What is the rule of thumb for baking chicken?

At 350 degrees you should count on 20-25 minutes per pound for a 3 to 8 pound chicken . As with all meats, check the temperature 15-20 minutes before the time it should be done. You never know how accurate your oven is, and you don't want to overcook and dry out the chicken.

Is it better to bake chicken at 350 or 400?

Given the fact that drumsticks and thighs are dark meat and won't dry out as easily as breasts, the range from 350 to 450 degrees is okay for baking them. 350 to 375 is generally best for breasts . The best answer to these questions? Simply check the chicken for doneness using an instant read thermometer.

What is the best temperature and time to bake chicken?

If you're following a specific recipe, then don't deviate! Otherwise, follow this general formula: Cook large, boneless, skinless chicken breasts for 20 to 30 minutes in a 375-degree-F oven. Cook large, bone-in, skin-on chicken breasts for 35 to 40 minutes in a 375-degree-F oven.

How long do you cook a chicken in the roast Mary Berry?

Roast for about 1½ hours , or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.

How to cook chicken in the oven Martha Stewart?

Directions Preheat oven to 375 degrees. Place chicken breasts in a 9-by-13-inch baking dish. Season both sides generously with salt and pepper. ... Bake until a meat thermometer registers 160 degrees in the thickest part of the breast, about 20 minutes. Remove chicken from pan; let rest 10 minutes before slicing. Jun 12, 2017

Should I cover chicken with foil when baking?

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results . The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

Is it best to cover chicken when baking?

You never have to worry about covering chicken while baking, as it's fine to bake it uncovered, and once your chicken is in the oven, it's hands-free until you need to check the temperature. So you can whip up a no-cook appetizer, side dish, or dessert if you're feeling ambitious.

What is the rule for cooking chicken?

The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165°F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Do you bake chicken at 400 covered or uncovered?

You never have to worry about covering chicken while baking, as it's OK to bake it uncovered . Once your chicken is in the oven, it's hands-free until you need to check the temperature. Then, you can whip up a no-cook appetizer, vegetable or potato side dish, or dessert if you're feeling ambitious.

Sheet-Pan Chicken With Roasted Plums and Onions Recipe (2024)

By Melissa Clark

Sheet-Pan Chicken With Roasted Plums and Onions Recipe (1)

Total Time: 1 hour, plus at least 2 hours’ marinating
Rating: 4(3,677)
Notes: Read community notes

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren’t available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Featured in: Roast Chicken and Plums Make the Sweetest Sheet-Pan Meal

Learn: How to Make a Sheet-Pan Dinner

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Ingredients

Yield:4 to 6 servings

2teaspoons fennel seeds
2tablespoons fresh lemon juice
1teaspoon grated lemon or orange zest
4garlic cloves, finely grated
2teaspoons honey
¼teaspoon ground allspice
Large pinch red-pepper flakes, or to taste
1chicken (about 3½ pounds), cut into parts
Kosher salt and black pepper
2cups ripe, soft plums, pitted and cut into ¾-inch thick slices
6fresh thyme sprigs
1medium red onion, peeled and sliced from root to stem in ½-inch wedges
Extra-virgin olive oil, for drizzling
⅔cup torn mint, basil or cilantro leaves (or a combination)
Flaky sea salt, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

482 calories; 32 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 35 grams protein; 835 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
Step
2
Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
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Step
3
Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
Step
4
When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
Step
5
Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.
Step
6
Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

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3,677

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Cooking Notes

Trish3 years ago

Is there something one could use as a substitute for fennel? I really, really live this recipe sans fennel.

Prakash Nadkarni3 years ago

Roasting whole chicken is a neat idea, but I think that the end-result won't be much different from the above recipe. The pluses of marinating are: 1) You can use chicken parts that you like; 2) It's far simpler for adding flavor (which penetrates deeper) than basting; 3) The marinade tenderizes and hydrates the meat, so it cooks faster and is less likely to dry out; 4) It's more forgiving of meat quality: with some grocery chains, on-sale chicken parts are just a few days short of expiry.

Walter Sudmant3 years ago

Do not underestimate the glorious quality brought to this dish by roasted fresh plums. Mine disintegrated into a heavenly sauce. Somehow Melissa has concocted a perfect marinade - this is not one to fool around with substitutions or proportions.