Hit the mark

The meat’s internal temperature varies, depending on where you test it. Always test doneness in the thickest part of the thigh; that part of the chicken takes longest to cook.

Improvise if you have to

An instant-read meat thermometer is the most reliable way to test doneness, but if you don’t have one, try the “cut and run” method: pierce a chicken thigh all the way to the bone with a paring knife. If clear juices run out, the bird is done. If the juices are reddish or pink, it’s not ready yet.

Pass the test

The USDA recommends that you cook chicken to at least 80°C to avoid any risk of foodborne illness. But roast chicken will continue to cook even after it comes out of the oven, so it’s fine to remove it when the internal temperature reads 68°C.