Easy and Delicious Broiled-Baked Chicken

My children refer to this as dish as Chicken with the Jewish Spices, but I think you will like it even if you aren’t Jewish!

My two boys, Danny and Benji both love chicken.  This is one of the healthier chicken recipes that I make for them, and they love it.  It is so tasty, and I like the fact that it is pretty healthy, too.  It is a snap to make. 

• cut up chicken (I use only breasts), with the skin
• Kosher salt
• pepper (I use ground pepper, but you make use fresh ground if you like)
• garlic powder
• paprika

Preheat oven to a broil setting (I have a low broil setting, and I use that).  Sprinkle both sides of chicken with spices, but go a little heavier on the paprika.

Cover a half sheet pan or other baking dish with sides with heavy duty aluminum foil or two sheets of regular foil.  Put the seasoned chicken pieces on the foil lined pan, skin side up.  Put the chicken on a lower rack in the preheated oven.  Broil for about 15 minutes.  Watch to make sure that the chicken isn’t burning.  When the top of the chicken is really browned, take it out, and turn the chicken over so it is skin side down.  Put back in the oven and broil another 15 minutes.  Take out.  Turn the chicken over so it is skin side up again.  If you don’t think it’s browned enough, put it back under the broiler for another 5 minutes.  You are not finished cooking the chicken yet.  Take the oven off of broil, and change the temperature to bake at 375 degrees.  Cover the chicken with aluminum foil (make sure the foil is not touching the top of the chicken).  Cook the chicken for 15 minutes more.  If you are using dark meat, then you will need to cook the chicken for an additional 5 or 10 minutes.  Put the chicken on a serving platter.  You can make some au jus gravy from the drippings in the pan.  Just add a little hot water right to your pan, and try to get all the browned bits off the foil and mix with the water. You will get a really dark and delicious au jus gravy from those pan drippings.  

Note:  You can drizzle a little oil on the top of the chicken before you start to broil it, but I have found that there is enough fat in the skin, and the oil isn’t necessary.  Leaving the oil out also makes this recipe healthier.