Take half of the olive oil and rub all over the chicken pieces. Combine all of the spices in a bowl and sprinkle evenly over the chicken, all sides. Place in a dish, cover and refrigerate for at least 1 hour to let the flavors get into the meat.

Preheat the oven to 400 F. Use a baking pan that is big enough to lay all the chicken pieces in so that they are not touching. Spread the rest of the olive oil in the pan ensuring the entire bottom is coated. Place the chicken in the pan and then into the oven, uncovered.

Bake for approximately 45 minutes and then check for doneness with an instant read thermometer. I am lost without one. If you don’t have this tool, they are pretty well available just about in any store that sells cooking gear. They are a great addition to your kitchen and you can get a good one for no more than twenty bucks.

You need to check the chicken for an internal temperature of 175 degrees F. Once you are close to the desired safe temperature of the chicken feel free to crank up the heat or cautiously use the broiler mode to crisp up the skin near the end of the cook.

This particular meal I made some basmati rice in a rice cooker, threw it in a pan and dressed it up with onion, mushrooms, red pepper and a couple of eggs. I recommend that you choose your side. You may prefer fries, mashed potato, salad or whatever you like.

Todd’s Tips:

• Use spices you like.
• Allow the seasoned chicken to sit in the fridge for a minimum of 1 hour.
• Cook with confidence!