Roasted Chicken (Pieces)
Please follow and like us:
| Servings |
|
Ingredients
- 1 3 - 4 pound cutup fryer
- 3 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 Tbsp kosher salt for brine
Ingredients
|
|
Instructions
- Place chicken pieces in a large Ziploc bag. Add 1 tablespoon of kosher salt and fill bag half way up with cold water. Swish around to ensure salt is dissolved, then press to remove most of the air from the bag while sealing.
- Leave chicken in the brine for a minimum of 1 hour or up to 3 days.
- Preheat oven to 400 degrees.
- Combine salt, pepper, garlic powder, thyme, and paprika in a bowl. Mix well.
- Remove chicken from brine and pat dry with paper towels.
- Place chicken pieces skin side down on a foil lined baking sheet. Using a pastry brush, brush with olive oil. Sprinkle chicken with half the seasoning mix. Turn chicken skin side up and repeat.
- Bake at 400 degrees for 30 minutes. Reduce heat to 350 degrees and bake for an additional 15 – 20 minutes or until juices run clear.
- Remove from oven, cover with aluminum foil and let rest for 5 minutes.