Baked whole chicken is a quick and nutritious centerpiece to a healthy dinner. Baking chicken breasts, wings, drumsticks or thighs is also nearly effortless, and allows you to prepare the rest of the meal while it cooks. Oven-baking chicken at 375 degrees Fahrenheit is hot enough to give you a browned and slightly crispy skin, but not so hot that the chicken either scorches on the outside or cooks for so long that it dries out. No matter what temperature you use to bake chicken, only an instant-read thermometer can tell you for certain that it’s done.
Preheat the oven to 375 degrees Fahrenheit. Spray a baking dish with nonstick cooking spray.
Wash your chicken or chicken pieces under cool water and pat them dry.
Massage softened, unsalted butter into the skin of your chicken or chicken pieces. If cooking skinless chicken breasts, skip this step.
Sprinkle poultry seasoning over the chicken, chicken pieces or skinless chicken breasts.
Pour a little bit of water into the baking dish. Just enough to cover the bottom is enough; this is to give you a little bit of liquid to baste with until the chicken’s juices start to run. Pour a splash of white wine over the chicken or chicken pieces if you like.
Place the baking dish into the hot oven. If you are cooking a whole chicken, it should bake for approximately 30 minutes per pound. Chicken pieces should bake for 30 to 45 minutes and then be checked for doneness. Baste the chicken or chicken pieces every ten to fifteen minutes for a juicier result.
Check the internal temperature by inserting an instant-read thermometer into the thickest part of the chicken or chicken pieces. Do not let the thermometer's probe touch bone, or you won't get an accurate reading. The chicken is done when it reaches 165 degrees Fahrenheit.
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- Massage softened butter and spices under the skin of a whole chicken for a more flavorful result.
- Never serve or eat undercooked poultry.
Brynne Chandler raised three children alone while travelling, remodeling old homes, taking classes at the Unioversity of California Northridge and enjoying a successful career writing TV Animation. Her passions include cooking, tinkering, decorating and muscle cars. Brynne has been writing fun and informative non-fiction articles for almost a decade. She is hard at work on her first cookbook, which combines healthy eating with science-based natural remedies.
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