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Crispy Seasoned Chicken

We eat a lot of chicken in our house and I’m always looking for new flavorful ways to prepare it because lets face it, plain chicken won’t send your brood running to the table for dinner!  The inspiration for this recipe comes from the dynamic duo behind Paleo Parents and the brilliant kid-friendly cookbook, Eat Like a Dinosaur.  Stacy and Matt’s recipe for Hissin’ Chicken is delicious in its own right, but after making it roughly 20 times, I got a wild hair and started adding an assortment of different seasonings.  The result was surprisingly well received by my guys considering the fact I haven’t been able to taste for the past two years (makes recipe development a bit tricky).  Crispy and juicy oven-roasted chicken legs (but any chicken part will do) that will satisfy even the most die-hard fried chicken fan.

Crispy Chicken Cooking Tip: Do not place the seasoned chicken pieces directly on the baking sheet.  Instead, place a wire cooling rack on top of the cookie sheet and place the chicken pieces on the rack, this will allow air to circulate around the chicken, resulting in perfectly crispy chicken without the soggy bottoms.

Crispy Seasoned Chicken

Ingredients

  • 2 1/2 lbs. Assorted Bone-In, Skin-On Chicken Parts
  • 2 - 3 Tbs. Coconut Oil, melted (learn why it's best not to cook with olive oil, save it for salad dressings instead)
  • 1/2 tsp. Sea Salt (more or less depending on taste)
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Cumin
  • 1 tsp. Oregano (optional)

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Thaw and rinse chicken parts, pat dry with a towel, set aside and bring to room temperature.
  3. I a small bowl, combine sea salt, paprika, garlic powder, onion powder, cumin and oregano.
  4. Drizzle chicken parts with melted coconut oil, sprinkle chicken liberally with seasoning.
  5. Place chicken pieces on wire rack and set into a baking sheet.
  6. Bake chicken at 375 for approximately 25 - 30 minutes (up to 40 minute for larger chicken breasts), or until the internal temperature reaches 165 degrees with a digital thermometer. Remove from oven and allow to rest for 10 minutes before serving (this little step is very important if you like juice chicken!).
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For a simple, yet delicious evening meal, serve this chicken alongside oven roasted green bean “fries” and a salad.

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Comments

  1. Your chicken looks delish!  It is making me hungry right now :)

  2. Ooh, this is a combo of some of my favorite seasonings!

    • Heidi Kelly says:

      This spice blend recipe is actually based on my Pork Carnitas recipe (will post that one soon), and I’ve been pleasantly surprised to see the flavor combination work so well with other meats (and veggies!).  I’m going to try it on salmon next week. :-)

  3. Joanna says:

    How does it hold up overnight? Have you tried it cold?  I’m wondering if it stays crispy, thinking about kids’ lunches!  Thx.

  4. Shirley @ gfe says:

    Oh my goodness, Heidi, this looks FABULOUS! Love the rack idea … sheesh, why didn’t I think of that? ;-) This chicken will be perfect for our upcoming support group picnic at which the Paleo Parents (whole family actually!) will be our guest speakers! Woohoo on all!

    xo,Shirley

    • Heidi Kelly says:

      Thanks Shirley!  I’m jealous you get to meet Stacy and her family, they look like a lot of fun!  (You will write a post about it for your Virtual Support Group meeting, right??). xo

  5. Lisa S. says:

    Making it now!  Will let you know the family’s reaction later…

  6. healing123 says:

    Heidi,
    Thank you for all your efforts! Looks wonderful. Brilliant blog, we return to it often, still love the knee slapping BLue berry muffins.
    Can’t wait to see what is next. Thank you!

  7. gfreeinthecity2014 says:

    Looks delicious, must try it sometime!  Please check out our gluten free blog for
    product reviews, recipes, and GF dining tips!!! We just established our blog
    for GF dining on a budget! Thankyouthankyou J

    http://krisandtgogfree.blogspot.com/

  8. Nancy Olson says:

    This looks so good; I will have to try this!

  9. Ann Moore says:

    I have a family that won’t eat chicken skin. Can I skin it and will it still turn out the same? Would I need to adjust anything?

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