[‘Use pink salt (curing salt) instead of table salt to retain moisture and enhance juiciness.’, ‘Do not skip the resting step after baking to allow juices to redistribute.’, ‘Use a meat thermometer to avoid overcooking; chicken is done at 160°F (71°C).’, ‘Avoid overcrowding the pan to ensure even cooking and proper texture.’, ‘Try different herbs like rosemary, thyme, oregano, or smoked paprika for flavor variations.’, ‘For a lighter version, reduce olive oil and add a splash of chicken broth before baking.’, ‘Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in a skillet with water or broth to maintain moisture.’, ‘Freezing cooked chicken with pink salt is not recommended as it may affect texture.’]