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Oven Roasted Chicken
I love the simplicity of this recipe and how tender the meat always seems to be (perk of cooking with the skin on!). I buy my chicken already cut into parts so I don't have to do it myself.
Prep Time: 00:15
Cook Time: 00:40
3 - 4 1 ( pound) bone-in, skin-on chicken, cut into parts
1 extra-large handful of fresh thyme (or any other seasonal herb)
2 tsp. sea salt or pink salt
1 tsp. black pepper
1 tsp. garlic powder
2 tsp. smoked paprika (or favorite seasoning mix)
1Preheat oven to 375 degrees.
2Line the bottom of a 9x13 baking pan with the thyme and drizzle with avocado oil.
3Rub the top of the skin and under the skin of the chicken with avocado oil then wash your hands.
4With one hand sprinkle half of all the seasonings onto the chicken and with the other hand rub the seasonings into and under the skin of one side of the chicken. Flip the chicken over and repeat the process.
5Roast the chicken for 40-60 minutes, or until a meat thermometer inserted in the thickest part of the breast registers 165 degrees F.
6Switch the oven to the broil setting. Then, broil the chicken for 30-45 seconds until the top is golden brown.
7Remove from the oven and allow to rest for 10 minutes before eating.
Try to allow the chicken to sit out at room temperature for about 30 minutes (including prep time) to allow for even cooking.
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