Knowing how to bake chicken in a hurry is one of those skills that can help you in situations wherein you don’t have much time to prepare but have to make something that’ll seem like you slaved over the stove for hours. Whether it’s a surprise visit from your in-laws or your husband’s boss, here are a few tricks that will surely have them singing your praises after the meal.

 

Packing In Flavor By Brining

How To Bake ChickenChicken is a protein that acts more as a canvas to add in other flavors. Adding a spice rub on the skin may make the skin tasty but the meat inside may not taste seasoned at all. Brining is a nice way to add flavour to chicken that doesn’t require a long period of time unlike marinades. Ever wondered why chicken served in restaurants tastes different than those cooked at home? This is because they brine it before cooking. A simple brine solution can be made by combining equal parts sugar and salt and dissolving it in two parts water. You can adjust the flavour by adding whole peppercorns, lemon slices, bay leaves, thyme, rosemary, and other spices. For this recipe, 20 minutes of brining is enough to add flavour to the chicken thoroughly.

 

How To Bake Chicken Whole Without A Marinade

If you want to wow your guests, a whole roast is the way to go. There are several ways to make a whole chicken tasty without having to marinade it overnight. If you have an unused or cooking syringe at home, you can inject marinade into the flesh of the bird. Focus on areas that don’t have much flavour on their own such as the breasts. If you don’t have a syringe, you can lift the skin of the chicken off the flesh and put herb butter in between the flesh.  Stuffing the chicken with aromatics can also help in making a tasty roast.

 

How To Bake Chicken Breasts

How To Bake ChickenIf baking a whole chicken is too much to handle for the amount of time you have to prepare, baking breast fillets is another option. Fillets are easy to work with and will save you the trouble of carving a whole bird or dividing portions for guests. To avoid dry and tasteless chicken breast, you can cut the fillet into a pocket and fill it with herb butter. This will flavour the inside of the fillet and keep it from drying out. When cooking cut chicken, it is also better to cover it first with foil to keep the skin from burning and the meat from becoming rubbery. The foil can be removed about 10 to 15 minutes before the chicken finishes cooking in the oven so the skin can get golden and caramelize.

 

Troubleshooting Kitchen Blunders

If your chicken doesn’t come out the way you expect it to, don’t panic and think of ways to hide the imperfections. If it’s a bit dry, pour the drippings over the slices or make gravy to make up for it. Don’t worry about making mistakes. Knowing how to bake chicken perfectly takes time and practice.