Baking chicken parts such as thighs and breasts is a healthy and simple way to serve a delicious meal in a short amount of time. Chicken leftovers keep well in the refrigerator or freezer, making them ideal for evenings when you don't have time to cook. Even though coating chicken with flour and spices can add texture and crunch to your meat, you can bake a flavorful chicken without flour.
Step 1
Place your chicken pieces in an extra-large plastic baggie or a large bowl, and add a marinade of your choice. In his book, "The World's Healthiest Foods," George Mateljan recommends mixing flavorful seasonings such as lemon juice, chicken broth, fresh herbs like rosemary, sage and thyme and salt for a marinade. Marinate for up to 24 hours in the refrigerator.
Step 2
Preheat your oven to 375 degrees. Remove the chicken from the marinade, and discard the marinade.
Step 3
Put the chicken parts in a roasting pan. Brush the outside of the chicken with butter or oil. Rub or sprinkle the meat with your favorite seasonings and herbs, such as rosemary and thyme, pour on chicken broth, and add a few more dashes of salt, if necessary. Place a couple of sprigs of rosemary, sage or thyme to the pan to intensify the flavor.
Step 4
Bake the chicken for about 20 minutes or until it is no longer pink. Use an instant-read thermometer to make sure the poultry has reached an internal temperature of at least 165 degrees.
Step 5
Rest the chicken on a cutting board for a few minutes before serving. This will allow the juices to redistribute into the meat.
Tips and Warnings
- The "Better Homes and Gardens" website recommends storing the leftovers by wrapping the individual pieces in waxed paper and then sealing them in freezer bags. This will protect them from freezer burn. Label the bags. You can store these leftovers in the freezer for up to four months.
- The U.S. Department of Agriculture warns that you must practice proper food handling, because raw chicken can harbor bacteria such as salmonella. Wash your hands before and after you handle chicken. Do not cross-contaminate -- always keep raw chicken and its juices away from other foods. In addition, sanitize countertops, cutting boards and utensils after cutting or handling raw chicken.
Things You'll Need
- Raw chicken thighs or breasts
- Seasonings
- Oil or butter
- Roasting pan
- Meat thermometer
References
- "The World's Healthiest Foods"; George Mateljan; 2006
- "Complete Idiot's Guide to Cooking Chicken"; Sharon Bowers; 1999
- Better Homes and Gardens: How to Bake Chicken Breast
- USDA: Basics for Handling Food Safely
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