When it comes to chicken it is one of the most versatile pieces of meat and poultry you can get and you can use it in a variety of different dishes. In this article I am going to explain to you how to bake or as it is sometimes referred to roast a chicken to keep it nice and juicy and allow a lovely crisp skin.
You can bake chickens whole or in pieces and you can marinade or season the chicken any way you like. When baking chicken it is always a bonus to keep the skin on as it helps the chicken retain its moisture preventing it from drying out.
Pre heat the oven to around three hundred and fifty degrees F and then prepare your chicken by removing the cavities and giblets and giving it a rinse under cool water.
Pat it dry with a paper towel and season the chicken inside and out with salt and pepper. Place the chicken in a roasting tin and rub olive oil all over the skin or if you prefer a marinade that you have already prepared.
Then place in the oven and bake for around one to one and a half hours until the skin is golden and crisp and the meat is completely cooked through. This can be checked using a meat thermometer and the temperature of the cooked breasts should be at 170 degrees and for the thighs it should be 180.
Always check the thickest part of the meat, as this will obviously take the longest to cook. To make sure that it is fully cooked without using a thermometer cut into the deepest part of the thigh and if there is no longer any pink meat and the juices run clear it is done. Be sure to leave it rest for at least ten minutes to allow for easy carving.
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