I've discovered that it doesn't pay to play around with creative and varied chicken recipes. My family loves my simple baked/roasted whatever you want to call it CHICKEN.
I buy either whole chickens or already cut in serving size pieces. A few years ago I invested in good poultry shears for easy cutting. And I think it's much safer than using a sharp knife, which was my previous tool.
- Whether fresh or thawed chicken, I soak it all in tap water for an hour or so.
- Then I pour out the water and
- pour boiling water to cover on the chicken.
- When it's cool enough to handle, I pull out whatever feather things are left by butcher/packaging people.
- Rinse in cold water
- and place on "baking paper" to go in oven, one layer only.
- Squeeze fresh lemon all over it, leaving the lemon on the chicken. Half a lemon per chicken.
- Sprinkle with black pepper, granulated garlic and paprika.
- Bake in very hot oven. My oven does not have any numbers left, so I don't know the temperature. Gd willing, when I get a new modern digital one, I'll be able to give details like that. At present I use the hottest the oven can get.
Readiness check. Pierce with a fork and see the fat ooze out.
Store in the fridge in a covered container. Put it away when still warm. If you wait too long, the chicken will dry out. Heat in covered pan.
Yes, you read it correctly.
NO ADDED OIL
I don't remember any guests adding salt to my chicken after tasting it. There's that much flavor the way I cook it.