Let it be known that I cannot stand nor consume dry, tasteless chicken.
There have been times in my life where I have tried the whole boneless, skinless, free-range, no-antibiotics, so-on-and-so-forth chicken and the bottom line is that you need to stop cheating yourself.
The key to perfectly cooked, juicy chicken includes 2 factors. 1. Skin on. 2. Bone in.
Having the skin on your chicken helps retain any juice that would otherwise cook out of your chicken. If you can’t find any skin on chicken (it’s very hard where I live) then you can modify by covering with foil but the result still wouldn’t be the same.
Keep bones in your chicken during the cooking process has a multitude of benefits including moisture retention but ALSO you have the opportunity to make homemade bone broth after your dinner.
We have a family friend who gives use boxes of bone-in, skin-on chicken breast, wings, and legs. This obviously saves us a lot of money but I utilize every aspect of our free chicken by making a protein packed dinner, chicken stock, and bone broth!
I easily freeze the chicken stock and bone broth until i’m ready to use it as I don’t have a pressure canner right now.
Before I get into the ingredients list, I CANNOT express how YUMMY the Strawberry’s Seasoning is.
Here in the south, we tend to use Cavender’s seasoning as an “all-purpose” seasoning. I too cooked with Cavendar’s on just about everything up until my friend introduced me to Strawberry’s.
The name can be deceiving as the flavor has nothing to do with an actual strawberry. In fact, the seasoning is labeled as a BBQ seasoning but it’s not like any BBQ i’ve ever had.
I literally add Strawberry’s to e v e r y t h i n g–fish, chicken, potatoes, oven-roasted vegetables, beef, etc. If I don’t feel like getting too creative and want to ensure a flavorful meal, this is my go to. I’ll add a link below!
- Strawberry’s Seasoning
- Rosemary (fresh or dried)
- Olive Oil
- Bone in, skin on breast and legs. (I use the wings to make stock with different seasoning)
- Preheat oven to 350 degrees Fahrenheit.
- Rinse chicken in cool water and trim off any excess skin or parts to be discarded.
- Light cover both sides of chicken in strawberry’s seasoning and top with 1-2 sprigs of fresh rosemary OR 1 tbsp of dried rosemary.
- Cover pan with aluminum foil and bake for 60 minutes.
- Once chicken is cooked through, remove foil, place oven on HI broil, and broil chicken 2-3 minutes to allow the skin to crisp up.
I know I mentioned that skin on helps the chicken retain moisture so why do I opt to cover with foil as well? The answer is simple, when you combine both methods of moisture retention, the chicken will quite literally fall off the bone which is exactly how I prefer my chicken.
Anddd for whatever reason I didn’t take a picture of the finished product. We can’t have it together all the time around here. What’s the fun in that?
I hope you and your family enjoy the ultimately simple recipe!
With love, Elizabeth.