• Chicken pieces (drumsticks, thighs, wings, whole legs, quarters, whatever you like, with skin on).
• Seasoned salt (I use Polish Vegeta), alternatively you can use salt and pepper
• Full fat mayonnaise
• Caraway seeds (can be substituted with cumin seeds, but the flavour is not as strong then)
• Rub the chicken pieces with seasoned salt (you need quite a lot so that they’re all coated evenly).
• Squirt or spoon mayo over the chicken and mix it all well, the more you add, the softer and more succulent the chicken will be.
• Add minced garlic (I like lots of it, approximately one clove for each piece of chicken) and sprinkle caraway seeds.
• Mix everything, put it in a ziplock bag or Tupperware container and leave it in the fridge overnight (24-36hours works best for chicken).
• Put the chicken on the baking tray, cover with foil and bake at 200C (390F) for 1 hour.
• After 1 hour, remove the foil and bake for further 30 minutes or until the skin I crispy.
A variation of this recipe is my husband’s favourite chicken wings. Preparation is all the same, but wings cook quicker and you don’t need the foil (or you can remove it after 15-20 minutes). Reduce overall cooking time to 45 minutes -1 hour. Once the wings are golden brown and crispy on the surface – they’re done.
Please ignore the potato mash, the photo was taken in the pre-low-carb days 🙂 You can, however, make a cauliflower mash!
The preparation is the same as with mayo chicken. There are only a few differences:
• Because of their size, turkey drumsticks need to sit in the fridge for at least two days (I’ve done 3 in the past, but found two is enough).
• Extend the overall cooking time to 2 – 2.5 hours. Remove the foil when the meat starts separating from the bone and runs clear juice when pierced with a knife. Bake it until the surface is nicely browned and crispy. Every oven works differently, so it’s best to judge from how the food looks like rather than the time in the oven.
Good luck and good health!