Roast chicken - help please!

[Moo7878]

Am roasting a chicken crown. Time said 1hr 15 mins at 190. Not sure what happened but with 20 minutes to go I realised temp knob had been knocked down to 150. I've put it up to 190 now as it should be...but now much extra time would you cook the chicken for? I'm veggie (cooking it for DH and DC!) so am not confident with cooking meat. TIA

190 is quite high. I cook a normal chicken at 170 for 1hr 15 mins so it will probably be fine in the allotted time. Stick a sharp knife in and if the juices run clear then it is done.

Maybe another 15 min then. If you pierce the meat deeply with a knife or skewer at the thickest point, juice will come up. If that juice is clear/golden, it's cooked. If it's even vaguely pinkish it needs longer.

Yes as pp says, if you want to be extra sure then add on 15 mins or so

Also, if the legs have come away from the body.

Thank you!! I just double checked it wasn't supposed to be 170 and it is definitely 190. It's one of those ready ones in a bag so maybe that's why.

I am so paranoid about food poisoning!

If the juices run clear and if you rest it proper (15 - 20 mins for relaxed tender chicken) then it should be fine. If in doubt turn it down (not up) to about 160 and add an hour and then rest (basting regularly) and it will be fine.