Let's start off by saying that if you are concerned about your salt intake, read no further. Those of you with high blood pressure, look away. If salt gives you cankles, please proceed to the next blog.
If you're still here, we'll continue.
This is one of Amy's favorite recipes from childhood, one from her Mom's twice-a-month-or-so repertoire. It's a go-to dinner when Amy is either PMS-ing (read: craving salt) or feeling run down or just generally in need of comfort food (as most childhood dishes are). Well, this week, it's all of the above, so salt be damned, we went for it.
This chicken is soooo very tasty, with its super-crispy, salty, herby skin and moist, tender meat. The house smells of Italian seasoning and garlic as it cooks, and, to get that just-like-Mom's-ness, we always have it with Near East Rice Pilaf (original flavor only) (and yes, we know that means more sodium) and canned (that's right) cranberry sauce on the side. Just like Mom.
Bonus? It's so easy, it can be prepped in about 3 minutes with a cooking time of about 45, depending on the size of your chicken pieces. Go on, you know you want to try it. But beware, once you try it, you'll be back for more.
Chicken goes into the pan.
Spices come out of the cabinet
Spices go onto the chicken; the oven does the rest.
Super-Easy Super-Crispy Baked Chicken
Number of chicken pieces needed to serve number of diners
(we usually use legs, thighs, or, like this time, quarters)
onion salt, to taste
garlic salt, to taste
Italian seasoning, to taste (preferably without added salt ha ha)
Heat oven to 450 degrees. Lay chicken pieces in a baking dish. Sprinkle generously with onion salt, then garlic salt, then Italian seasoning. Place chicken in oven and bake at 450 for 30-45 minutes (depending on size of chicken pieces), until chicken is cooked through and skin is nice and crispy.