Monday, August 27, 2018

Chicken Scratch Seasoning & "Rotisserie" Baked Chicken Breasts

This is one of our favorite and most commonly made chicken dishes.  It really could not be any simpler to make and is shockingly delicious, considering how easy it is.  Surely there are even easier chicken recipes out there, but I don't bother making something easy if we don't also enjoy it.  I'm not sure why exactly the chicken is so good.  The seasoning blend doesn't look particularly awe inspiring and the cooking method is very basic, but it really is very good.  The paprika gives boring old boneless, skinless chicken breasts a nice color, and the seasoning blend tastes makes the chicken taste like somewhat spicy rotisserie chicken.
The cooking method is my own (if I can even call "bake with butter" my own method!), but the Chicken Scratch recipe comes from the blog South Your Mouth.  I changed it by using more black pepper, leaving out the white pepper (I hate white pepper), and leaving out the cayenne (didn't want it that spicy).  I would like to experiment sometime with smoked paprika in place of regular paprika, and adding a tablespoon of chili powder.  For now, I've always just made it as written below!
Chicken Scratch Seasoning:
1 1/2 Tbsp salt
1 1/2 Tbsp paprika
1 1/2 Tbsp garlic powder
1 Tbsp pepper
1/2 Tbsp thyme
1/2 Tbsp onion powder
Put everything in a jar, shake to mix, and store in the pantry.

Chicken Scratch Chicken:
cleaned boneless, skinless chicken breasts or boneless, skinless thighs
butter (1 tablespoon per chicken breast/1 tablespoon per 2 chicken thighs)
chicken scratch seasoning to taste
Pick a metal baking dish big enough to hold all your chicken.  Put in the butter.  Place the pan in oven and preheat to 350.  As soon as the butter has melted, remove the pan from the oven and swirl around to coat the pan.  Coat chicken breasts on both sides with butter, and sprinkle both sides generously with chicken scratch. Rub the seasoning in a little bit.  Arrange chicken evenly in pan.  Bake until chicken is cooked through, between 20 and about 40 minutes, depending on the size of your chicken pieces.  Let rest for 5 minutes, then serve.

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