I was thinking about what to make for dinner, and then realized I had a boatload of chicken, so chicken it is! After a hard day at work, I wanted to make something that was easy! So I paired this baked chicken with some home made potato salad, a recipe which shall come later in the BBQ season! Here is a preview of what this looks like when done!
Whole cut up chicken
Extra virgin olive oil
In the morning, I took out the chicken and washed it up. Then I dried it with paper towel so that the oil would stick to the skin, which is the next thing I did, oil the chicken. Then I covered it with a fair amount of a spice mix called “Spike.”Love this stuff on chicken! I followed this with a generous sprinkling of garlic powder and pepper. No salt is needed as the Spike contains salt. Then I put the chicken in a ziplock bag and let it sit in the refrigerator all day. I turned it several times too as the natural juices carry the seasoning with it.
An hour before cooking dinner I took the chicken out to warm up. Why? When you take meat out and let it warm up a bit, it cooks more evenly. I put the chicken on a foil lined pan with the skin side down.Bake the chicken at 350 degrees for about an hour, turning half way through.
When the chicken is cooked……I served it up with home made potato salad. I served this with a Chardonnay! Enjoy!