The Most Important Rule: Use a Meat Thermometer

Chicken is safe to eat at an internal temperature of 75°C (165°F). A $15 meat thermometer takes the guesswork out completely — insert it into the thickest part without touching bone. This is the single best investment for anyone who cooks chicken regularly.

How to Bake Chicken Breasts

  1. 1

    Bring to room temperature

    Take chicken out of the fridge 20 minutes before cooking. Cold chicken straight from the fridge cooks unevenly — the outside dries out before the inside is cooked through.

  2. 2

    Pound to even thickness

    Chicken breasts are thicker at one end. Place in a zip-lock bag and bash with a rolling pin until roughly even thickness (about 2cm). This ensures even cooking — no dry thin end while the thick end is still raw.

  3. 3

    Season generously

    Rub with olive oil, then season with salt, pepper and whatever spices you like. Garlic powder, smoked paprika and dried herbs all work well. Get seasoning on all sides.

  4. 4

    Bake at 200°C for 20–25 minutes

    Place in a baking dish or on a lined tray. Bake at 200°C (fan) / 220°C (conventional). Small breasts (150g): 18–20 min. Medium (200g): 22–25 min. Large (250g+): 25–30 min.

  5. 5

    Rest before cutting

    Cover loosely with foil and rest for 5 minutes. Cutting immediately lets all the juices run out. Resting lets them redistribute — the difference between dry and juicy chicken.

How to Bake Chicken Thighs

Thighs are more forgiving than breasts — the higher fat content means they stay juicy even if slightly overcooked. Bone-in thighs: 200°C for 35–40 min. Boneless thighs: 200°C for 25–30 min. Skin should be golden and crispy.

For extra crispy skinPat the skin completely dry with paper towel before seasoning. Moisture is the enemy of crispy skin. A light dusting of baking powder (not soda) mixed into the seasoning also helps achieve incredible crispiness.

How to Bake a Whole Chicken

A 1.5kg chicken at 200°C takes approximately 1 hour 15 minutes. Rule of thumb: 20 minutes per 500g plus an extra 20 minutes. Rest for 15 minutes before carving. Always check the thickest part of the thigh reaches 75°C and juices run clear.

Never wash raw chickenWashing raw chicken spreads bacteria around your sink and surrounding surfaces via water splatter. Cooking to the correct temperature kills all harmful bacteria — washing adds risk, not safety.

Frequently Asked Questions

The three most common causes: overcooking (use a thermometer and pull at exactly 75°C), not resting before cutting, and cooking straight from the fridge. Brining in salted water for 30 minutes before cooking also dramatically improves juiciness.
Covering with foil for the first two thirds of cooking keeps moisture in, then uncovering for the final third browns and crisps the outside. For skin-on pieces you want crispy, cook uncovered the whole time.
Yes but it takes 50% longer and is harder to season properly. Defrost overnight in the fridge for best results. If cooking from frozen, ensure the internal temperature reaches 75°C throughout.