|Seasoned and ready to cook|
This little oven is so easy to use, that I hardly ever use the big oven any more for cooking a roasted whole chicken . The skin cooks to a golden crispy crunch and the inside is perfectly cooked and juicy! But so far I've only used it for a whole chicken...so why not try pieces of chicken?
|Crispy outside and juicy inside|
Since these drumsticks were pretty thick I started them on the HI setting and cooked for 12 minutes. When the oven beeps, remove the top (be careful it does get a little warm), turn the drumsticks over and season the other side. Replace the top of the oven and set for an additional 12 minutes.
At the end of the 12 minutes I sliced into one drumstick and they were just a tiny bit pink, so I replaced the lid and cooked 3 minutes longer, and they were ready to serve. On a health note, while the chicken is cooking you can see all of the fat dripping off into the drip pan. (Just line the drip pan with heavy-duty foil and there's no clean up.) This is so much healthier than having the chicken cook IN all of that fat. Much healthier, much quicker and so easy! Enjoy!