Chicken bake time

Roast chicken is the ultimate classic and timeless recipe par excellence!

It is particularly appreciated for the family Sunday supper! Who does not enjoy delicious roast chicken recipe with a vegetable gratin, roast potatoes, pasta or a small green beans casserole?

The biggest challenge: the cooking time and the temperature!

There is nothing worse than overcooked or undercooked poultry meat.

The flesh must be:

• tender and soft,
• golden and crispy skin,
• juicy thighs
• the chicken breast is well cooked but not too dry

To bake chicken, it is necessary to follow a few rules to nail your recipes!

Thanks to our advice, you will know how to make the right choice for cooking your roast chicken.

With Goody, find the fool-proof method for roast chicken.

The essential rules to know to successfully bake chicken:

✪ Prepare and truss:

Emptying and preparing chicken and tying are all necessary steps to bake a whole chicken in the oven. Thus, it will cook more evenly and will be much more presentable in a baking dish.

The trussing technique is to pass a cooking string through the poultry with a needle to hold it together during cooking and for a good presentation. Trussing is especially important when baking a stuffed chicken.

✪ Preheat the oven:

Always preheat your oven prior to starting to cook. Take advantage of the waiting time to cook the accompaniment, this will allow you to save time.

✪ Seasoning:

Seasoning (at your convenience) before cooking will allow your meat to develop exquisite flavours. Key ingredients to use: a little fat (butter or oil), condiments, spices, herbs and herbs.

✪ Chicken bake time:

In general, a baked chicken should cook 20 minutes per pound (1 pound = 500 grams). Size and weight: it will cook more or less depending on the weight and size of your poultry. A 1 kilo chicken should cook 40 minutes, 1.5 kilos 60 minutes, etc. We will adapt the size of the chicken to the size of the baking dish to promote a very homogeneous cooking.

✪ Ideal temperature:

The oven should be warm before placing in the oven. For 20 minutes per pound, set your oven to thermostat 7 to 8. (250 ° C/ 480 °F). Note that depending on the quality of your chicken and its flesh (chicken or farm chicken), the temperature will vary. Our advice is to strive to select healthy poultry that has been raised outdoors. Red label farm chickens are generally good quality.

✪ Refine your cooking:

Turn over and water: turning over the whole chicken from time to time will allow it to cook on both sides.

Baste the chicken bird with marinade or another liquid during cooking (usually water) will allow the chicken meat to not dry out in the oven.

Prick: nothing worse than an undercooked chicken! Always check your cooking, by pricking the poultry with the tip of the knife. If the juice is clear, it’s because your chicken is well baked. If instead, you see some blood, re-bake your chicken for a few minutes.

► When serving?

Your roast chicken will be tender and crisp at the same time: a concentrate of unique flavours to share! Do not forget to keep your cooking juice in a gravy boat. The custom is to present the whole roasted chicken before cutting it to serve it. More convivial!

After cutting, do not hesitate to ask your guests their preferences: the wing or the thigh? A skinless chicken thigh? Whatever their preferences, with a perfectly baked chicken you are sure to seduce your guests.