There are stacks of air chilled, skinless chicken at my favourite supermarket, but with the skin on, not so much. So when I spot them, I buy with a few packages, because chicken tastes better cooked with the skin. Not every store sells palatable chicken, the largest ones certainly don’t, but there still is one store left with a good supplier that prevents me from joining the organic crowd. In Kamloops, it is the North Shore Coopers. I won’t buy cut up chicken anywhere else, anytime I get tempted by price or convenience I regret it in the end. This is a non-imaginative way to cook chicken, but it is fast and tasty. What gives it that extra little zing is the lemon flavoured pepper spice.
2 trimmed chicken breasts with skin on
salt to taste
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
sprinkling of lemon pepper spice
• Lightly sprinkle the chicken with salt and let it brine for an hour at room temperature.
• Transfer to a small roaster with a well fitting lid.
• Spoon the lemon juice and the olive oil on the top.
• Sprinkle with lemon pepper.
• Cover and place in the oven at 375F.
• Bake until tender.
• Remove lid and let the skin crisp up a little. Keep an eye on it not to them out.
• Remove from the oven, tent it with foil for a few minutes and serve.
salt to taste
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
sprinkling of lemon pepper spice
• Lightly sprinkle the chicken with salt and let it brine for an hour at room temperature.
• Transfer to a small roaster with a well fitting lid.
• Spoon the lemon juice and the olive oil on the top.
• Sprinkle with lemon pepper.
• Cover and place in the oven at 375F.
• Bake until tender.
• Remove lid and let the skin crisp up a little. Keep an eye on it not to them out.
• Remove from the oven, tent it with foil for a few minutes and serve.
