11 Ways to Cook Your Goose....er Chicken: Day Two

Sometimes being lazy can benefit your chicken-preparation skillz. I typically like to doll up my chicken carcass with an assortment of fresh herbs, garlic and butter. Yet, yesterday, between the sounds of a puking dog and a puking me (due to recent new medication), I did not even begin to have an appetite for smelling fresh stuff, let alone for dealing with the bird. 

So, simple is good and behold, the second way to cook chicken is born: 

-Preheat oven to 375 degrees (F).
-Remove chicken from plastic bag, remove any extraneous bags filled with disgusting chicken innards and    
  rinse the bird well to remove that gross coating of slime/blood.
-Place the chicken, boob-side up, in a glass baking dish (9 x 11, I think?).
-Slather the bird with a couple 3 or 4 generous splashes of olive oil, rubbing it into the skin, especially  
  around the neck, wings, lets and the underbelly.
-Sprinkle Kosher salt over the top…lightly. Probably didn’t even add up to ½ teaspoon then generously 
 coat the skins with Lemon Pepper seasoning of your choice.
-Flip the bird…literally, and figuratively if you’re in the mood and repeat sprinkling.
-Bake bird on center rack for approximately 1 hour and 45 minutes.

There was no basting, there was no fussing…just bake the bird.

Served with a can of French Cut greenie beans and instant IDAHOAN Baby Red mashed potatoes.

Oh and do make sure to wash up after preparing said bird…..no need for cross contamination of kitchen utensils or presenting your family with a rousing round of Salmonella. Ew.

For the alternative and absolutely scrumptious version of an oven roasted chicken, go HERE.

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