Roasted Chicken Parts

I originally did this with wings, but Fruit likes it with legs, too. I fully intended for it to be the first step in Buffalo Chicken wings, but they looked so good out of the oven that they disappeared before they could get sauced.

Pre-heat oven to 425 degrees.

Wash chicken (about 2 pounds) with water and vinegar and cut into manageable pieces if needed. Put foil on a baking sheet, and place chicken pieces in rows, skin side up.

Sprinkle pieces with meat tenderizer and Adobo. (Bitter orange or Hot Pepper) Turn and sprinkle again.
Next, sprinkle with Tony Chachere's Cajun Seasoning until lightly colored. Flip over, skin side up and sprinkle the tops.

Bake in oven for one hour or until crispy.