This is a childhood favorite of mine from my mom, Alice's, repertoire! Super quick and easy, this recipe offers a multitude of ways you can mix and match seasonings to give a different flavor profile. Switch to olive oil, and, in addition to the seasoned salt and pepper, add a sprinkling of oregano and a squeeze of lemon juice for Greek-style, Italian seasoning for Italian, chili powder for Tex-Mex...!
Let me know what you think!
Preheat oven at 425 degrees farenheit.
Place chicken pieces skin side up into baking dish or 13x9 pan. Drizzle small amount of oil on each piece to lightly coat so seasonings will stick to pieces(too much oil=greasy chicken-you can omit the oil altogether. Sprinkle with seasoned salt and pepper. If using any other seasoning variation, add it at this time.
Bake uncovered at 425 degrees farenheit for 45 minutes or until pieces are cooked through, juices run clear, and skin is crisp. If pieces are cooked through but the skin isn't crisp, raise oven temperature to 500 degrees for a few minutes to crisp up skin.(This is the best part!)
Also can be used for boneless,skinless pieces, but lower oven temperature to 350 degrees farenheit and bake for 30 minutes or until pieces are cooked through and juices run clear. You may want to bake covered to retain moisture and prevent drying out chicken.