chicken pieces (frozen or thawed). I started with frozen, and for the record I halved the original recipe since I only had about a pound of chicken on hand and I didn’t feel like driving to the grocery store for more, because, you guessed it, I was being lazy.

 
So let’s get to it. Or not. If you’re too lazy, get your children to handle it for you—it’s that easy. Begin by preheating your oven to 350°F.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

Next line a broiling pan with aluminum foil. Cut slits through the foil and boiler pan.

Now you’re ready to prep the food. Start by mixing up your favorite dry herbs and seasonings to total 6 tablespoons (or 3 tablespoons if you’re halving it like me) in a small bowl or measuring cup.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

Add a little of this.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

And a little of that. It’s like science class all over again, without the Bunsen burners.

Or if you have plenty of your favorite seasoning, like Lawry’s or Old Bay (sweepea’s favorite), use that by itself. I made a spicy blend using curry powder, ginger, chili powder, garlic salt, celery salt, oregano, basil, salt and pepper. I had no plan in mind. I just grabbed what looked good and went with it. I’ll list the combination and proportions I used below, but be forewarned, it was spicy—good ‘n spicy!

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

Mix all the seasonings together.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

Next, place the frozen chicken (or thawed if you’re not being too lazy), directly on the broiler pan.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

Using about 1/2 of the seasonings, coat the top side of each piece of chicken well. Place broiler pan in the oven on the middle rack and set timer for 30 minutes.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

After 30 minutes, remove broiler pan from oven. Yum! It should be smelling tasty about now.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

Gently turn over each piece of chicken.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

Coat the other side with the remaining seasoning mixture.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

Return chicken to oven, and continue cooking for 30 minutes.

Please note, sweepea’s preparation instructions didn’t include flipping the chicken over halfway through cooking to coat the other side, so if you don’t feel like messing with it (it is “Lazy Chicken” after all), use all seasonings when coating the first side and let cook for the full hour without turning the chicken pieces.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

When chicken has cooked for a total of an hour, check it for doneness. Chicken will be done when center is not pink.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

I gotta say, I was little skeptical of starting with frozen chicken. I was. But it worked quite well. The chicken was done, tasty and not dry. And, believe me, I’m a dark meat girl. I don’t like dry meat.

 
 
 
Tasty Kitchen Blog: Lazy Chicken. Guest post by Amy Johnson of She Wears Many Hats, recipe submitted by TK member swseepea.

And guess what? I rolled on with the lazy theme and added it to a plain bun (not even toasted or warmed), with a side of chips, and called it a spicy chicken sandwich. The kids need not know that I was being lazy. They never knew.

So give the “Lazy Chicken” a try the next time you’re not up for thinking about dinner. And send a note to sweepea to thank her for looking out for all of us.

Here’s the combination of dry seasonings that I used. Again, this mixture totals about 3 tablespoons as was used for approximately 1 pound of boneless chicken breasts.

1 teaspoon ancho chili powder
1 teaspoon basil
1/2 teaspoon celery salt
1 teaspoon curry powder
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger
1 teaspoon oregano
1 teaspoon pepper
1 teaspoon salt

 
 

Printable Recipe

Lazy Chicken

4.87 Mitt(s) 8 Rating(s)8 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 5

Prep Time:

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Difficulty: Easy

Servings: 6

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Description

Thinking not required.

Ingredients

  • 2 pounds Bone-in Chicken, Fresh OR Frozen Raw Pieces, Chef's Choice
  • 6 Tablespoons Spices On Hand

Preparation Instructions

This is the easiest chicken recipe ever. It uses what you have on hand and is foolproof. Try it on a night when thinking is no longer possible!

1. Preheat oven to 350°F. Yawn …
2. Line the top of your broiler pan with foil, and cut slits in the foil to allow fat to drain. This can be cathartic, depending upon your day.
3. Place fresh or frozen chicken pieces on top of the foil, with all parts tucked inside the broiler edges, so that fat doesn’t spill onto the oven floor. That would make more work, and this is lazy chicken.
4. Grab handfuls of spice mixtures or herbs from the shelf and toss a tablespoon on each piece of whatever satisfies your whims. Or is closest to you at that moment. Or which will incite the least amount of complaints. Whatever. (See note below.)
5. Pop the broiler pan in the oven, and chicken will be cooked through in approximately an hour. This is long enough to make side dishes, or: take a nap, sit on the porch swing, or briefly daydream about having the time to do any of the above.
6. After an hour, chicken should have a golden skin. Take a knife and fork and test the middle of the largest piece for done-ness. Pink is too lazy. Food poisoning takes more energy, so cook a wee bit longer, until no longer pink.
7. Eat.

Notes/updates:
– In the interest of TK happiness, I have “researched” alternate methods (in frantic desperation) and added some tips for the laziest and latest of cooking chicken. These techniques work well with very frozen chicken!

First method: It is possible to crank up the oven to 375 F to 380 F if the chicken can be fully encased by an upside down 13 X 9 clear glass oven-safe cake pan, so as to retain as many of the juices and to prevent overheating while steaming the chicken, thereby skipping defrost of chicken. If a crispy skin is desired, uncover it in the last few minutes and broil on high for just a couple of minutes, to prevent drying out the chicken.

Second method: If using the suggested (manufacturer provided) 2 piece broiler pan, pour a cup or so of tap water in the bottom of the pan, cover with the top of the broiler rack, and load and cook the chicken as in the original recipe. The only difference for this method is that you should set oven to 375 F. The steaming action is great, but take care when removing pans from the oven to avoid hot water burns. Ahem.

Third method: If chicken pieces are too large, or too many pieces are crowded on the pan, this may cause the chicken to take longer than an hour to cook. This can happen if trying to make Lazy Chicken into 2 Night Lazy Chicken. Ahem. This makes more work for you, but if you watch the temperature, and when chicken has internal temperature of around 150 F crank the oven to Broil/High, move to a lower rack in the oven and broil for a few minutes until skin is browned to your liking.

Tips: No matter the method, an hour is typically what it takes for safety, at least with bone-in chicken. I always use a meat thermometer, but if it getting close to done, take the chicken out to rest to prevent drying. Often it will reach the right temperature in a few minutes, or if not a quick High/Broil will finish the job.

Always verify with your thermometer! Bone-in (and cheaper) pieces often are the tastiest using this method. Also, smaller pieces, like drumsticks, cook especially fast in a pinch. If small pieces are mixed with other larger cuts, put them in the center of the pan if possible, and bigger bulges of meat towards the outside.

The important thing is that you didn’t have to think too much to make it happen, and picky people have their mouths filled with food and cannot complain much. Yeah, You! Now go take a nap, since I did the work for you so you wouldn’t have to!

Note regarding the spices: Rosemary, thyme, oregano, parsley, paprika or favorite spice blends or flavored salts, like garlic salt (very popular) work well. I tend to make one piece of each spice or blend I choose. My favorite seasoning is Old Bay. And feel free to pack that pan full of pieces for even lazier, 2 Night leftover chicken!

You’re welcome x 2.

(No image available. Lazy Chicken is too lazy for a photography session.)

.

 
 
_______________________________________

Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 

37 Comments

Comments are closed for this recipe.

Catherine on 10.1.2010

Tonight is the second time I’m trying this. The first time, I heated the grill to 350 and put them on the top rack of the grill with the lid on. Tonight, it’s a bit messy outside, so I’m putting a whole chicken cut into quarters into the oven. I overscheduled my time – so it’s faster than roasting the chicken whole as i originally planned.

Vicki (piggledy) on 9.1.2010

This is really excellent – it will be one of my go-to techniques, especially when I’m in a hurry! I will say, use an instant read thermometer – the third time I used this recipe, the chicken breasts were from monstrous chickens (hub asked several times if I was sure they weren’t turkey breasts! Kinda small for a turkey, but very large for a chicken.) Of course, they weren’t done after an hour, but hub loves to BBQ, so we finished them off in the BBQ – very good, but lost the effect of the rub I’d applied, as it kinda burned off. I would say if the pieces of chicken are large, add the rub or sauce or what have you half way through. Jaden made ribs over on Steamy Kitchen yesterday with thai chili sauce, think I”ll try that tonight on my chicken (thighs this time). Yum!

Reeza on 8.18.2010

Thank you for this recipe! Just made it for my husband and I for dinner. SO easy to make, great flavor and very versatile – we had it with herbed basmati rice and green beans but would be great with a salad, in a wrap or even on pizza! Will definitely be making this again and again!

Rhonda on 8.16.2010

I have a “pretty lazy” chicken recipe. It starts with frozen chicken breasts but, I cook it in a pan with oil. I season the chicken w/ whatever, I like spicy, also. Once it’s almost done cooking I put sliced jalepenos on top and add a slice or shredded cheese of some sort, I put a lid on it to melt the cheese. I serve it with a salad and mashed or baked potatoes. My kids love it, well except for the vegetarian daughter but, she likes the salad and potatoes.

Have a good one!!

Karen on 8.13.2010

I will be scrapbooking with friends this week-end. Our weather is suppose to get a little cooler this week-end. Hope that’s true.

Dina Blueberry on 8.8.2010

Ree, you are so fun! Kinda like the Angelina Jolie O’ The Great Plains…hee.

justme on 8.7.2010

just plain old season salt works nicely too.
same concept on a cookie sheet.
plenty of season salt, bake till half done, turn the chicken over, and put more season salt on.

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sallyk on 8.6.2010

I’ve made this twice already. Once I made it with barbeque sauce. The second time I used the rub Pam Anderson used for ribs,to which I added cumin and chili powder. That is so good, it hits all the tastes — sweet, salty, spicy, savory — yum!

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kristen02 on 8.5.2010

I make something similar and go even more lazy by using the indoor George Foreman grill, lol! ;-)

Julie on 8.5.2010

I can’t wait to try this! Looks yummy! Thanks for the tutorial! :)

Marlene on 8.4.2010

Made last night (8-3) frozen boneless chicken breast in cookie sheet
and used KC Masterpiece bbq seasoning and garlic powder. My son
wanted to know what I had done different and wanted recipe. So that means it was a BIG hit. So good and SOOOOO easy.

hsmom on 8.4.2010

I made this last night and it was really good. The only thing I changed was that I simply used a cookie sheet. I’ll definitely make this one again!

Karen on 8.4.2010

I am addicted to your site. I especially enjoy reading others comments and find great comfort in the fact that I am not alone in my knowledge or shall I say lack of knowledge when it comes to cooking. Looking forward to trying this recipe.

Chloe on 8.3.2010

Sorry to sound a little silly, what is a broiler pan? Is it going under the grill or does it actually get cooked in the oven…

DonnaB on 8.3.2010

It’s great!

DonnaB on 8.3.2010

OMG! This is so easy and so good! Finally a quick and easy way to use those frozen chicken breasts I have in the freezer. Today I took the leftovers chopped them up, added to some lettuce, apples and a little mayo and goodness it was great!

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sweepea on 8.3.2010

slits are for the fat that needs to drain off the chicken, and away from you!

Ellen on 8.3.2010

Looks really good and easy. Sadly, I lost my broiler pan. I don’t know how I could loose something so large. I hope a sheet pan will work.

Teresa on 8.3.2010

Gee, I did this last night and didn’t even know it. Now I can justify it because it has a name.

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missvicki on 8.3.2010

Made this last night, added it to soft potato roll buns with happy mayo (mayo with Frank’s Hot Sauce) and some fresh garden tomatos and avacado…super easy, and much enjoyed! I will keep this one around for those, “I don’t feel like cooking nights” it’s perfect for those lazy nights :) If I am really lazy I may use dry Hidden Valley Ranch Dressing Mix!!!!

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cookincanuck on 8.3.2010

Really nice combination of spices in this dish. When it comes to easy, weeknight meals, I am definitely partial to recipes with the word “lazy” in the title.

Kara on 8.3.2010

This chicken is so easy and delicious. To make this lazy chicken even lazier, I didn’t even mix my own spices. I just used the chicken seasoning I had in my cabinet. Thank you so much for sharing this lovely recipe!

Connie on 8.2.2010

I bake frozen chicken breasts on a cookie sheet all the time. I use anything from Montreal Chicken seasoning to BBQ sauce to experimenting with whatever I have on hand. As long as you keep an eye on it it won’t be dry. Get a meat thermometer, cook on one side for 30 mins, turn over and cook the other side for 20 mins. Check the temp to see if they are done. If not stick it back in for 5-10 mins. This is one of my family’s favorite meals!
Oh and make the meat thermometer one of those instant read ones. You can’t use the ones you leave in when you are cooking boneless chicken breast.

Lilly on 8.2.2010

Just made that for dinner. I used it to top a cesar salad. I followed the recipe exactly. It was cooked perfectly, very tender, not dry at all. I used boneless skinless frozen breasts. I will definitely do it again.

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redhousephotography on 8.2.2010

So do you have to be a real fan of curry for this one of is the flavor masked by other flavors? It looks/sounds good but curry has never been my thing…

Thanks!

momgateway on 8.2.2010

looks awesome..but…what are the slits for?

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texasphotochick on 8.2.2010

I bake the frozen chicken breasts in a similar manner all the time.

I’m often ultra lazy and just dump BBQ sauce or Rotel tomatoes on them. The BBQ works good on a bun, the Rotel version is great over rice or in a tortilla.

Stephanie Hobson on 8.2.2010

Thanks Amy, I will surely try this recipe.

Amy from She Wears Many Hats (missamy) on 8.2.2010

I used boneless chicken breasts for the tutorial above, but I would think chicken tenders would require less cook time. Just a guess, 40-45 minutes?

Stephanie Hobson on 8.2.2010

Was wondering that myself about using boneless chicken breasts. Would one just need to shorten the cooking time?

Tara on 8.2.2010

How much of a difference do you think it would make to use frozen chicken tenders? I’m not a bone-in kind of a girl. I’m extra lazy!

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teemoney on 8.2.2010

I recently switched to organic/non-grain fed chicken, and so I am going to try this recipe with it. The chicken isn’t frozen though… should that make a big difference?
Thanks!

Jenny Flake on 8.2.2010

ALWAYS looking for a good lazy chicken dinner! this looks fab!

Tabitha (FromSingletoMarried) on 8.2.2010

I had no idea that you could do that with a broiler pan, I’ve never actually used one so now I’m excited to try it! Looks awesome!
Tabitha

Lorrie on 8.2.2010

I LIKE it!

Heather (Heather's Dish) on 8.2.2010

this recipe had me at ‘lazy’…i’ll try anything that means i can have more time for reading and a glass of wine!

Jessica @ How Sweet It Is on 8.2.2010

I think even my husband could whip this up! Maybe he can make it for me. :)