Recipe courtesy of Robert Irvine

Creole Baked Chicken

  • Level: Intermediate
  • Total: 2 hr
  • Prep: 20 min
  • Cook: 1 hr 40 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Baked chicken:

8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts

1 fresh lemon, halved

2 tablespoons onion powder

2 teaspoons dried thyme

1 teaspoon dried rosemary, ground to a powder with a mortar and pestle

1 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons minced fresh flat-leaf parsley

Creole Sauce:

1 tablespoon grapeseed oil

1 shallot clove, minced

1 clove garlic, lightly crushed with the side of a knife blade and minced

1/2 teaspoon finely minced fresh rosemary leaves

1 teaspoon fresh thyme leaves, minced

1 (29 to 32-ounce) can crushed tomatoes

Salt and freshly ground black pepper

1 cup halved grape tomatoes

1 red bell pepper, stem and seeds removed, and diced

1 yellow bell pepper, stem and seed removed, and diced

1 small white onion, diced

1/2 teaspoon cayenne pepper

1 teaspoon Creole seasoning

4 tablespoons butter, cubed

Directions

  1. Preheat oven to 350 degrees F.
  2. Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.
  3. Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.
  4. Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.

Choose a topic to find related recipes.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.