I cooked a small chicken thigh for around 40 minutes. The oven was initially around 170–180°C, then I turned it up to 190–200°C for the final 13 minutes. The skin was crispy and the chicken was piping hot.
My little boy only ate the outer layer, which was definitely white and shredded easily. I know the meat nearer the bone can look slightly pinker or browner. It was paprika chicken, so I washed the leftover piece before taking this photo.
I'm quite an anxious person and now I'm panicking that it might not have been fully cooked. Has anyone been in a similar situation and fed their toddler chicken they later worried about? Just looking for some reassurance from other mums. ❤️