Q: 1. Can I use chicken pieces instead of a whole chicken?

Answer : Yes! You can use bone-in, skin-on chicken thighs, drumsticks, or breasts. Cooking time will be shorter for individual pieces, so check for doneness after about 35-45 minutes.

Q: 3. Can I substitute dried herbs for fresh ones?

Answer : Yes, dried herbs work well as substitutes. Use about one-third of the amount called for fresh herbs (e.g., 1 tsp fresh = 1/3 tsp dried), as dried herbs are more concentrated.

Q: 4. What temperature should I roast the chicken at?

Answer : Roast at 400°F (200°C) for a golden, crispy skin and juicy meat. This temperature helps the chicken cook evenly while keeping it moist.

Q: 5. How do I know when the chicken is done?

Answer : The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should also be golden brown and crisp.

Question 1

1. Can I use chicken pieces instead of a whole chicken?

Accepted Answer

Answer: Yes! You can use bone-in, skin-on chicken thighs, drumsticks, or breasts. Cooking time will be shorter for individual pieces, so check for doneness after about 35-45 minutes.

Question 2

2. How long should I marinate the chicken?

Accepted Answer

Answer: While not necessary, marinating the chicken for 1-2 hours or even overnight will deepen the flavor. If short on time, apply the marinade and roast right away.

Question 3

3. Can I substitute dried herbs for fresh ones?

Accepted Answer

Answer: Yes, dried herbs work well as substitutes. Use about one-third of the amount called for fresh herbs (e.g., 1 tsp fresh = 1/3 tsp dried), as dried herbs are more concentrated.

Question 4

4. What temperature should I roast the chicken at?

Accepted Answer

Answer: Roast at 400°F (200°C) for a golden, crispy skin and juicy meat. This temperature helps the chicken cook evenly while keeping it moist.

Question 5

5. How do I know when the chicken is done?

Accepted Answer

Answer: The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should also be golden brown and crisp.

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