Dinner just got easier—and tastier. Meet the classic double‑salted baked chicken: simple, foolproof, and fool people into thinking you spent all day. The secret? Salt once when the chicken comes straight from the fridge, then again just before baking. That’s it. But the result is deeply seasoned, beautifully browned, and irresistibly juicy—no pan searing required.
Perfect for weeknights, this method is endlessly adaptable: swap in spice rubs, drizzle with wine‑liguor sauces, or toss in herbs and lemon. Copywriters love writing about it because readers will literally eat it up—whether you’re blogging or pumping out a cooking newsletter. And it’s comforting: reminiscent of grandma’s secret, fuss‑free dinners that still taste gourmet.
Ingredients:
- Chicken parts (thighs, drumsticks, breasts)
- Olive oil
- Salt (for double‑salting)
- Pepper
- Optional: spice rub or pan sauce (wine, lemon, herbs)
Instructions:
- Preheat oven to 400 °F (200 °C).
- Pat chicken dry; salt immediately after pulling from fridge.
- Drizzle with olive oil; salt again just before baking. Season with pepper or a spice rub if desired.
- Bake uncovered for 35–45 minutes until golden and juices run clear.
- Optional: Create a quick pan sauce using drippings, wine, and lemon juice.