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  • RENATA POLEON

The Best Chicken if you Follow these Rules


This is hands down one of the best chicken dishes I have made, but if you're looking for the recipe, I am not your girl. I am a free spirit in the kitchen when it comes to cooking. I have no rules and it is simply, whatever is in my fridge must work. Ask my partner. Some of my best dishes have been when I really had to improvise.


But first, let's all bow down to the cast iron pans that have and will always stand the test of time going from stovetop to oven. It is the investment that is worth it, so get yourself a good cast iron even if you have to wait till it's on sale. God knows I love a sale.


So for this dish, you will need:


  • Chicken Legs (2-3 pounds)

  • Parsnip (optional)

  • 1 chicken cube/Better than Bouillon

  • Turmeric (about 1/2 tsp will do)

  • Old Bay seasonings

  • Tony's Creole Seasoning

  • Mirepoix: diced onions, celery, carrots

  • Fresh garlic

  • Oil of your choice (1 tbsp for seasoning, and another 1-2 tbsp for cooking)


I start by first rinsing my meat. I know there is a lot of debate about whether you're supposed to rinse your meat or not, along with FDA recommendations. Since the FDA doesn't live in my house, I will continue to rinse that meat with vinegar and lemon juice, so as to not upset the ancestors. Their wrath and the potential for food poisoning is worse than any FDA recommendation. Imma stick beside what I said and pass along the wisdom to my daughters.


So let's get started.


  1. Put your rinsed or unrinsed meat in a bowl. Add all the seasonings and 1 tbsp of oil. Leave out the parsnip for now.

  2. Rub the seasonings into that meat to make sure that every nook and cranny is covered. Then, let it marinate for at least 45 mins. In the meantime, slice your parsnip and set aside.

  3. Preheat your oven to about 375 degrees.

  4. Coat your pan with the oil of your choice and heat at medium high. Put each chicken leg in there making sure that it isn't overcrowded.

  5. Cook until skin is browned and there is no more pink on the exterior.

  6. Add the seasonings in the bowl to the pan and reduce to medium.

  7. After about 15 to 20 minutes add about 1 cup of water and bring to a boil. Place the sliced parsnip in the pan, spreading them apart.

  8. Transfer from the stovetop to the oven with the lid on. The goal is to get that meat tender.

  9. After about 30 mins, uncover and increase the heat to 400 degrees.

  10. Cook till golden brown.


I hope this helps. You will never get a complaint of dry chicken. That meat will be tender and falling off the bone.



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