A whole roasted chicken is thoroughly cooked when it reaches an internal temperature of 185 degrees F/85 degrees C and pieces of chicken are thoroughly cooked when they reach an internal temperature of 165 degrees F/ 74 degrees C.
The most accurate method of testing doneness is to use a thermometer. There are two main types of thermometers you can use. An instant read thermometer is inserted into the chicken when you think the chicken has reached the right temperature. A digital thermometer probe is a little more foolproof. It is inserted into the chicken as it cooks and allows you to program the temperature you want to reach, beeping when it gets to that set temperature. With either thermometer, test the thickest part of the meat without touching any bone. For a whole bird, test it in the thigh as this is the last part of the chicken to cook.
Now if you don't have a thermometer, there are some signs that will tell you if chicken is properly cooked through. Chicken is done when the juices run clear when pierced with the tip of a paring or fork and the meat is no longer pink. You'll also notice when a chicken is fully cooked, the legs will start to move more freely in their joints. Cooked chicken will also have a firm texture, resist pressure and spring back quickly when touched.
Here are some mouthwatering chicken recipes you'll want to try:
Flattened Mustard Herb Chicken
Lemon Herb Roast Chicken
Spicy Orange Baked Chicken Drumsticks
Leek and Blue Cheese Chicken Breasts
Roasted Hazelnut-Stuffed Chicken Breasts