You get a 5 rating with less than 10 minutes of work (5 minutes if you’re quick). It’s got garlic. It’s got spice. It’s got crunch. And almost no work. And lastly, it’s got loads of tasty goodness.
I needed an oven based recipe since I didn’t have the time to pay attention to the grill today. I REALLY needed the make it, bake it and eat it thing tonight. And those chicken breasts needed to go.
I used some baking powder to increase the crispness. I added some cayenne for the touch of spice I wanted but mostly it was the garlic for the wife, the garlic fiend.
This is so good that it will become our everyday roasted chicken recipe. It can’t get much better than that.
Notes: the split chicken breast that you buy these days are just huge. Much bigger than one person should eat and so thick that they become a problem to cook correctly.
So what to do? Think of one of those huge breasts as several pieces of meat. Cut off the rib section that has no meat and then cut that breast into 2 or 3 equal size pieces. Advantages: more even and quicker cooking, more appropriate serving sizes, and more surface area for seasoning. I call that a win-win situation.
Preheat oven to 425 convection. If you don’t have convection you can use a standard oven at 450 or stay at 425 and cook a few more minutes.
Trim the chicken of any trim-able fat and remove the rib area and discard.
Cut the chicken into chunks. The normal size ones in half and the super humungous ones into thirds.
Combine spices and then sprinkle and rub on all surfaces.
Prepare a baking pan with aluminum foil, a baking rack and spray with PAM. Place on rack with larger pieces in the corners. And thinner edges to center.
Bake until internal temp of 165. About 35 minutes depending on your oven and thickness of the chicken.
August 7, 2017