Zesty Chicken


Zesty Chicken


My artSAVOR 50, spiced with black pepper, paprika and lime, has just the right amount of kick and zestiness for chicken. This recipe works equally well when roasted in a pan with vegetables. Simply dice your favorite root vegetables (such as carrots, potatoes, and turnips) and coat with some of the herbed oil, separate from the chicken. Place vegetables in a roasting pan. Place chicken pieces on a rack and put the rack in the pan on top of the vegetables and roast. Try using this Blend for your Thanksgiving Turkey, you will be happy you did!

Seasons up to 20 pieces of Chicken
Serves 8 - 16


  1. 1pk artSAVOR 50

  2. ¾C Olive oil, More if needed

  3. 16 Chicken Thighs¹, Skin on


  • 20” x 10” Baking Tray

  • Glass Jar (Preferably with Screw Lid)


  • For even flavor in every bite mix entire package with oil

  • Use artSAVOR 50 for other poultry, any kind of meat, some seafoods or sides

  • Add extra salt and pepper to your taste if desired


  1. Mix entire package of artSAVOR 50 with oil in a mixing bowl, set aside

  2. Place chicken pieces on a baking tray, lift skin and prick them using a fork

  3. Pour some of the Blend mixture over them without touching the meat

  4. Rub the Blend mixture under and over skin with your hands

  5. Add more of the Blend mixture if needed for stronger flavor, optional

  6. Pull skin over to cover meat

  7. Cover and refrigerate preferably 6 - 8 hours until ready to cook

  8. Refrigerate excess Blend mixture, if any, in a jar with lid closed for later use


  1. Preheat oven to 400˚F

  2. Bring chicken pieces to room temperature

  3. Place tray on the middle rack in preheated oven

  4. Roast 45 minutes or until cooked ²

  5. Serve immediately with your choice of sides


  1. It is better to use all dark or all white meat as the cooking time for each is different

  2. 165F = Recommended internal temperature

chicken blend no.50