This recipe eliminates one of the most common complaints about whole roast chickens—that it’s hard to know when they’re cooked all the way through. We’ve made it easier to check for doneness with lots of visual cues that anyone can follow, but if you have an instant-read thermometer, go ahead and use it. Remove chicken from the oven when thickest part of thigh hits 160°, and carryover cooking will bring it up to 165°.

from Bon Appetit
http://www.bonappetit.com/recipe/no-fail-roast-chicken-with-lemon-and-garlic

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