Chicken with Paprika and Seasoned Salt

This is incredibly easy to prepare and delicious hot or cold. Enough said, but consider making extras for leftovers that are good cold or hot.

You can, however, elevate this to the next level by cooking the chicken on an outdoor grill. The timing will be dependent on your grill and it will take more watching to make sure it doesn’t get overcooked, but will be well worth the added effort.

SERVES 4 TO 5

Ingredients:

10 to 12 pieces of chicken, whatever you like: breasts, wings, drumsticks, thighs. Figure on two to three pieces for each person.

Seasoned Salt such as Lawry’s

Paprika

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Instructions:

▪ Preheat oven to 350˚F.

▪ Place the chicken parts skin side down in a roasting pan, sprinkle liberally with the seasoned salt and then with the paprika.

▪ Cook for 25 minutes, then turn the chicken and sprinkle the other side liberally with the seasoned salt and paprika. Cook for another 25 minutes.

▪ To cook on a grill, light the charcoal or preheat a gas grill to its high cooking temperature. Season and cook the chicken as described above but check often to make sure it is not burning. Total cooking time will vary on individual grills but will likely be 40 minutes to an hour.

▪ The best way to check for doneness is with an instant-read thermometer. Insert it into the thickest part of a piece, not touching bone. The chicken will be cooked perfectly when the meat reaches 180˚F. Alternatively, prick the skin to see if the juices that run out are clear without a trace of pink. You can also test by making a small slit in the meat and checking that it is all white and opaque.