In her autobiography, 'My Life in France,' Julia Child described basic roast chicken as deceptively simple, yet many struggle to master its perfection.
Chef Bradley Borchardt favors high-heat roasting, suggesting 400 degrees Fahrenheit for a time frame that allows the thickest leg to reach 175 degrees and the breast to hit 160 degrees.
The USDA warns against roasting poultry below 325 degrees Fahrenheit to reduce the risk of foodborne illness while ensuring the meat is properly cooked.
Both Chef Borchardt and Ina Garten agree that roasting chicken may require undercooking to avoid drying out white meat while ensuring the dark meat cooks thoroughly.
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