Roasted Chicken Pieces
Main Meals

This recipe uses a whole chicken; although, this technique can be used with any chicken parts: wing, drumstick, thigh, breast or a combination.

Note: Try using steak spices to flavour various types of foods, not only steak. If you plan to barbecue steak, then try brushing a bit of butter and sprinkling steak spices and beef base over both sides of the steak, before placing onto a hot grill. A tasty treat - once in a while!
Tools & Equipment:
  • 3 pound chicken (fryer), cut into pieces
  • 1/4 cup vegetable oil
  • about 1 1/2 tbsps steak spices
  • 1/4 cup water
  • cutting surface
  • single bladed knife
  • nonstick frying pan with lid
  • tongs
  • shallow roasting pan
  • foil paper

Wash chicken pieces well and then dry well with paper towels.

Place an oven rack on the lower level position and preheat oven to 450'F.

In a nonstick pan, heat oil over medium heat. Place a few chicken pieces at a time and brown for 3 - 6 minutes, turning pieces over occasionally. Use a lid to cover pan, as well as to shield you from splattering oil. When browned, transfer to roasting pan and continue with remaining pieces in same manner.

Sprinkle steak spices over chicken pieces and pour in the 1/4 cup water. Cover with foil paper and seal well. Bake in preheated oven for 35 minutes. After 35 minutes of baking, remove the foil paper and continue baking uncovered for another 10 - 15 minutes. To check for doneness, cut open a piece of chicken (the thigh) and check to see if juices run clear, not pink. If pink, continue baking pieces until their juices run clear. When cooked, remove from heat and transfer to serving platter and serve.
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Looking Back at Everything You've Made!
The chicken will splatter when frying up, but don't let it discourage you from making this recipe again. It's this extra step that makes the chicken taste so good!
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