New Orleans Chicken (Seasoning)

Ingredients: 

 Approximately 4 chicken breasts -OR- 1.25 kg / 2.5 lb chicken wings cut up

For the baste: 

50g / 3 tbsp unsalted butter (Jeanette's notes--I think this would work just fine with olive oil instead.)

2 garlic cloves, crushed or very finely minced

2 tbsp roughly chopped coriander/cilantro or parsley

 

For the seasoning: 

• 1 1/2 tbsp brown sugar (tightly pack the tablespoons else you'll be short)
• 2 1/2 tsp paprika (regular/sweet)
• 1 1/2 tsp cooking salt / kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
•  

Instructions:

1. Preheat the oven to 200°C/375°F (180°C convection). Line a large tray or roasting pan with foil then baking paper. (Jeanette's notes--Just use a cast iron pan or two, no lining needed. Much easier basting, has plenty or room for all of the chicken).

2. Seasoning – Mix the butter and garlic in a small bowl. Mix the dry seasoning in another small bowl.

 

3. Toss – Put the chicken in a large bowl (JN--I just tossed the seasonings in the plastic ziploc we use to freeze the chicken in). Sprinkle over half the seasoning, toss, sprinkle with remaining seasoning then toss again until all the breasts/wings are evenly coated. 

 

4. Spread the chicken out on the tray (cast-iron pan), skin-side up if you're doing wings. They should be in a single layer with a bit of space in between. Gently pour or brush the butter mixture on top.

5. Bake for 40 – 50 minutes, basting the chicken with the tray juices at the 30 minute and 40 minute mark, until the skin is golden and the thickest part/piece of chicken is at 165°F. If the basting mix isn't thickening enough, your tray is too crowded. (JN--I *did* have to adjust the temperature and add a bit of extra butter at the end because the seasoning was beginning to burn to the pan. Keep an eye on it after ~30 minutes. If you've cut the chicken into smaller/thinner pieces, remember to reduce the time).

 

6. Remove tray (pan) from the oven. Baste generously again, transfer the wings onto a serving plate, pour over every drop of the tray juices. 

7. Enjoy!

 

End notes: 

- Don't double the black pepper like I did; the correct proportion is listed above. Don't go over it. It was too much. 

- I went light on the garlic powder and a little heavier on the garlic in the butter sauce and it was still a good balance.