Baked Chicken

Chicken is so yummy but sometimes it's hard to make yourself cook it because it's slimy to handle when it's raw.  Yuck!  So get some tongs and use those to handle them.

This baked chicken is good because it's juicy and flavorful when it's fresh, and you can also eat the leftovers straight out of the refrigerator, like fried chicken.  I like thighs but you can use any parts that you love the best.

EASY BAKED CHICKEN:

Chicken parts - 2 or 3 lbs.

Holy Trinity of Seasonings (salt, pepper, granulated garlic, chile powder)

Boiling Water - 1/2 cup at a time

Heat up the oven to like 400 degrees and boil some water.

If the chicken has tons of fat and skin on it, trim some of that off with a knife.  Don't take all the skin off because that's what gets crispy when you cook it.  Then get a roasting pan with a rack in it.  This can be a 13x9 inch pan with metal cooling racks placed inside it.  You just want the chicken to be up off the bottom of the pan.

Season the chicken by coating it with the seasonings on both sides.  Place the chicken on the rack skin side up and put the pan in the oven.  Before you close the oven door, pour about 1/2 cup of boiling water into the bottom of the pan.  Now close the oven!

Baste the chicken about every 15-20 minutes.  You can probably turn the oven down to 350 if you want.  It should be done in about an hour, more if you're cooking giant pieces, maybe less if you're cooking wings.  You will have to add more boiling water to the pan from time to time, make sure the pan doesn't go dry cause then the chicken will too!  You'll know it's done because the pieces will get a lot smaller when they're done and they won't be as squishy.  That's it!!!