Improvised Oven Roast Crispy Chicken

I have been wanting to make my very own crispy on the outside, succulent in the inside chicken. And I think I have created one just the way I want it!

When I first serve the dish to my hubby (Mr W), he turned and looked at me, asked, "What did you use to season? It tastes good." Aww...the green light that I needed. 

It's easy to make this crispy chicken thighs. 

Ingredients 

8 pieces of chicken thighs skin on

Kosher salt

Olive oil

Spices

Ground black pepper

Garlic powder 

Cayenne pepper

Cinnamon powder

Direction

1. Wash the chicken and trim away excess fats.

2. Pat dry the chicken pieces. Sprinkle and run the kosher salt and black pepper on all sides of the chicken. Let it sit at room temperature for 15 minutes to take the chill off.

3. In a small bowl, mix all the spices. Set aside.

4. After 15 minutes, pat dry the chicken again. Sprinkle and pat the mixed spices on both sides of the chicken. 
5. Preheat the oven to 205°C. Drizzle olive oil on the baking pan. Arrange the chicken pieces skin side up. Remember not to crowd the pan, allow room between the chicken pieces.
6. Bake in the oven for 25 to 30 minutes at 205°c. This will brown the chicken. Then lower the heat to 170°c and bake for an additional 10 to 15 minutes until the juices run clear.
7. Remove from the oven and transfer the chicken pieces to a serving dish. Use an aluminium foil to tent the chicken and let it rest for 5 to 10 minutes before serving.

Note:
i) For those using a whole chicken, arrange the largest pieces (usually the breast) of the chicken at the centre of the pan.
ii) For those who has no intention of eating the chicken skin, leave the skin on for baking. This will help to keep the chicken pieces from drying out while they bake.

Give it a try! It's the simplest recipe so far for chicken. :) But be warned, the oven tends to get pretty oily afterwards.

Broiled/Grilled Salmon

My husband is not a fan of fish but I am!!! So I will find ways to prepare fish for myself. Well of course, for my guests too!

The sauce can be prepared in advance and freeze it for future use. All you need is a slice of fresh salmon, garlic, soy sauce and some other seasonings. 

Ingredients

• Salmon
• Salt 
• Lemon Pepper to taste
• Garlic Powder to taste
• 6 cloves of garlic, chopped
• 1/3 cup of soy sauce
• 1/3 cup of brown sugar
• 1/3 cup of water
• 1/4 cup of olive oil

Directions

1. Rub some salt on the salmon. Rinse well. Pat the salmon dry. Lay the the salmon on the chopping board.
   
2. Apply and rub the lemon pepper and garlic pepper on the both side of the salmon fillets. Slice the salmon if you got something like mine, one huge piece. 
   
3. In a bowl, stir together the chopped garlic, soy sauce, brown sugar, water and olive oil till the sugar dissolve. 
4. Place the salmon fillets into a Ziploc bag. Pour in the soy sauce mixture, seal and coat the fillets with the sauce. Make sure the fillets are well coated. 
   
5. Refrigerate it for at least 2 hours.  
6. You may grill the salmon or wrap it in aluminium foil to oven baked it. 

• If you are going for the grill, 6 minutes per side for the fillet, depending on the thickness of the fish. Always flesh down first. 
• If you are going for the oven baked, make a foil packet to hold individual salmon and 2 to 3 tbsp of the sauce and close it up. Baked at 220 degrees celsius for around 15 minutes. 

If you are a sauce person, you can boil the leftover sauce into a pan and add a little cornflour to thicken it. Pour it over the salmon fillet and serve. 

This is a great recipe to use when preparing salmon. Especially in foil packets. This poaches gently in its sauce and juices. It always comes out tender and flavourful.