You can bake a whole chicken or you can chop it first before putting it in the oven. Just make sure that you don’t take its skin off to avoid drying the meat.
- 1 2 ½ pound broiler chicken (whole or chopped)
- Dried or fresh herbs (pepper, oregano, thyme, etc.)
- Olive oil
- Marinade (optional)
- Oven-proof skillet or roasting pan
- Meat thermometer
- Preheat your oven by setting the temperature to 350 degrees F.
- If you are using a whole chicken, remove the giblets from the cavity.
- Place the chicken under cold running water to rinse it.
- Pat the chicken dry using paper towels. Make sure nothing will stick to the chicken’s skin.
- Season the chicken with freshly ground black pepper and salt. If you are using whole chicken, put seasoning both inside and outside for optimum tastiness.
- Put the chicken in a large oven-proof skillet or roasting pan, with the skin-side up. Pour olive oil or your own marinade all over the chicken.
- Put the uncovered chicken in the oven and let it bake for about 1 to 1 ½ hours. Check from time to time if the skin of the chicken is golden brown or if the meat is already cooked through.
- A meat thermometer will confirm if the chicken is already cooked and ready to eat. For chicken breast meat, the required internal temperature is 170 degrees while the required internal temperature of chicken thigh meat is 180 degrees.
- Cut into the deepest and thickest part of the thigh and see if the meat is no longer pink and the juices are clear.
- Take the chicken out of the oven and set it aside for about 10 minutes before you carve it.