Plan for Progress  

Chicken is a delicious, healthy and all round decision when it comes to organising a menu. You can prepare chicken in a variety of techniques, but one of the simplest and healthiest techniques is to bake it. You may bake an entire chicken, or if you are short on time, chicken parts like breasts, thighs, legs, and wings will be fine.

What Will You Need?

Roughly 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 before you cook chicken is to wash the chicken then pat it gently, till 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. put the chicken in a shallow bowl or plastic bag with a zip-lock, and throw the marinade or Italian dressing over the parts. lock tightly and marinate the night before in the fridge.

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

Cooking the Chicken

Place the chicken in 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 figure out the temperature. If you are preparing chicken breasts, the thermometer should read 170ºF, and for thighs, it should read 180ºF. Always make sure 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 completely cooked or not, take a knife and cut through the thickest part of the chicken. When the juices flow clear and the meat is no longer pink, your chicken is ready to serve.