PEGGI'S OVEN ROASTED CHICKEN
Peggi Anne Tebben
Some may say, "That's so easy, why did she put that on here?". Not all women are natural born cooks to start with. Even something we think is simple, may not be to one just starting to cook. I hope this can help them to getting started. Something Simple!
To all of you seasoned cooks; try this also . The aroma of the seasonings on this in the oven after only being in there for 5 minutes, is breathtaking. I have used these 2 seasonings on chicken, pork, steamed veggies, you name it, for several years now, at home & in the restaurants. They are 2 of my "Go To" seasonings.
I hope you enjoy.
- whole chicken, cut up or 1 pkg. chicken with skin on, already cut up
- pan spray
- california style garlic salt / parsley
- montreal or quebec chicken seasoning
RULE OF THUMB: On a chicken anything below the waist is dark meat (legs & thighs); anything above the waist is white meat (breasts, wish bone, wings). Wings can actually be considered either white or dark. (Worked at KFC)