Easy Tropical Baked Chicken

Why Baked Chicken?

Baking chicken is one of my favorite ways to make chicken. Sure, I don’t know anyone who could pass up a good piece of fried chicken, but sometimes you want to enjoy enjoy chicken without having to babysit it over an oven, and if you’re interested in a healthier alternative, baking chicken is definitely the way to go. I love the ease of preparation. Baking a chicken doesn’t require too much elbow grease, and it’s so easy that a beginner could successfully make an attempt to bake it with little room for error. You don’t need to worry about hot oil splashing, or a massive clean up either!

The Best Way to Bake Chicken

I found this awesome contraption on one of my late night Amazon spending sprees (we’ve all been guilty!). It’s a  Chicken Leg Wing Rack with 14 Slots! It’s stainless steel, also a metal roaster stand with a drip tray that you can use for a smoker grill or oven. I was sold! For just $13.99, how could you beat that?

I love this rack because it allows for even cooking and it’s better than using a baking dish because oftentimes with baking dishes, the top side of the chicken is crispy, and the bottom side of the chicken is soggy due to the fact that the chicken sits in its own juices. The drip tray at the bottom allows you to easily collect the juices in order to baste the chicken, and the presentation is top tier! Here is the link to the chicken leg wing rack: https://amzn.to/3EPrW32

Tropical Baked Chicken Recipe:

Ingredients:

• 4.5 lbs drumsticks (approximately 14)
• 1 tsp Badia Sazón Tropical
• 1 tsp All Purpose Seasoning
• 1 tsp Chicken Seasoning
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Paprika (optional)
• Small handful of chopped bell peppers (green, yellow, and red)
• 1/2 cup of diced pineapple
• Small bushel of parsley

Directions:

Preheat your oven to 375 degrees. Wash drumsticks and pat dry. Leave the skin on and season with Badia Sazón Tropical, all purpose seasoning, chicken seasoning, onion & garlic powder, and optional paprika. Massage ingredients into chicken. Add chopped bell peppers, pineapple, and parsley to the bottom tray. Bake for a total of 90 minutes. Baste the chicken every 30 minutes.

Tip: If you find yourself running out of juice in the drip tray, it’s okay to add a little water and shake the tray back and forth for even distribution. Use that liquid to baste the chicken.