Curry Baked Chicken

Buying whole chickens is more economical than cut up chickens.  Precut chickens or pieces are usually purchased for convenience but for a little over $3, I got a whole chicken.  Once I cut it up, I had an $8 package of chicken.  Plus, I used the skin, saddle, back and giblets to make stock.
Cutting up a chicken is very easy if you have sharp knives or a good pair of kitchen shears.  If you are not good with knives, spend the money on a good pair of kitchen shears.  Start by removing the leg from the
 thigh by bending it so that the joint pops.  Then cut the meat.  Next, do the same with the thigh and the body.  Next, pop the wing from the body.  Repeat on the opposite side. Cut the saddle and back from the breast, then split the breast bone and cut the meat.  You can cut the breast into quarters.  A pair of kitchen shears works great and there is not as much danger from accidentally slicing your hands.
 If you use knives, BE CAREFUL.  I still have a scar on my hand from an incident when I was in school.  Make sure that you keep your hands and the handle of the knife dry.  The blade of the knife needs to be sharp.  You can purchase a knife sharpener at any store that carries kitchen utensils. Look for one that allows the user to draw the knife through the sharpener.  A blade can be damaged if not sharpened properly.
For this recipe, I skinned the chicken.  The only reason is that I felt like it.  My mom always skinned the chicken and when I fry chicken, I usually do that.  But I am baking this one, and I usually leave the skin on for that.   When skinning the drumsticks, pull the skin down to the bottom and then cut it off.  It is much easier than trying to remove the entire piece of skin.  I leave the skin on the wing because it does not have enough meat to keep from turning into a piece of jerky. However, you get to a cut up and skinned chicken, I hope that you try this recipe.

Preheat oven to 425 degrees

8 pieces of Chicken, skinned
1/4 cup of Lime juice
3 Tablespoons of Sepay Groves Olive Oil
1/8 teaspoon of lime zest
1 teaspoon of minced Garlic
1 teaspoon of grated Onion
1/2 cup of chopped Cilantro, divided
1 teaspoon of Curry
1/2 teaspoon of ground Cumin
1/4 teaspoon of Cinnamon
Cilantro and Lime wedges for garnish

Wash and dry chicken then place in an oven proof pan.  Remember to sanitize the area where the chicken was prepared. Mix the rest of the ingredients and spread over the top of the chicken.  Bake at 425 degrees for 30 minutes, uncovered.  Cover the pan with foil and bake 45 minutes or until the chicken is completely cooked.

Enjoy!

Deloris