Chicken is delicious any way that you make it. In particular, baked chicken is popular and can be a versatile dish. However, most people worry about baking anything because they fear that the food will get dry. When it comes to chicken, by choosing the right cuts, you can prevent your baked chicken from being dry.
Once you differentiate between the white and the dark meat, you should choose the dark meat for the best results. If, however, you are baking a whole chicken, you must be careful not to overcook the white meat or undercook the dark meat. The first method will show you how to cook chicken thighs, legs, and wings, while the second method will show you how to bake a whole chicken.
Prepare your seasonings and the chicken thighs, legs, and wings. Be sure to wash your chicken thoroughly, and avoid contamination by washing your own hands and any tools you used for the chicken well after you have handled the chicken. Add olive oil, freshly minced garlic, onion powder, paprika, a pinch of cayenne, and a pinch of nutmeg, as well as salt and pepper, to the chicken. Massage the seasonings in. Place the chicken pieces on your baking pan, along with your choice of vegetables (potatoes, carrots, onions, and celery).
Slow cooking is the best method to make these chicken pieces as moist as possible. Bake at 300 degrees or until the internal temperature of the thighs reaches 180 degrees F, as well as the drumsticks. The wings will probably finish in less time. You may broil for the last few minutes of cooking to give the chicken pieces a slightly golden color.
To cook a whole chicken, rub it in the seasoning that was described above. In the cavity of the chicken, add 1 onion cut into quarters, a few cloves of crushed garlic, and a few stalks of lemongrass or 2 lemons sliced into quarters, and one sprig of rosemary. Bake the chicken at 300 degrees, or until the chicken breasts are at a temperature of 160-165 degrees F. Make sure that the thighs are also done, but they are usually done before the breasts. You may be able to cook the chicken at a much lower temperature, but it will have to cook for longer. To give it a golden color, broil the chicken for at least four to five minutes.
Allow the whole chicken to sit for at least thirty minutes before slicing. This will allow the chicken to soak up the juices that it expelled during cooking, making your chicken much more moist in the end. Serve however you like it, but make sure that it is immediately!