I want to grill chicken but I have go cook it in the oven. What would i cook it in, temperature, and how long?!

Marinate it in whatever you enjoy the taste of. I would look for baked chicken recipe online and follow those cooking instructions for temp and time.

You need to put it in a roasting pan. I have one with a rack that fits inside it. The rack is a V shaped rack. Pre-heat the oven to 350 degrees. While the oven is pre-heating, take the bird out of the plastic, remove giblets and neck from inside the bird. Wash the bird inside and out with warm water. Pat dry. Brush some olive (or other) oil onto the bird. Season the bird with salt and pepper and place it into the roasting pan, on the rack, breast side up. Add one inch of water to the roasting pan. Put the roasting pan with the water and the bird on the rack inside of the oven. Cooking time depends on the weight of the bird. Fox example, a 6 lb chicken may take about 2 to 2 1/2 hours. REMOVE THE BIRD FROM THE OVEN EVERY 45 MINUTES TO 1 HOUR, AND USE A TURKEY/CHICKEN BASTER TO BASTE THE CHICKEN WITH ITS OWN JUICES. Also, this is a good time to check the water level in the bottom of the roaster. You always want to keep it at about 1 inch. This water will mix with the juices from the bird to make your chicken gravy, and possibly broth for soup that can be made from the leftovers later on. Good chicken roasters are sold by Perdue and Tyson. Directions are on the plastic package that these birds are wrapped in. Some of these birds even have a plastic pop up thermometer already inserted into the birds. However, I have my own meat thermometer that I like to use, just to double check. If you pierce the thigh of the chicken with the thermometer (insert thermometer deeply) the internal temperature of the bird should be 180 to 190 degrees fahrenheit. When it reaches this temperature, the bird is ready. When the thermometer indicates that the bird is ready, I usually remove the bird and flip it over so that the breast side is now facing down, and the back of the bird is facing up. Flipping the bird over, putting it back on the rack in the oven roaster, and returning it to the oven for an additional 30 or 40 minutes does a few things:

It browns the bird evenly, the entire bird, instead of just the breast side. This way, you won't have a crispy bird on the top while the bird is soggy on bottom.

It causes the juices inside to flow back in the opposite direction, towards the other side of the bird. This make the chicken tender and juicy all the way through.

I also find that I get more and better juice from the bird using this method, which I will use to either make some gravy, or else, as I have mentioned, I will set aside the juice, and save it for later, when I can carefully pick over left over chicken and add it to the juice. With the left over chicken and juice, I can add a little water until the thickness is just right, in order to make the broth for chicken soup. From there, all I have to do is add some pasta (cooked separately) and some mixed vegetables (also cooked separately) for some delicious chicken soup. This way, I can get two meals out of one 6 or 7 lb bird - enough to feed my family of 3 twice.

Experience. Enjoy!

If your oven has a broiler, it should have a broiler pan with a rack.
Otherwise, move an oven rack to the top slot, & put a drip-pan under.
You may want to leave the oven door ajar, while broiling.
Temperature is irrelevant when broiling, the element is just on.
Italian dressing is fine for marinating, or any vinaigrette.

Grill - 200C - 50 min (medium chicken)
Oven roast -190C - 1h30 (medium chicken)
Generally - you'll see that chicken skin's got brown colour and easily falls off the meat. It's ready. Plus - don't forget to keep it moist by pouring some of the gravy back on top.

Bon appetite!

Pre heat the oven grill but position a rack in a pan 6-8" from the element first, for pieces.
Marination is your decision and the Italian Dressing will work.
I like to use a honey/soy marinade.

For the whole chook bake at 180C for 25-30 minutes per lb

Many of my friends tell me that my oven-cooked chicken is the best they have ever tasted. Just put the cut-up pieces in a baking dish, melt l tbl of margane for each piece and pour over. Then season with salt and pepper and bake for l hour at 350 degrees.

cook it at 200°
until golden brown and crispy
you can put a side dish of potatoes with rosemary and basil

i'm italiann :)