Chicken is a delicious, nutritious and all round decision when it comes to arranging a menu. You may prepare chicken in a variety of techniques, however, one of the easiest and healthiest techniques is to bake it. You can bake an entire chicken, or if you are short on time, chicken pieces such as breasts, thighs, legs, and wings will be perfectly suitable.
What Will You Need?
About 2 to 3 lb chicken, cut up
Freshly ground salt and pepper
Dried or fresh herbs such as rosemary, tarragon, thyme, or oregano
Marinade (optional)
Olive oil or non-stick cooking spray
Roasting pan
Meat thermometer
Preparing the Chicken for the Oven
First thing you should always do when you prepare chicken is to clean the chicken then pat it gently, until dry. If you are going to use a marinade, you will need to marinate your chicken the night before. A great marinade to use is Italian dressing. Place the chicken in a shallow bowl or plastic bag with a zip-lock, and spread the marinade or Italian dressing over the pieces. lock tightly and marinate the night before in the fridge.
Getting Ready to Cook
Preheat the oven to 350ºF. Take your roasting pan and coat lightly with olive oil or spray with non-stick cooking spray. Remove the chicken out of the marinade if you did use one, and place the chicken skin side up in the roasting pan. Sprinkle salt and pepper as well as any of the other herbs you would like to use. If you are using a marinade, you won’t need to season the chicken as much.
Cooking the Chicken
Put the chicken in the oven and bake for 50 minutes. Do not cover the chicken. To check whether it is done or not, use a meat thermometer to check the temperature. If you are cooking chicken breasts, the thermometer should read 170ºF, and for thighs, it should read 180ºF. Always be certain that you put in the meat thermometer in the thickest part of the chicken.
Ensuring That Your Chicken is Suitable To Eat
Consuming pink chicken that is under cooked is not advised. If you are still not certain whether your chicken is completely cooked or not, use a knife and cut through the thickest part of the chicken. When the juices flow translucent and the meat is no longer pink, your chicken is ready to serve.
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