Choosing Your Bird

• Choosing a fresh, high quality bird is essential if you want to cook a great-tasting baked chicken. Fine Cooking recommends purchasing USDA Organic Certified chicken, which means the bird was raised humanely without the use of synthetic chemicals. Kosher chicken, which is brined in a salty solution that makes it more flavorful, is another recommended option. Pay no attention to the “hormone-free” label, as the use of hormones in poultry is prohibited in the United States and therefore a given.

Preparation

• If using a frozen chicken, be sure to thaw it properly. The safest way to thaw your chicken is in the refrigerator overnight rather than in the sink or on the kitchen counter. Avoid spreading bacteria by using sterilized carving tools and cutting board. Pat the bird dry with a paper towel before baking if you want crispy skin.

Seasoning

• While baked chicken does have its own natural flavor, seasoning with herbs and spices enhances the bird's flavor. Common spices for baked chicken include salt, pepper, paprika and cumin. Consider using fresh herbs like oregano, thyme, rosemary, parsley and basil. Bon Appetit recommends rubbing chopped herbs and olive oil or butter all over the chicken before baking. Minced garlic and lemon juice can also be rubbed on the chicken to add flavor.

Baking

• Baking your chicken at the right temperature for the right amount of time is crucial for achieving great taste. One common mistake, according to Bon Appetit, is keeping the oven at the same temperature throughout the cooking time. If cooking a whole bird, bake at 475 to 500 degrees Fahrenheit for 20 minutes, then reduce the temperature to 400 F until the chicken is cooked through. Insert a food thermometer in the thickest part of the chicken and remove the chicken from the oven when the temperature reaches 165 F.