Uncle Luc Oven Chicken

Estimated time: 1 hour.

One whole chicken, cut in: 2 drumsticks, 2 thighs, 2 wings, 2 breasts. (Carcass used for stock.)
Olive oil
Salt (to taste)
Old Bay
Cumin
Smoked Paprika
Nutmeg (less than you think, it is powerful)
Cayenne Pepper (to taste)
Mustard (Dijon, Stoneground, or your favorite)

Cut the whole chicken into the pieces. This takes practice, but is also easier than you imagine.
You want: 2 drumsticks, 2 thighs, 2 wings, 2 breasts.
Use a solid (and big enough) cutting/chopping surface. And also a good knife.
Adjust the whole chicken with the breasts up. Remove any part that might be in the body cavity (some chickens come with the neck and organs inside the cavity)
Hold one drumstick, pull from the body. Cut the skin between the drumstick and the body.
Once you open the skin, you will see the thigh (between the drumstick and the body).
Pop out the thigh bone that connects it to the body. It is located horizontally, at the bottom of the part you should be holding.
Once the bone pops out, cut to the left and right of it, separating thigh and drumstick from the body.
Cut the drumstick from the thigh. You should feel with your finger where they connect.
Repeat it on the other side for another drumstick and thigh.
Now you will cut the two breasts. Start cutting at the top, almost at the middle of the chicken, but separating one breast. Your knife should cut as close to the bone as possible.
After separating the breast from the carcass, you should have only the bone of the wing connected to it. Cut it, and then separate the wing form the Brest.
Repeat on the other breast and wing.
The carcass can boiled to made chicken stock. Or this great Chicken Soup with Capelleti!

Prepare a sheet/cake pan, coat with olive oil. (All pieces of chicken should fit without overlapping.)
Pre heat oven to 450 F.
Arrange the 8 chicken pieces with the skin down, meaty parts showing up.
Season all with salt and the dry spices. Lightly but fully coat all pieces (Nutmeg less than the other spices). Add Cayenne pepper and salt to taste.
Turn all the pieces over, leaving the skin side up.
Using a spoon, coat the skin in all parts with a thin layer of the mustard.
Into the oven for 45 minutes.
Turn off and remove from oven, let it rest for at least 10 minutes before serving.

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