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Jennifer’s Chicken of Deliciousness

September 3, 2011

You know how all the cookbooks and recipes give a cooking time of under an hour for chicken pieces? Well, if you follow them, you are really missing out. The chef where I work fixes the best chicken I’ve ever tasted. I asked her for her secret, and this is how she taught me to cook chicken. Turns out, the secret ingredient is time.

Buy your chicken. It should have bones and skin. These things add flavor. I like the dark meat, so I buy thighs, but I’m sure this will work with breasts or a whole chicken cut up into pieces.

Preheat your oven to 350 degrees F.

Place your chicken in a casserole or cookie sheet with sides. I used my stoneware bar tray from The Pampered Chef, which is marvelous for just about everything. Whatever you use, it’s got to have sides. This is going to be really juicy.

Drizzle some olive oil over the chicken. You really don’t need to use much, just enough to moisten it.

Season the chicken with whatever you want to use. I used Mrs. Dash Lemon Pepper mix because it has no sugar in it, unlike all the other lemon peppers out there. I also used a little bit of salt.

Cover the pan with aluminum foil and bake the chicken for 2 to 3 hours covered. If it happens to bake a bit longer, do not worry. Long is the key to the deliciousness factor.

Remove the foil and bake for another 10 to 20 minutes or so to crisp the skin.

Take it out, let it cool enough so that you won’t burn your mouth, and enjoy!

When you try this, be aware that you may have to send your family out to a movie because they are going to want to eat the chicken before the cooking is complete. It smells that good.  And it will taste even better than it smells.

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