https://www.seriouseats.com/butterflied-roasted-chicken-with-quick-jus-recipe
I followed the recipe. Refrigerated 24-hours after salting. Shoved some sage leaves under the skin before roasting & followed the suggestion to put water in the sheet pan to help prevent smoking. Rack on top of sheet pan. Made sure the legs & wings matched the photos.
It was very unevenly cooked. The breast skin was dark brown & nicely crispy crunchy. Legs, not so much. I got readings with my Thermopen all over the place. 145F-180F. Part of the breast was definitely overcooked, part was perfect & part was undercooked. Same with the legs. Varied from dry to perfect to yucky pink.
Should I have rotated during cooking? Preheated the sheetpan?
by nutraxfornerves
2 Comments
Yea, rotating the pan halfway through to address hot spots in your oven… sometimes I find cheaper grocery store chickens that may have been injected cook really awkwardly, I’ve had 2 or 3 like this recently.
Sounds like an issue with your oven. I’ve never had an issue with uneven cooking.