Help, Just realized whole chicken has been cooking at a lower temperature

[Ipomegranate]

I must have knocked the switch. It was meant to have 100 mins at 170c (fan assisted) but I realized an hour through cooking time (when roast spuds weren't doing much) that it had been knocked down to just under 150c. I've turned it up to 170, how much longer shall I give it?

I am utterly paranoid about food poisoning :( and thinking just to leave it there for hours until it's dried up.

Can anyone help? Thanks

We usually do a standard sized chicken for about 80 minutes at 160C (fan assisted).

Just stab a fat bit of leg and see if the juices run clear - if so, it's done. Stab a few different fleshy looking bits if you worry about food poisoning! It'll probably be done about the same time as your roasties anyway, if you put them in about when you expected to and were thinking they'd be done at the same time, IYSWIM?

Thanks, putting up the temp halfway through cooking time won't affect it will it?

I often cook my chicken slow and low.

I usually whack it on on 180 in the fan over for the 1st 30 mins and then lower it but cook it for longer.

I see no reason why doing it the other way around would be harmful! Just whack it up for the last half hour or so.

no it won't matter.

It won't matter - just stab it in the thickest part of the thigh and if the juices are clear it will be fine. I always do mine low as my oven is a bit fierce.

it wont matter. we always shove the chicken in the oven before church on a lower heat - maybe 120/140 - (cant remember tbh!) then get back about 2 hours later and investigate and then cook it a bit more if required until the juices run clear. This is what the other families all do too, so is not just because i am a sloven!

slice into it and check it is cooked if you are worried.
Hope its tasty!