Defrosting Chicken

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I took an extra large chicken out of the freezer and put in the fridge 24 hours ago, just got it out and it's still a bit frozen.
DH says I should leave it on the kitchen side and wait for a couple of hours and then cook it, AIBU to question if this is safe / will I give people food poisoning?
(FYI Yes we plan to eat late anyway)

I never defrost chicken in the fridge. I always leave it on the side.

I've never got ill from doing this. Nor has dh or dd.

Or do you have a defrost setting on your microwave or oven?

Defrost setting on oven

Thank-you, I haven't a defrost setting on my oven and no microwave.
I shall leave it on the side and fingers crossed all will be well! 😮

I always defrost chicken at room temperature, it takes days to defrost in my fridge.

If you make sure that it's burnt a bit on the outside, it won't matter if the middle is a little rare.

I defrost in the fridge, but I have OCD and food hygiene is one place where it manifests.
I think you'd be fine though, stbxh does it (he's actually a fully qualified and experienced head chef and business owner) so I wouldn't worry! Just ensure, as ever that you cook it through properly

Would it be awful to cook it even though it's slightly frozen?
Thanks everyone, I'm new to cooking chicken!

I always defrost food on the side.

Cooking through the defrosting process is accepted by the FSA as a suitable method so it's fine to cook from frozen in most cases. What you need to avoid is the meat sitting in the danger zone of 4 - 65 degrees for any longer than necessary and make sure it's above 75 degrees at the thickest part before serving.
www.stilltasty.com/questions/index/116/page:1

As long as you make sure it's fully cooked before you serve it, although I only tend to do that if chicken is getting chopped up and put in a sauce eg for curry as it might make it a bit dry on the outside if your just roasting it.

Ive had it under the cold water tap before now(water up its innards). Worked ok.