Bake Chicken in an Easy Way
Chicken is a tasty, nutritious and multifaceted choice when it comes to organising a menu. You may cook chicken in a variety of methods, but one of the simplest and healthiest techniques 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?
Roughly 2 to 3 lb chicken, cut 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 must always do when you cook chicken is to clean the chicken then pat it gently, until dry. If you are going to use a marinade, you will be required 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. seal tightly and marinate over night 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 have use one, and place the chicken skin side up in the roasting pan. Sprinkle salt and pepper and any of the other herbs you would like to use. If you are using a marinade, you will not need to season the chicken so much.
Cooking the Chicken
Put the chicken into the oven and bake for 50 minutes. Do not conceal the chicken. To check whether it is finish or not, use a meat thermometer to ascertain the temperature. If you are preparing chicken breasts, the thermometer should read 170ºF, and for thighs, it should read 180ºF. Always be certain that you put in the meat thermometer into the thickest part of the chicken.
Making Sure That Your Chicken is Suitable To Eat
Eating pink chicken that is under cooked is not advised. If you are still unsure whether your chicken is fully cooked or not, take a knife and cut through the thickest part of the chicken. When the juices run clear and the meat is no longer pink, your chicken is ready to serve.
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