How to Bake Chicken

Chicken is a delicious, healthy and versatile decision when it comes to arranging a menu. You can cook chicken in a variety of ways, but one of the simplest and most nutritious methods is to bake it. You can bake an entire chicken, or if you are lacking time, chicken pieces like breasts, thighs, legs, and wings will be fine.

What Will You Need?

Approximately 2 to 3 lb chicken, chopped up

Freshly ground salt and pepper

Dried or fresh herbs like 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 wash the chicken then pat it gently, until dry. If you are going to use a marinade, you will need to marinate your chicken over night. A great marinade to use is Italian dressing. put the chicken in a shallow bowl or plastic bag with a zip-lock, and spread the marinade or Italian dressing over the pieces. Close tightly and marinate the night before in the refrigerator.

Preparing 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 desire to use. If you are using a marinade, you will not need to season the chicken as much.

Cooking the Chicken

Put the chicken into 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 figure out the temperature. If you are cooking chicken breasts, the thermometer should read 170ºF, and for thighs, it should read 180ºF. Always ensure that you put in the meat thermometer into the thickest part of the chicken.

Ensuring That Your Chicken is Ready To Eat

Eating pink chicken that is uncooked is not recommended. If you are still unsure whether your chicken is completely cooked or not, use a knife and cut through the thickest part of the chicken. When the juices run translucent and the meat is no longer pink, your chicken is ready to serve.