Brine -- put it in water with some salt -- a couple TBSP per liter. If you're defrosting, throw it in in the AM and let it sit at room temp until you're ready to cook.
Oven to 400 F/205 C. Large pan, lightly oiled, to medium high
Pat the chicken dry (don't skip this) and apply whatever spices you want. Google dry rubs.
Brown chicken 90 s to 2 min per side. Bake for 10-12 minutes. Done.
If you want to cook a LOT of chicken, you can brown two or three at a time in the pan and put them on a baking sheet for the oven. You don't want to over-crowd the pan, because then you end up steaming the chicken, and going through life eating steamed chicken is horrible.
Oven to 400 F/205 C. Large pan, lightly oiled, to medium high
Pat the chicken dry (don't skip this) and apply whatever spices you want. Google dry rubs.
Brown chicken 90 s to 2 min per side. Bake for 10-12 minutes. Done.
If you want to cook a LOT of chicken, you can brown two or three at a time in the pan and put them on a baking sheet for the oven. You don't want to over-crowd the pan, because then you end up steaming the chicken, and going through life eating steamed chicken is horrible.
. I prefer my chicken with a bit of flavor, so this is a nice recipe but not overdone. A trick I like to incorporate is a chicken shredder, this really makes it a lot easier to eat and digest. You can find a chicken shredder on amazon or target, about $25.