Start by placing your whole chicken on the cutting board, breast-side up. Make sure your board is secure; a damp towel underneath can help prevent slipping. Locate the area of thin skin where the breast and thigh connect. Using a sharp knife, slice through the skin, exposing the joint.
Next, pull the chicken leg away from the body and gently bend it upwards until you hear a pop. This indicates the bone has dislocated from the joint. Slice through the joint to remove the leg. Repeat this step for the other leg and set them aside.
Now, grab one of the wings and gently pull it upward to locate the joint connecting to the breast. Cut right through this joint to remove the wing, and repeat for the other wing.
With the wings and legs removed, turn the chicken onto its side. Look for the line of fat running along the side of each breast. Cut through this fat to separate the rib cage from the breasts. This will make it easier to access the meat.
Carefully separate the rib cage from the breast, allowing you to get to the meat. Once removed, turn the breasts skin side up. Cut through the middle line separating the breasts until you hit the breastbone.
At this point, run your knife along the bone, cutting through the meat to remove the breast from the bone. Don’t forget to repeat this for the other breast.
Now that both breasts are separated, flip the legs over and look for the line of fat that separates the thigh from the drumstick. Cut through this line of fat and the joint to separate these pieces. Repeat for the other leg, and you’ll have all the parts cut and ready to season.
Once you’re done, you should have eight pieces total: two breasts, two thighs, two drumsticks, and two wings. Season the chicken pieces as desired, then place them on a baking tray.
Preheat your oven to 400°F and bake the chicken for thirty minutes. After that, reduce the oven temperature to 350°F and continue baking for another fifteen to twenty minutes, or until each piece registers 165°F at the thickest point.
