subject: A Foolproof Way To Bake Chicken Breast [print this page] Chicken is a tasty, healthy and versatile decision when it comes to planning a menu. You may prepare chicken in a variety of techniques, however, one of the easiest and healthiest techniques is to bake it. You may bake an entire chicken, or if you are lacking time, chicken pieces such as breasts, thighs, legs, and wings will be all right.
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 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 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. lock tightly and marinate over night in the fridge.
Preparing to Cook
Preheat the oven to 350F. Take your roasting pan and coat lightly with olive oil or spray with non-stick cooking spray. take the chicken from the marinade if you have 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 so 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 ascertain the temperature. If you are preparing chicken breasts, the thermometer should read 170F, and for thighs, it should read 180F. Always be certain that you put in the meat thermometer in the thickest part of the chicken.
Making Sure That Your Chicken is Ready To Eat
Consuming pink chicken that is uncooked is not recommended. 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 flow translucent and the meat is no longer pink, your chicken is ready to serve.
by: Madden Baines
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