Being unemployed definitely has its ups and downs! Some days can really be hard and depressing, but I have hope and keep praying that God will guide me to where I am supposed to be. Although it has been a hard track, I have also had some really great experiences and connections. Through all life's adversities the great aspects of raw humanity ALWAYS comes out of the woodwork. I have been lucky enough to live at home rent free with my wonderful family. Since time is now not an issue, I am able to focus part of my time on my passion for cooking. I really haven't put much into this blog thus far, because I really haven't been cooking too much! These past 22 days, my kitchen has been my site for therapy. I feel so relaxed and happy when I am cooking and when I test a finished product with my biggest fans, my boyfriend Jon and my family. I have taken this time to work on some basics and some personal specialties. I have found some simplistic cooking ideas through magazines and online blogs.
This is a tasty and easy recipe for Chicken of any cut, but I have been doing drumsticks (cheaper cut) not as healthy as breasts:
Simple Baked Chicken Adapted from Cooks Country Magazine
Serves 4 to 6
Because different cuts of chicken cook at different rates, Use only one cut of chicken (such as all breasts or all thighs) or be prepared to remove the various different cuts from the oven as soon as they reach their appropriate temperature for doneness.
| 4 | pounds bone-in, skin-on chicken pieces (whole breasts, split breasts, whole legs, thighs, and/or drumsticks), trimmed |
| 2 | tablespoons Olive Oil |
1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a broiler-pan bottom with foil and lay the slotted broiler pan on top.
2. Pat the chicken dry with paper towels and arrange, skin-side up, on the broiler-pan top. Brush the chicken with the olive oil and season with salt and pepper to taste.
3. Roast until the breasts register 160 degrees or the legs, thighs, or drumsticks register 175 degrees on an instant-read thermometer, 30 to 50 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes before serving.
