2-3tablespoonor more coconut oiluse any cooking oil
Wash chicken and place them on a cookie sheet in a single layer, if using chicken parts , then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. This is optional for extra crispy chicken , omit proceed with the spices.
When ready to bake, preheat oven to 375°.
Place the chicken in a large bowl or place rub with all the spicies, and then drizzle with oil.
Line a baking pan with foil; top with a wire rack.
Place chicken in roast pan, loosely cover and roast for about 50 minutes, then uncover and cook an additional 15 to 30 minutes. Remove and let it rest before serving.
Though it is advisable to let the chicken dry out in the fridge you do not have too. I rarely do it.
You may place some rub under chicken. If you prefer salt chicken first and then combine all spices and use.
Coconut oil adds another dimension to this Chicken, you may sub with any oil or butter.