Oven Roasted Chicken

I think I have been saying on all the recipes I’ve posted that each one is my favorite. Well, it’s true. And this oven roasted chicken is no exception.

Should I tell you how crispy the skin gets? Or how the blend of spices come together so that you taste each one separately yet at the same time? Or how I could go on and on?

You really should try this one! Maybe this picture will convince you:

Cooked on the stove top along with caramelized onions.

The original recipe says to cook this in the oven. But I’ve found that it can also be cooked on the stove top and be just as delish.

Ingredients

12 chicken wings OR 2 chicken breasts OR 4 chicken drumsticks
1 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp black pepper
1/8 tsp ground cinnamon
1 tsp salt
1.5 Tbs olive oil
3 T water

Directions

Heat your oven to 450 F.

Pat chicken dry.

Mix spices together in a bowl. Stir in the olive oil. Rub spice mixture over chicken. If using drumsticks, rub spice mixture under the skin of the chicken.

Over med-high temp, heat 1 Tbs oil in a cast iron skillet (or any heavy pan that is oven proof) until oil is hot but not smoking.

Brown chicken on both sides, about 5 minutes.

Remove skillet from stove top and place in middle of oven. Roast chicken about 16 – 18 minutes for wings or chicken breast, and 20-25 minutes for drumsticks. Keep the skin side up so that it becomes crispy, or turn often.

Transfer chicken to a plate when done.

Optional: Return skillet to the stove top. Handle will be hot so use a pot holder. Add water to the pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken.

If you want to make this on the stove top, then do not place the chicken in the oven but keep it on the stove.

After you have browned the chicken, turn it back over to the original side.

Then place a lid on the pan. Cook 10 minutes adjusting the heat down to medium if needed but the heat needs to be sort of med-high-ish. Then turn chicken over again. Cook 10 minutes more (drumsticks 5 to 10 minutes longer). Check for done-ness.

Remove the lid during the last 5 minutes of cooking so skin will crisp up.

Recipe source HERE.

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