Healthy Oven-Baked Chicken Recipe: Perfect for Weight Loss With Easy Steps for Whole Chicken, Wings, or Drumsticks

This is an easy recipe that anyone with an oven can try the next time they buy chicken.

The preparation process takes no time at all and the cooking process is hands-off.

Ingredients for Making My Oven-baked Chicken:

• Chicken (whole butterflied, wings, drumsticks, or any pieces of choice)

• Paprika

• Salt

• Black pepper

• Dried rosemary, chopped finely

• Cooking oil

Procedure for Making My Oven-baked Chicken:

1. Prepare Your Chicken Cut:

• Butterflied Chicken: To butterfly a whole chicken, place it breast-side down on a cutting board, then use kitchen shears to cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten it out. This method allows the chicken to cook more evenly.

• Wings and Drumsticks: Use wings, drumsticks, or any pieces, depending on preference. Place them in a large bowl for seasoning.

2. Season and Arrange:

• Whole Butterflied Chicken: Place the butterflied chicken directly onto a lined baking tray. Rub or brush a light layer of oil over it, which helps the spices stick well. Sprinkle evenly with paprika, salt, black pepper, and finely chopped dried rosemary for a well-balanced flavour.

• Chicken Wings and Drumsticks: In a large bowl, drizzle a little oil over the pieces and add the seasonings. Toss to coat each piece, then arrange them in a single layer on a lined baking tray or grilling rack, leaving space between each piece for even cooking.

3. Bake:

• Preheat the oven to 175°C (about 350°F).

• Place the chicken in the oven and bake for 40-60 minutes. Cooking time will vary based on the chicken's size:

  • Wings: Generally cook fastest, around 40 minutes.

  • Drumsticks: They may need closer to 50 minutes.

  • Whole Butterflied Chicken: Typically takes 50-60 minutes.

• Check for doneness by cutting into the thickest part to ensure juices run clear and the internal temperature reaches 75°C.

Tip: Allow the chicken to rest for about 10 minutes before cutting into it. During this time, it continues to cook, melding its flavours and the juices go back into the chicken. When you cut it when hot, the juices might ooze out making it dry.

4. Enjoy:

• The dry rosemary adds a robust flavour without overwhelming the dish, so you can savour the seasoning in every bite without large chunks of herbs. Serve your baked chicken with sides like roasted vegetables, salad, or potatoes for a complete meal.

5. Optional Sweet Glaze; For a rich, sweet glaze:

• Mix tomato sauce (you can substitute with honey or barbeque sauce), paprika, and black pepper. Brush this mixture over the baked chicken and return it to the oven for 5-10 minutes, letting the sauce cook and set for a delicious finish.