If you can 烤 chicken, you can make dinner over and over again. This is a simple recipe with salt, pepper, and olive oil, but so versatile.
如果每个家庭厨师都应该知道一个食谱，’s this 烤d chicken recipe. All you need is chicken, olive oil, salt, and pepper (and maybe some stock or white wine for gravy).
我们通常会购买整只鸡，或者自己切成小块，或者让屠夫为我们做。它’s cheaper that way and we get giblets for gravy. You can do that or just use a package of whatever chicken parts you like—make 烤d chicken breasts for white meat, and 烤d chicken thighs and legs for dark.
This recipe works best with chicken with the skin ON. Even if you intend to eat the 烤d chicken without its skin, leave the skin on for baking because it prevents the chicken pieces from drying out while they 烤.
My mother made this 烤d chicken at least once a month when I was growing up, and still does! It’s terrific with her 西班牙米饭 还有一点 Mango酸辣酱 在一边。我们也喜欢搭配花园生菜配菜沙拉和一些简单的食物 蒸西兰花.
Then lower the heat to 350°F (175°C) and 烤 for and additional 10-30 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a 肉温度计.