3-4 pounds chicken pieces, bone in, skin-on
1 T olive oil
1 t garlic powder
1/2 t dried tarragon
1/4 t ground white pepper
A few twists of the kosher salt grinder
Spoon Mage™ Note:
Exactly how long the chicken will take to bake depends upon the type of chicken parts, the size of the pieces, and how closely they are smooshed together.
Breasts may be bigger than thighs, but the texture of this type of meat means it cooks a lot faster. Position breasts in the center of the pan and surround them with thighs. This helps them finish together. If you use all breast meat, plan for the dish to be done 10-15 minutes sooner than the recipe indicates.
If the chicken is well browned before the meat is done, tent the meat loosely with foil, and check for doneness every 5 minutes – clear juices and an internal temp of 165° F.
30 minutes before cook time, wipe the chicken pieces with paper towels and place them in an 11×13 pan that has been sprayed with non-stick spray.
Arrange the chicken, skin side up, so that the breasts are in the center, surrounded by legs and thighs.
Lightly brush the skin with the olive oil.
Sprinkle each piece with garlic, tarragon, and white pepper.
Lightly dust each piece with salt.
Let the chicken set out for 30 minutes. If you have cats, put the pan in the microwave or other safe place!
Preheat the oven to 425° F.
Bake the chicken, undisturbed, for an hour. The skin will become brown and crispy.
Pierce a piece or two in order to see if the juices run clear and use an instant read thermometer to find out if the internal temperature at the thickest part of the thighs is 165° F.
Make sure you check both breast and thigh meat. If the breast is done and the thigh is not, remove the breasts to a plate and cover them tightly with foil.
If the chicken is not done cooking after an hour, it should be ready in another 10 or 15 minutes. Do not just go by the time or the brownness of the meat, check that temp. Chicken dries out very quickly once it goes beyond 165° F.
Remove the pan from the oven and loosely tent with foil for 5 minutes. Loose is necessary so the chicken doesn’t start to steam and lose some of the crispy skin. Chicken resting time is perfect for smashing the potatoes!