Ingredients#
Process#
- Pat the chicken dry.
- Combine the salt, black pepper, garlic powder, onion powder, paprika, and baking powder.
- Coat the chicken evenly with the seasoning mixture.
- Refrigerate uncovered for at least 1 hour, or overnight.
- Roast until browned and the thickest part of the chicken reaches 165 °F.
Notes#
- The baking powder promotes browning and crisp skin; this formula works best with skin-on chicken.