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• Method 1 of 3: Roast a whole frozen chicken
• Method 2 of 3: Prepare frozen chicken fillet
• Method 3 of 3: Bake frozen chicken legs

If you're in a hurry, you may not have time to thaw chicken before a meal. Fortunately, you can save yourself some time and safely prepare the chicken while it is frozen. You can cook a whole frozen chicken for a large group, or make chicken fillets or drumsticks for a smaller meal. Regardless of how much chicken you cook, it is important to follow the safety guidelines for cooking chicken and to cook the meat properly to avoid foodborne illness.

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Method 1 of 3: Roast a whole frozen chicken

1. Be careful when preparing frozen chicken. Preparing the chicken while it is still frozen increases the risk of foodborne illness. To kill germs in the chicken, cook the meat to an internal temperature of at least 74 ° C. Always prepare frozen chicken in the oven or on the gas stove and allow about 50% more cooking time than if you were preparing thawed meat.
   • For example, it would take about two hours to cook a thawed 2.2kg chicken at 177 ° C. A similar sized frozen chicken should take about three hours at the same temperature to cook properly.
   • Check the internal temperature of the meat by inserting a meat thermometer into the thickest part of the chest and the inner part of the thigh and wing. If the thermometer does not read 74 ° C, let the bird cook for a while.
   • Do not try to cook frozen chicken in the slow cooker. The appliance does not get hot enough to kill the germs in the meat. In addition, the meat remains too long at an unsafe temperature.
2. Preheat the oven. Turn on your oven and heat it to 177 ºC. While the oven is heating up, place the frozen chicken breast side up in a large baking dish. This ensures that the thickest part of the bird cooks well.
   • Depending on the size of the chicken, you can also use a casserole instead of a baking dish.
3. Dress the chicken. If the bird is not frozen, try removing some of the guts from the chicken. Once you have eviscerated, fill the bird with your favorite ingredients, such as lemon, onion, rosemary, and thyme. Then rub the outside of the chicken with olive oil and sprinkle salt and pepper on top.
   • If you cannot access the bird's viscera, wait for it to roast for 45 minutes to clear the viscera. Use tongs and oven mitts to remove the giblets and push any filling into the chicken.
4. Prepare the chicken. Place the seasoned chicken uncovered in the oven for 90 minutes. Then increase the temperature of the oven to 232 ºC and bake the chicken for an additional 15 to 30 minutes. This helps to tan the skin. Remove the baking dish from the oven and serve when the meat thermometer reads 74 ° C in different parts of the chicken.
   • These cooking times are based on a chicken of approximately 1.8 kilos. Make sure to adjust the cooking time based on the weight of your chicken.
   • Let the chicken rest for 10-15 minutes to cool before carving.
   • If pink or red flesh is visible, return the whole bird or the undercooked parts to the oven until the meat is white and no red is visible in the juices.

Method 2 of 3: Prepare frozen chicken fillet

1. Freeze the chicken fillets individually. If you buy chicken breasts from the store, put them side by side in a freezer bag. Make sure there is some space between the fillets. If they freeze together, they are difficult to separate and you will likely need to thaw them.
   • You can also freeze the fillet flat on a plate and then place it in a freezer bag.
   • This is a good strategy for freezing individual parts of a chicken.
2. Preheat the oven. Heat the oven to 218 ºC. While the oven is heating up, lightly grease a baking tray. You can use olive oil, vegetable oil, or any other cooking oil or fats you want. Then place the boneless chicken on the baking tray.
   • If you are cooking frozen chicken breast without breading, preheat the oven to 177ºC.
3. Add breading mix. While the oven is heating up, mix 113 grams of dry breadcrumbs, ½-teaspoon (3 g) salt, ¼-teaspoon (1.5 g) black pepper, ¼-teaspoon (1.5 g) garlic powder with one tablespoon (15 ml) of cooking oil . Spread about one teaspoon (5 ml) of mustard over the top of the chicken breast. Then sprinkle the breading mixture on the chicken making sure it sticks to the mustard.
4. Fry the chicken breast. Place the baking tray in the oven and cook the chicken for about 30 to 40 minutes. Insert a meat thermometer into the thickest part of the fillet to make sure the meat is well cooked. If the temperature is below 74 ° C or if there is still red or pink visible in the meat, return the fillet to the oven until the meat is completely white and the juices are clear.
   • If you are going to cook four 28 gram frozen chicken breasts without breading, cook them at 177 ºC for 30 to 45 minutes. However, it is important to remember that the cooking time depends on the size of the chicken fillet.

Method 3 of 3: Bake frozen chicken legs

1. Season the legs before freezing them. Since it's difficult to get spices to stick to frozen chicken, it's easier to marinate your drumsticks before freezing them. Before placing them in the freezer, cover the drumsticks with the desired marinade or seasoning. The herbs are then frozen into the skin, making it easier to toss the drumsticks straight from the freezer into the oven when you want to prepare them.
   • This is a great way to season individual chicken pieces before freezing.
2. Preheat the oven. Heat oven to 177 ºC. While the oven is heating up, remove the drumsticks from the freezer and place them on a baking tray. As a side dish, you can also place some chopped vegetables, such as carrots and onions, or some potato slices on the baking tray.
3. Prepare the drumsticks. Place the baking tray in the oven and cook the chicken legs for 50 to 60 minutes. When the time is up, insert a meat thermometer into the thickest part of the leg to make sure the meat is cooked. If the temperature is below 74 ° C or if red or pink flesh is still visible, return the drumsticks to the oven until the flesh is white and the juice is clear.
   • When measuring the temperature of your drumsticks, try not to hit the bone with the thermometer. This makes for an inaccurate measurement.