Hi! This is my favorite go to recipe for chicken, easy and perrrrrfect!! I usually get a whole cup-up chicken (organic). Cut your own to save a little money! No need to cook chicken on low heat for longer periods. This one is high heat, less time and moist, never dry! My Mom always says…” your chicken is better than mine”. Hmmmm thats a compliment! The dark meat is my fav!! I make this for friends, and also make it on the weekend so I can have leftovers for the week. I give my clients this recipe all the time because it’s so easy and leftovers are the best!! Put it on a salad, make some chicken salad or just eat it in your car between clients like I do! I love having a good source of protein leftover, in my fridge for those days I do not want to cook. Try this spruced up with other herbs if you like!! Thank you! Comments welcome, as always 🙂
- Whole organic chicken cut up
- Olive Oil, melted coconut oil, butter or ghee
- Celtic sea salt/or himalayan
- Cracked pepper
Preheat oven to 425
Line a cookie sheet with parchment paper (easier to clean after :))
Pat dry chicken pieces and coat with olive oil, coconut oil or butter. Set in pan, don’t crowd them. Coat both sides with sea salt and pepper.
Wait till oven is preheated and put in middle of oven for 38 minutes. You can check temp with a thermometer if you’d like to be safe. 165 degrees. It will continue to cook a little when resting out of the oven. Take out and let meat rest for 5-8 minutes. This is so the juices stay in the meat where they should be, not on your plate! Bon Appetite!! Enjoy!!
** You can do this with boneless, but bone-in is always better. 2o minutes for boneless.
** Add other spices or fresh garlic…use your imagination, this one is just easy and simple 🙂