Best 4 Chicken Baked With Ginger And Black Pepper Recipes

**Tantalize your taste buds with our exquisite Chicken Baked with Ginger and Black Pepper, a symphony of flavors that will leave you craving more.**

Embark on a culinary journey with our curated collection of recipes, each offering a unique twist on this classic dish. From the traditional Cantonese-style chicken to a zesty Peruvian-inspired version, our recipes will transport you to different corners of the world, all while satisfying your cravings for a flavorful and satisfying meal.

Let's cook with our recipes!

BAKED CHICKEN AND PEPPERS

Baked Chicken and Peppers image

These Italian Baked Chicken and Peppers are so simple to make and so DELICIOUS to eat! With as little as 10 min of prep and one dish you can have this flavor packed meal in the oven baking to perfection.

Provided by Kimber

Categories Dinner

Time 50m

Number Of Ingredients 12

Ingredients

2 lbs boneless skinless chicken breast (cut into thin cutlets)
1 red bell pepper (cut into strips)
1 green bell pepper (cut into strips)
1/2 sweet yellow onion (thinly sliced)
4 cloves garlic (pressed)
15 oz crushed tomatoes ((1 can))
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper
1 cup mozzarella cheese (shredded)

Steps:

Place the onions and peppers in the bottom of a 9x13 baking dish.
Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

Nutrition Facts : ServingSize 10 oz, Calories 278 kcal, Carbohydrate 12 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 778 mg, Fiber 3 g, Sugar 6 g

SALT-AND-PEPPER ROAST CHICKEN

Salt-and-Pepper Roast Chicken image

Calling for just four ingredients - chicken, salt, pepper and whatever herbs you have around - this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you'll need an extra 5 to 20 minutes to get it done.

Provided by Melissa Clark

Categories easy, weeknight, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 (3 1/2-pound) whole chicken, patted dry
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
Small bunch mixed herbs, such as rosemary, thyme and sage

Steps:

Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 933 milligrams, Sugar 0 grams, TransFat 0 grams

INDONESIAN GINGER CHICKEN

Indonesian Ginger Chicken image

Provided by Ina Garten

Categories main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Steps:

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

CHICKEN BAKED WITH GINGER AND BLACK PEPPER

Chicken Baked With Ginger and Black Pepper image

I've had this clipped from a Tesco in store magazine for over 10 years. Finally I am recording it so that I don't lose it! Part of an Indian menu from Madhur Jaffrey.

Provided by Ppaperdoll

Categories Chicken Thigh & Leg

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons lemon juice
1 tablespoon salt
2 teaspoons fresh ginger, peeled and grated finely
2 teaspoons ground black pepper
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 1/4 kg chicken legs with thigh
3 tablespoons vegetable oil

Steps:

In a large bowl combine lemon juice, salt, ginger, black pepper, coriander, cumin, paprika, cayenne and turmeric. Mix well.
Add chicken pieces and toss to coat. Cover chicken and set a side in fridge a minimum of 3 hours, maximum of 24.
Preheat oven to 200 degrees C, 400 degrees F, gas mark 6.
Arrange chick npieces on a baking tray, skin side down. Brush with oil.
Bake in centre of oven 20 minutes. Turn pieces over and cook a further 25 minutes until chicken is tender, basting 3-4 times.
Transfer to a warmed serving plate.

Nutrition Facts : Calories 702.3, Fat 49.1, SaturatedFat 12.1, Cholesterol 259.6, Sodium 1996, Carbohydrate 5.8, Fiber 2, Sugar 0.8, Protein 57.8

Tips:

Choose the right chicken: A whole chicken or chicken breasts work well for this recipe. If using a whole chicken, remove the backbone and spatchcock it for even cooking.
Use fresh ginger and black pepper: Freshly grated ginger and coarsely ground black peppercorns will give the best flavor to the chicken.
Marinate the chicken: Marinating the chicken in the ginger-black pepper mixture for at least 30 minutes will help it absorb the flavors.
Roast the chicken at a high temperature: Roasting the chicken at a high temperature will help to create a crispy skin and juicy meat.
Baste the chicken with the marinade: Basting the chicken with the marinade during roasting will help to keep it moist and flavorful.
Serve the chicken with a simple sauce: A simple sauce made with the remaining marinade, chicken broth, and cornstarch can be served with the chicken for added flavor.

Conclusion:

This chicken baked with ginger and black pepper is a simple but flavorful dish that is perfect for a weeknight meal. The chicken is juicy and tender, with a crispy skin and a slightly spicy flavor from the ginger and black pepper. Serve it with a simple sauce and your favorite sides for a complete meal.

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