How to Cook Chicken and the Spices to Use
Mar 8, 2010
Oh, chicken. It can be so bland and boring. That’s why so many of us have bought pre-packaged meals in the past, or we’ve spent too much money on chicken breasts that are pre-seasoned. And you know why: we’re scared of it. Afraid we might under cook it, or over cook it, afraid that it will come out bland. It’s weird how such a simple protein can cause terror.
Well, those days are over, because I have a fool-proof way to season and cook chicken, and it comes out moist and flavorful every time. Once you perfect this simple chicken technique you can make healthier meals at home more often. Toss it in to a salad, add it to roasted vegetables or any soup; you can even slice it up for a juicy sandwich: the sky’s the limit!
||Any number of chicken pieces, whatever you love best.
||My go to combination for seasoning are equal parts salt, pepper and cumin, or salt, pepper, and cinnamon
40- 45 minutes
Buy any piece of chicken you like: breasts, thighs, wings—white or dark meat—anything your heart desires. I prefer chicken on the bone with the skin intact (these add more flavor and help maintain tenderness; you can remove them later if you want).
Wash the chicken with a moist paper towel and pat really dry.
Add equal parts salt, pepper, and any spice you choose and sprinkle on the chicken.
Heat an oven proof pan on medium heat, allow the pan to get really hot, than add 1 tablespoon of oil, and add skin side chicken, let brown for 5 minutes, turn and brown the other side.
Have the oven at 350 degrees, place the chicken in the oven and cook for an additional 30 – 40 minutes.
Use a thermometer to ensure perfect temperature about 165 degrees, or when you stick a knife through the chicken the juices run clear.
Remove from oven, and let rest for 10 minutes.
The outcome? Tender, juicy chicken, every time!
Main Course and Chicken