-whole chicken (or cut up chicken pieces..please don't use breast under any circumstances...chicken breast ruins everything). I used 3 leg quarters.
-6 tablespoons unsalted softened butter(not margarine)
-3 tablespoons Chicken bouillon powder(stock powder)
- 2 teaspoons Lemon pepper seasoning
-2 teaspoons Dry ranch seasoning packet or Shisanyama/Portuguese chicken spice
-1/2 teaspoon Salt
-1/2 teaspoon pepper
-4 teaspoons of Honey
(please adjust all the seasoning measurements depending on how much chicken you are making)
Directions:
1. Pat the chicken dry and generously apply softened butter to the chicken skin(and under the skin if possible) and bottom part of the chicken
2. Sprinkle bouillon powder(be careful not to overdo it because stock powder is salty) then dry ranch seasoning then lemon pepper seasoning on both sides of the chicken(since we eat all sides, we season all sides)
3. Transfer the chicken to a roasting pan of your choice(esp one that can withstand high heat)
4. Preheat the oven to 400°F(about 204°C) and bake chicken for 60 minutes(whole chicken)/45 minutes for chicken pieces
5. After 45/60 minutes remove the chicken from the oven and drain the liquid into a saucepan or any cooking pan
6. Add some honey/brown sugar, little bit of salt, pepper and butter to the liquid and bring to a simmer then pour over the chicken
7. Turn your oven to broil(or grill) then broil it for 5 minutes or more depending on how crispy you want your chicken skin to be
8. Serve chicken with rice, noodles or potatoes and enjoy.
