How to Bake a Chicken
Preheat the oven to 450° F (230° C)., Rinse the chicken thoroughly with cold water., Drizzle the chicken with olive oil and rub over skin., Season the outside of the chicken with salt and pepper., Place a lemon or two, cut in half, in the cavity of...
Step-by-Step Guide
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Step 1: Preheat the oven to 450° F (230° C).
If you are using a convection oven, 425° (218° C) is acceptable. -
Step 2: Rinse the chicken thoroughly with cold water.
Make sure to rinse the cavity, removing any gizzards or internal organs that may have come with packaging.
Pat dry after washed. , 2 tablespoons of olive oil (or butter) should be enough for a 3 pound bird. , If other fresh or dried herbs or spices are desired, include them in this step. , The lemon will provide flavor, moisture, and aroma. , Line the bottom of the roasting pan with enough aluminum foil to cover evenly for an easier cleanup. , Tying the legs together will help them cook faster. (Typically, breast meat finishes cooking before leg and thigh meat, leaving the white meat dry once the dark meat is fully cooked.) , Continue cooking for 40 more minutes, or until the internal temperature of the bird has reached 175° to 180° F. , This will allow the juices to settle.
Cutting immediately after removing from oven will cause the juices to run out, giving you a less moist chicken. , -
Step 3: Drizzle the chicken with olive oil and rub over skin.
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Step 4: Season the outside of the chicken with salt and pepper.
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Step 5: Place a lemon or two
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Step 6: cut in half
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Step 7: in the cavity of the chicken (optional).
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Step 8: Place the chicken on a baking dish or roasting pan.
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Step 9: Tie the legs of the chicken together tightly with cotton string.
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Step 10: Roast the chicken for 20 minutes
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Step 11: then reduce heat to 400°.
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Step 12: Once the chicken is cooked
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Step 13: remove from oven and cover with aluminum foil for 15 minutes.
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Step 14: Enjoy!
Detailed Guide
If you are using a convection oven, 425° (218° C) is acceptable.
Make sure to rinse the cavity, removing any gizzards or internal organs that may have come with packaging.
Pat dry after washed. , 2 tablespoons of olive oil (or butter) should be enough for a 3 pound bird. , If other fresh or dried herbs or spices are desired, include them in this step. , The lemon will provide flavor, moisture, and aroma. , Line the bottom of the roasting pan with enough aluminum foil to cover evenly for an easier cleanup. , Tying the legs together will help them cook faster. (Typically, breast meat finishes cooking before leg and thigh meat, leaving the white meat dry once the dark meat is fully cooked.) , Continue cooking for 40 more minutes, or until the internal temperature of the bird has reached 175° to 180° F. , This will allow the juices to settle.
Cutting immediately after removing from oven will cause the juices to run out, giving you a less moist chicken. ,
About the Author
Jerry Ramirez
A seasoned expert in government, Jerry Ramirez combines 3 years of experience with a passion for teaching. Jerry's guides are known for their clarity and practical value.
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