What temperature do you roast chicken at???

[Justmadesourkraut]

I've been roasting chicken for over 30 years at 180/gas Mark 4. I've just found out that all of my friends do 30 mins or more at 200 and then lower it, as that's safer. Have I been incredibly lucky to not kill us all?? (I have never used a probe, either!)

Around 180.
160 if I want to slow cook.

Most people vastly overcook chicken, and supermarket labels will always tell you to cook it longer than necessary.

Preheat at the max then I turn it down to 180 for 1 hour 30 after ten minutes

190 in a circa-roast oven. In a roasting bag, lying on its front for 30 mins then flipped over for about another 45. Sometimes I slit open the bag if I want crisp skin.

I always check it’s cooked - juices run clear, and I check inside the leg/ thigh.
Let it stand, covered with foil or in the bag for 10-15 minutes.

I never stuff the cavity as that makes it slower.

I use the Hugh Fearnley-Whittingstall method. 20 minute sizzle at 240, then down to 190 for 1 hour 10. Always probes okay with that and comes out well.

200c for 2 hours with a large chicken upside down

240⁰C in a chicken brick. No basting required, it cooks more quickly and you get a crisp skin with zero effort.

I preheat the oven to 180, turn it down to 160 when I put the chicken in, cook for 80-90 minutes depending on weight and then let it rest under a foil/tea towel blanket while I finish the potatoes etc. Never had a problem with undercooked or dry chicken.