How to do Stuff with Carmel: Baked Chicken
Sometimes when I want lunch and I don't know how to make things perfect, I ask Carmel. Our head chef. Although busy, she will look at me with daggers in her eyes and say, "What do you want Traci?" This week, I wanted to know how to cook chicken. Easily. And perfect. With out all the cutting that I have to do to make sure it's cooked. After a few seconds of long silence and the continuous staring with what seemed like disappointment, she showed me!!
3 -4lbs of Chicken. We used on the bone chicken and decided not to buy whole that way there wasn't any intense butchering after the fact. Not that eating a roast chicken means you need to butcher but you know, individual portions are easier. Also on the bone as compared to breast has more flavor. It's a fact. Ask my mom.
Dry rub that Carmel came up with on the spot even though we could have used our taco seasoning she said, I told her I wanted more of a garlic flavor. Again, there was silence and staring:
- 2 tsp of salt
- 1 tsp of black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika -
1 tsp dry thyme
- 1 tsp red chili flakes
- 1 tsp of oregano
Fresh thyme for garnish but it did add a lot of flavor.
Preheat oven to 400 degrees.
Put your spices together in a bowl. Set aside.
Pour some olive oil on that chicken. If you need exact measurements I'd go with 2- 3 tablespoons
Add your dry rub. Mix it all together. Your hands will get dirty but its temporary. If you have gloves like we do, wear gloves.
Place the thyme and lemon on top of chicken.
Put in oven for about an hour and done and done.