Easy way to cook chicken and make it super delicious? I guarantee you that this is the way to go. And you are going to be addicted to it. This is like a no-brainer. Everything-in-your-spice-rack chicken recipe can use up leftover on your spice rack as well.
Total Time: 1 Hour 40 Minutes
Prep Time: 10 Minutes
Inactive Cook Time: 90 Minutes
Did you receive a spice rack as a gift with several bottles of spices and dried herbs that you don't know what to do with them?
Or, did you buy spices here and there because some recipes called for them? As a result, you got tons of leftover and try to find a way to get rid of them.
I don’t have fresh herbs on hand all the time. ‘Cos I don’t use them often enough. Next thing I want is to see them go into the garbage. But I love dried herbs and spices. I got many bottles of them in my spice rack. This is the dish that I use almost all of them.
You do NOT have to have all the spices or dried herbs listed below. If you only have 3 to 5 of them, this dish will still come out delicious.
Also, with fewer spices and/or dried herbs, you need to increase the quantity to a teaspoon each.
I have several friends used this easy way to cook chicken at home. All of them said, "That's the best chicken I ever had." Many of them did not have the same kind of herbs and spices. They dumped everything into the marinade and the chicken still came out delicious.
I use the garlic powder instead of fresh garlic so that it will avoid the burned garlic.
If you have a convection oven, I will encourage you to use it and cut down the cooking time into half. Some ovens call that function as "speed bake".
You can use the same marinade to cook your favorite vegetables, fish and toss with short pasta.
I use bone-in skin-on dark meat here in this recipe. You can also use white meat. Everything will still be the same as long as it is still bone-in skin-on meat.
When meat is on sales, double the quantity of all the ingredients and seasonings. You can feed a crowd for $10. Not bad, huh?
4.5 - 5 pounds Bone-In; Skin-On Chicken Quarters (padded dry)
1 pound Baby Carrots/Crinkle Cut Frozen (Thawed) Carrots
1 ½ teaspoon Salt
½ teaspoon Black Pepper
1 teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Dried Thyme
½ teaspoon Dried Rosemary
½ teaspoon Dried Oregano
½ teaspoon Ground Sage
1 teaspoon Dried Parsley Flakes
½ teaspoon Dried Basil
1 Dried Bay Leaf
1 pinch Crushed Red Pepper Flakes
¼ cup Extra Virgin Olive Oil
These 2 dishes may need to cook simultaneously. But get the pot of water for the pasta going first. While waiting, you can start working on the broccoli.
You can also use the shredded meat to make this simple Southwestern Style Corn Black Bean Lettuce Salad.
Serve This With:
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