Kitchen know-how
For chicken, check temperature—not color
The clock tells you when to check. A food thermometer tells you when it is ready.
FoodSafety.gov lists 165°F (74°C) as the safe minimum internal temperature for poultry. Put a food thermometer into the thickest part of each piece; do not rely on a browned surface or clear juices.
Pieces of different thickness can finish at different times. Check each one and move fully cooked portions to a clean plate while any remaining pieces continue cooking.
Keep the thermometer clean between checks, and use clean utensils and serving plates for cooked food. In our sheet-pan recipe, vegetables get a head start, but chicken still needs its own temperature check.