EVERYDAY ROASTED CHICKEN (4-4-4)
I can't tell you how many times I've made this. Okay I lie, in the last year at least once a week. It's the one dish we don't mind having every week.
I'll serve this with a salad or any kind of side. The "4-4-4" stands for rougly a 4 pound cut-up chicken baked at 400 degrees for 45 minutes.
Make this dish a part of your family meals!
By the way, I'm trying something new. I'm using my HR skills to write a recipe, as if I'm writing a policy or documentation; or even coaching someone with a resume by using descriptive headings and bullets. Let me know what you think. I would love to hear from you!
EVERYDAY ROASTED CHICKEN
Adapted from Curtis Stone
1 (3 to 4 pound) whole chicken, cut into 10 parts (4 breasts cut crosswise, 2 wings, 2 thighs, 2 legs) excluding the back
1 tablespoon of fennel seeds, crushed
Salt and freshly ground black pepper, to taste
Olive oil cooking spray
Preheat oven to 400 degrees.
<assembling the chicken>
Coat a large baking pan with olive oil cooking spray.
Arrange the chicken pieces apart from one another on the baking pan.
Sprinkle both sides of the chicken pieces with crushed fennel seeds, salt and pepper.
Place chicken pieces skin-side up.
<baking the chicken>
Place pan in the middle shelf of the oven.
Bake at 400 degrees for 40 to 45 minutes.
Remove from oven. Let chicken rest for 5 to 8 minutes before serving.
Keep the breasts intact, if the chicken is closer to three pounds or a little less.
Crush fennel seeds in a mortar & pestle.
Do not let the chicken pieces touch each other on the baking pan; otherwise you increase the cooking time and interfere with the browning process.
Roast chicken until slightly browned, juices run clear and there's no pink around the thigh bone.