CAJUN BAKED CHICKEN
9 chicken pieces, skin removed
SEASONING RUB:
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon each dried basil, dried thyme and cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Preheat oven to 425 degrees F.
Line a 13x9x2-inch pan with Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Place chicken in foil-lined pan.
Combine all Seasoning Rub ingredients. Sprinkle and rub seasoning over chicken, turning to coat evenly. Arrange chicken in an even layer in pan.
Bake 35 to 40 minutes or until chicken is cooked through. Spoon juices from bottom of pan over chicken.
THE REYNOLDS KITCHENS TIP:
The quickest way to line a pan is to turn the pan upside down; press a sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil around it. Remove the foil. Flip the pan over and drop the formed foil liner inside.
Number of Servings: 4-6
Source: Reynolds Kitchens
9 chicken pieces, skin removed
SEASONING RUB:
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon each dried basil, dried thyme and cayenne pepper
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Preheat oven to 425 degrees F.
Line a 13x9x2-inch pan with Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Place chicken in foil-lined pan.
Combine all Seasoning Rub ingredients. Sprinkle and rub seasoning over chicken, turning to coat evenly. Arrange chicken in an even layer in pan.
Bake 35 to 40 minutes or until chicken is cooked through. Spoon juices from bottom of pan over chicken.
THE REYNOLDS KITCHENS TIP:
The quickest way to line a pan is to turn the pan upside down; press a sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil around it. Remove the foil. Flip the pan over and drop the formed foil liner inside.
Number of Servings: 4-6
Source: Reynolds Kitchens
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