(Basic Chicken Recipes)

Baked Bone in Breasts or Thighs

Preheat oven to 400*F. Coat poultry with oil; season with the salt and pepper. Put the poultry skin side up in a roasting pan. Bake until just done, about 25 minutes for breasts and 30 minutes for thighs

Grilled Chicken

Bone in pieces

Coat pieces with 1 tablespoon of oil and season with salt and pepper. Grill over high heat, basting with remaining 2 tablespoons of oil, until just done, about 10 minutes per side for breasts and 12 per side for thighs.

Boneless pieces

Coat pieces with 1 tablespoon of oil and season with salt and pepper. Grill over high heat, basting with remaining 2 tablespoons of oil, until just done, about 5 minutes per side for breasts and 7 minutes per side for thighs.

Oven Roasting Chicken

Preheat oven to 425*F. Rub the bird inside and out with salt and pepper. Twist the wings behind the back; tie legs together. Put the bird, breast side up, in a roasting pan. Coat the bird with oil. Roast the bird until done, about 55 minutes. Let the bird rest at least 10 minutes before cutting.

The time table is based on unstuffed bird. Oven temperature is for slow roast and for open pan roasting is 350 degrees, for covered roasting, 325 degrees. Meat-thermometer reading is 175 to 180 degrees. Add 5 to 10 minutes more to the total roasting time if you wish a reading of 190 degrees. You will note that larger bird require less cooking time per pound than smaller bird. A 4 pound bird takes an hour and 10 to 20 minutes, while a 7 pound bird requires only 20 to 30 minutes more. Stuffed bird will take 10 to 30 minutes additional roasting than the total time indicated.