Crispy Roasted Chicken
My wife is a picky eater and likes pretty basic foods that harken back to her mom's home cooking. This one hit the mark with well-seasoned meat that's juicy and has a crispy skin!
Crispy Roasted Chicken
My wife is a picky eater and likes pretty basic foods that harken back to her mom's home cooking. This one hit the mark with well-seasoned meat that's juicy and has a crispy skin!
Cooking Instructions
- 1
In a medium mixing bowl, combine thoroughly the salt, Sambal, garlic powder, paprika, black pepper, and water.
- 2
Using a small knife, poke 5-7 holes in each chicken breast. In a large mixing bowl, place chicken breasts skin side down. Pour marinade mixture over the top and let marinate in the refrigerator for 8-12 hours.
- 3
Preheat oven to 400°F.
- 4
Place a baking rack on a sheet pan and place chicken breasts on the rack skin side up. Coat the tops with olive oil, salt, and black pepper.
- 5
Bake at 400°F for 60 minutes or until the juices run clear.
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