7 common mistakes to avoid when cooking chicken

The problem: cooking a cold chicken creates a temperature difference between the outside (which cooks quickly) and the inside (which remains cold). The result: the outside is dry, while the inside is still pink.

The solution: take your chicken out of the refrigerator 20 to 30 minutes before cooking. This resting period allows for more even cooking and better browning on the surface.

The problem: if the skin is moist, the steam prevents the Maillard reaction—which is responsible for browning and crispiness. The solution: always pat the chicken dry with paper towels before cooking. For even better results, leave it uncovered on a rack in the refrigerator for a few hours before cooking.

The problem: salting only the skin flavors only the outer layer. The inside remains bland.

The solution: for whole poultry, rub salt, herbs, and butter under the skin. For cuts, brining them in salted water for 2 to 4 hours allows the salt to penetrate to the center of the meat.

The problem: if the heat is too high, the outside burns before the inside is cooked. If the heat is too low, the skin becomes soft.

The solution: cook in two stages. Start on high heat to brown, then lower to medium-low heat to finish cooking through. In the oven: 420°F for the first 15 minutes, then 350°F.

The problem: cutting the chicken immediately after removing it from the heat causes all the juices to run out. The meat becomes dry. The solution: always let the chicken rest—5 minutes for pieces, 10 to 15 minutes for a whole bird, loosely covered with aluminum foil. The juices will redistribute and the meat will remain juicy.

The problem: Estimating doneness by eye is risky. A chicken may look cooked on the outside but be undercooked on the inside. The solution: Invest in a meat thermometer. The internal temperature should reach at least 74°C in the thickest part, without touching the bone.

The problem: marinating meat in overly acidic marinades (lemon, vinegar, buttermilk) for too long denatures the proteins and gives it a mushy texture. The solution: for acidic marinades, 2 to 12 hours is sufficient. For marinades made with oil and spices without acidity, you can marinate for up to 24 hours.