1. Choose Your Cut

Bone-in chicken can refer to a whole chicken, thighs, drumsticks, or breasts. The technique works for any cut, but cooking times may vary based on size and thickness.

2. Prepare the Chicken

• Pat Dry: Use paper towels to pat the chicken dry. This helps the skin crisp up.
• Season Generously: Rub with olive oil or melted butter for moisture. Then season with salt, pepper, and your favourite herbs or spices. Options include:
• Garlic powder, onion powder, paprika, thyme, rosemary, or lemon zest.
• Optional Marinade: Marinate for 1–2 hours if you want additional flavour

 (e.g., buttermilk for tenderness or a citrus-herb marinade).

3. Preheat the Oven

• Set the oven to 200°C) for thighs, drumsticks, or breasts.
• For a whole chicken, start at 220°C for the first 15 minutes, then reduce to 190°C to finish roasting.

4. Arrange for Even Cooking

• Use a roasting pan or baking sheet fitted with a wire rack. Elevating the chicken allows air to circulate for even cooking.
• For a whole chicken, place it breast-side up and tuck the wings under the body.

5. Roasting Times (Approximate)

• Chicken thighs or drumsticks: 35–45 minutes.
• Bone-in breasts: 35–40 minutes.
• Whole chicken: 1 hour 15 minutes to 1 hour 30 minutes (depending on weight, about 20 minutes per 450g).

6. Check for Fully Cooked

• Use a meat thermometer to check the thickest part of the meat (not touching the bone):
• Thighs, drumsticks, or breasts: 74°C.
• Whole chicken: 74°C in the breast and 80°C in the thighs.

7. Rest the Chicken

• Let the chicken rest for 5–10 minutes after removing it from the oven. This allows the juices to redistribute, ensuring moist meat.

8. Optional Tips

• Crispier Skin: Brush the skin with melted butter or oil halfway through roasting.
• Basting: While not always necessary, basting with pan juices every 15–20 minutes can add extra moisture and flavour.