Roast Chicken Parts

This is super easy, but it relies on having Wasa Light Rye crackers or a substitute. It's a low-calorie way to make chicken that is very moist and not greasy, yet still has crispy skin. The Wasa crackers are wheat-free, so this is good for guests with wheat allergies, but they do have a little bit of gluten (rye). They are gluten-free if you use corn-based bread crumbs, but not quite as good otherwise.

Ingredients:

• Chicken, skin on, cut into pieces: thighs, drums, breasts, wings. I usually cut the breasts in half the short way, as those pieces are much bigger than others.
• Wasa Light Rye crackers. Substitutions: panko, bread crumbs, or crushed corn flakes

1. Prepare ahead: run crackers though a food processor to get medium bread crumbs. They can be saved for months, as they are very dry.
2. Preheat oven to 350F.
3. Line a roasting pan with foil and insert a baking rack.
4. Spread some crumbs on a plate and roll chicken parts in crumbs, covering the skin. They should stick no problem.
5. Place chicken on rack, skin side up, and roast for 60 minutes. Add five minutes if parts are particularly large or subtract five if they are very small.
6. Serve immediately.