A couple of weeks ago, I baked around 4 pounds of chicken thighs. I put several of the spices listed on them and baked them according to internet recipes.
They were not very good. Edible but not much more. I am not a very good cook. It must be an art. I have a 16 year old Grand Daughter who is a gourmet cook. I mean she turns out stuff I would never be able to do.
4 reasons why.
1) you are not paper toweling the meat dry before putting on spices
2) meat should be about room tempreture. And forget that salmanila nonscense. It occurs when you dont keep you cutting area clean, spreading bacteria all over and contsminating your prep area. Never ever experienced salmanila in my life. Only slobs get sick.
3) pre salt and pepper. Be generous by not psychotic.
4) you are cooking too hot.
Fix these 4 and you’ll see an improvement.
“They were not very good. “
you probably overcooked them ...