Part 5/8:
Next, Bobby transitions to the oven-baked method, preheating it to a robust 450 degrees Fahrenheit. He repeats the process of seasoning, this time incorporating smoked paprika and cumin for additional flavor. Importantly, Bobby emphasizes the use of a meat thermometer, advising to pull the chicken from the oven at 155 degrees Fahrenheit, accounting for carryover cooking, which ensures the chicken achieves the ideal 160 degrees while resting.