Okay, so I’ve been seeing “Better Than Bouillon” pop up in recipes everywhere lately, and I finally decided to give it a shot. I wanted something easy, flavorful, and, most importantly, something the whole family would eat. Baked chicken seemed like the perfect test subject.
First, I grabbed my ingredients. Obviously, I got some chicken – I used bone-in, skin-on thighs because that’s what I had. Then I snagged my jar of Better Than Bouillon – I went with the roasted chicken flavor. You’ll also need some basic spices. I used:
- Garlic powder
- Onion powder
- Paprika
- Salt (just a little, the bouillon has salt)
- Black pepper
- A little bit of olive oil
Getting Started
I started by preheating my oven to 400 degrees Fahrenheit. While that was heating up, I patted the chicken thighs dry with paper towels. This is super important to get crispy skin!
Next, I took a small bowl and mixed about a teaspoon of the Better Than Bouillon with maybe a tablespoon of olive oil. I kind of just eyeballed it until it made a thick paste. This stuff is concentrated, so you don’t need a ton.
Then came the fun part – I rubbed that bouillon paste all over the chicken thighs. I made sure to get it under the skin too, for maximum flavor. It’s kinda messy, but worth it.
Spice it Up
After the chicken was coated in the bouillon paste, I sprinkled on my spices. Again, I didn’t measure precisely. Just a good dusting of each: garlic powder, onion powder, paprika, a tiny pinch of salt, and some black pepper.
Into the Oven
I arranged the chicken thighs in a baking dish – I used a glass one. I didn’t overcrowd the dish, because you want the air to circulate and get that skin crispy. I didn’t add any extra liquid, because the chicken releases its own juices.
Then, into the preheated oven they went! I baked them for about 45 minutes. It really depends on the size of your chicken pieces, so I used a meat thermometer to make sure they reached an internal temperature of 165 degrees Fahrenheit. That’s the safe temperature for chicken.
The Result
Oh. My. Goodness. The smell while this was baking was amazing! And the chicken came out looking beautiful – golden brown and crispy. The flavor was seriously intense. That Better Than Bouillon really packs a punch. It was savory, rich, and just…better…than regular baked chicken. Even my picky eaters went back for seconds!
So, yeah, I’m officially a Better Than Bouillon convert. This was super easy, and the results were fantastic. I’m already thinking about what else I can use this stuff in. Definitely give it a try!
