Does the chicken need to be brined before seasoning



There are a number of questions and concerns that I often hear, like:


* Which parts of chicken should I use to roast it in the oven? * When it comes to legs, should I use thighs, drumsticks or whole legs? * How long does it take to prep the chicken ready for the oven? * Do I need to marinate the chicken before I put it in the oven? * Does the chicken need to be brined before seasoning? * What seasoning should I use to make a tasty chicken? * Do I need to pan-fry the chicken before I put it in the oven? * Does the chicken need to be placed on a rack or in the ovenproof dish? * At what temperature should I roast the chicken? * How long should the chicken stay in the oven? * How do I know that the chicken is cooked through?Alright, let’s try to answer some of the above questions/concerns.

When it comes to legs, should I use thighs, drumsticks or whole legs?


I love thighs and drumsticks, but whole legs are delicious too. However, ifyou chose to roast whole chicken legs, you’ll need more time in the oven. Forthis baked chicken recipe I used both chicken thighs and chicken drumsticksjust because that was all I had at home, but you could go either way.

Which parts of chicken should I use to roast in the oven?


If I have a choice I will always go for the dark meat (i.e., the legs) as itis tastier and not dry at all. You may roast the chicken breast, but it can betricky as it has a tendency to become very dry. For me, chicken legs, eitherwhole, thighs or drumsticks, is the way to go. As a matter of fact, one ofthese always finds its way onto our dinner table at least once a week.

How do I know that the chicken is cooked through?


The internal temperature should read 165F. Make sure to measure thetemperature in the middle of the meat part of the leg and not close to thebone.I hope this little guide will help anyone who is struggling with roastingchicken legs. I really love this simple and super quick chicken recipe. It canmake any weeknight dinner a breeze.

Other benefits of this chicken thigh cooking method


At one time I used chicken thighs that had a thicker skin with a noticeablythicker fat layer underneath. I was afraid that they would not crisp up aswell as I wanted them to. To my surprise, most of the fat rendered out duringbaking, leaving a paper-thin, crispy skin behind. So, no matter what kind ofchicken thighs you pick, they will be great for this recipe.Here is another significant benefit of this baking method. Not only do you geta chicken thigh that tastes like deep-fried but without any oil, but you alsoget significantly reduced amount of skin fat. This is one of the healthiestways to cook chicken thighs. There is no oil added whatsoever and most of skinfat is rendered off during cooking. Just make sure to use a cooling rack tokeep the grease off.Personally, I sometimes use a cooling rack and sometimes I don’t. Cleaning therack after cooking is my main reason. It’s a pain. If you don’t, set thethighs on a paper towel to soak in the grease. Here is how they look whencooked without a rack. Note that this picture is from earlier experiments,where I did not season the thighs with salt, pepper or paprika prior tobaking. You can definitely note less browning on them.

A few words on chicken thigh baking time and internal temperature


To get that amazing crispy exterior you need to bake chicken thighs for about30-40 minutes, depending on your oven and the level of crispiness you desire.They are done when you get a golden brown, super crispy skin and the internaltemperature of around 185F. Yes, it’s well above the recommended 165F buttrust me, that’s what you want with skin-on, bone-in chicken thighs. Theytaste so much better when cooked to a higher temperature. The meat inside willbe very moist and succulent.Chicken thighs are forgiving and can be cooked to well above 165F and still bevery juicy. As a matter of fact, bone-in, skin on thighs taste under-cooked tome when cooked to just 165F. I like them at about 185F or even a little higheras at that temperature the dark chicken meat becomes fall-off-the-bone tenderyet still very, very moist.

Do I need to pan-fry the chicken before I put it in the oven?


Nope. You don’t have to. The oven can do the whole job for you. However, ifyou want to achieve a super crispy skin, you can always do this. I wanted topresent a very simple recipe that doesn’t require any “hand-holding.” Simplyseason the chicken and place in the oven. Easy peasy.”

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