Chicken — Basic Oven-Baked Portions
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 15 minutes
- Cooking
- 25–30 minutes
- Total time
- 40–45 minutes
Heat / oven setting200°C conventional / 180°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 6, about 900g total | |
| 1.5 tbsp | |
| 1.5 tsp | |
| 1.5 tsp | |
| 1.5 tbsp | |
| A small pinch |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Shallow roasting tray and baking paper
- Tongs
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Preheat the oven. Line a shallow roasting tray with baking paper. Measure the seasonings into a clean bowl. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Season
Do not wash chicken. Coat breasts with oil, paprika, herbs, lemon juice and pepper. Place spaced apart in the tray. Wash hands and sanitise raw-contact equipment.
Bake
Bake for 25–30 minutes, allowing longer for particularly thick breasts. Keep raw-meat utensils separate from serving utensils.
Check
Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary. Probe each breast through its thickest point.
Rest and present
Rest on a clean plate for 5 minutes. Slice with clean equipment and serve with vegetables and a starchy accompaniment chosen in your plan.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Chicken supplies protein. This is the protein part of a meal; add vegetables and a starchy food to create a balanced plate.
Practical skills
Seasoning, oven cooking, temperature checking and presentation.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.