Wash hands and clean all surfaces
Rinse the chicken only if desired by local food safety guidance
Pat the chicken dry with paper towels
Trim excess fat or skin if needed
Remove giblets from the cavity if present
Season the chicken as desired
Marinate the chicken if using a marinade
Let the chicken rest briefly after seasoning
Cook the chicken to a safe internal temperature of 165°F (74°C)
Let the chicken rest after cooking before serving