The chicken is done when an instant read thermometer inserted in the thickest part of the thigh (but not touching the bone) reaches 165 degrees. If you don’t have a meat thermometer insert a knife into the same area; juices should run clear.
Remove from the oven and let stand 15 minutes. The chicken will continue to cook. When carving the chicken if there’s any pink return it to the oven; do not eat chicken that’s not completely cooked.
If your oven is large enough, put two chickens in the oven and you’ve got lots of great leftovers for salads, sandwiches, White Chicken Chili with Aged Cheddar or Chicken, Blue Cheese and Dried Plum Pizza.
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