- Chicken Pieces - enough to fill up a sheet pan without overcrowding
- Seasonings of choice, one option: Thyme, Sage, Paprika (plain or smoked)
- Salt - generously or to taste
- Black Pepper - to taste
Lay out chicken pieces on a cookie sheet (or two 9x13 pans). Avoid crowding too closely; there should be some little spaces between pieces. (See the image for reference.)
For best results, allow chicken to come to room temperature, 30 min. During this warming up time, prepare the pieces and preheat the oven to 500 F.
Sprinkle both sides of each piece generously with salt and pepper. With skin side up, sprinkle with your choice of seasoning. Here are some options:
*Thyme, sage, and a touch of paprika (plain or smoked)
*Frontier Herbs Adobo blend
*Tony Chachere's Creole blend
*Nettle Creek Farm and Pantry's Creole Blend
*Whatever seasonings your family likes; please share yours in the comments!
Place the pan of chicken in the preheated oven and roast for 10 min. Turn each piece over, replace the pan in the oven, and roast for 10 min. Turn each piece again to skin side up, being careful to not leave skin stuck to the pan when you turn it. Roast a final 10 min. Chicken should be well browned. If roasting breast meat with other parts, remove them about 5 min before the rest of the pieces.
After the meal, remove any remaining pieces of chicken from the pan. Pour a little boiling water into the pan and scrape up all of the browned bits and juices until the pan is clean. Reserve this deglazing liquid for cooking rice or quinoa for another meal or add it to the stock pot with all of the bones to make Bone Stock!