Cook the chicken for 25 minutes more, or until the chicken reaches an internal temperature of 165 when checked with a meat thermometer. Chicken will be golden brown and vegetables will be tender.

“You don’t want to be lost with a half-cooked chicken,” says Chartrand, the chef and owner of L’Orée du Bois in Chelsea.

Tons of people like to eat chicken, but to cook it? That can be a different story. A quick scroll through social media finds a whole bunch of folks who are wary at best (and flat-out fearful at ...

Half-cook the marinated chicken in the oven for about 10 minutes, just to develop a light char. Bhardwaj explains that the charred flavour is key, mimicking the smoky taste of a tandoor.

You can baste the chicken with your favorite sauce in the last 20 minutes or so, but it’s so moist, you don’t really need it. Remove the chicken and allow to rest for 15 minutes before carving.