When roasting chicken, if the skin starts getting dark before the meat is fully cooked, cover the chicken until it finishes roasting.
The best way to tell if chicken is fully cooked is by using a digital meat thermometer; aim for an internal temperature of at least 165 degrees F.
For crispy skin, roast at a temperature between 400 to 425 degrees F initially, then lower the temperature to 350 until cooked through.
To maximize moisture, consider slow roasting at 300 degrees for two and a half hours, which yields tender meat, but may sacrifice skin crispiness.
Collection
[
|
...
]