How long should you bake a whole chicken where the legs and wings have been removed?

You're going to have a tough time baking a chicken with the legs and wings removed!

Here's why: The legs and wings are the meatiest parts of the chicken, and removing them leaves you with essentially a chicken breast with the backbone attached. This is a very thin, flat piece of meat that will cook very quickly.

Instead of trying to bake this, consider these alternatives:

* Roast the chicken pieces separately: Roast the legs and wings as one piece and the breast as another. This will ensure even cooking.

* Cut the breast into smaller pieces: Cut the breast into smaller pieces to cook them more evenly. Consider grilling, pan-frying, or using them in a stir-fry.

Here's what you can do if you REALLY want to bake the chicken this way:

1. Season generously: The breast meat will dry out easily, so make sure to season it generously with salt, pepper, and any other spices you like.

2. Use a high temperature: Bake at a higher temperature (around 400 degrees Fahrenheit) to get the chicken to cook quickly and prevent it from drying out.

3. Watch closely: The chicken will cook much faster without the legs and wings, so keep a close eye on it. Use a meat thermometer to check for doneness.

However, it's important to remember that this is not an ideal way to cook a chicken, and the results may not be as good as cooking the pieces separately.

Let me know if you have any other questions about cooking chicken!