Bugger - fix my roast chicken?

[SpaceOP]

I usually do a roast chicken by sticking it on a veggie trivet with white wine, seasoning ec, in a hot oven for 20 minutes then temp down for 45-60 depending on size. My oven is a bit tricksy at th emoment and I wanted to eat the chicken at room temp so decided to just put it on a lower heat for longer. As a result, only took it out to baste after 50 minutes.....

Turns out I accidentally put the oven on 200 for the entire 50 minutes. Breast appears to be cooked, legs not so much. I've turned it right down and stuck a couple of folded up pieces of tinfoil over the breast. Any other bright ideas? Maybe I should take the legs off in 5 minutes and then rest the breast while legs cook?!

Baste it really well and cover in foil. And cook until done. I can’t imagine the legs would be far behind unless your oven is really uneven. Are you actually checking it with a thermometer?

Oh and let it rest at least 30-45 minutes so the juices can redistribute.

Thanks. It was OK in the end. Not dry and over cooked but definitely less melty than I would like! It was basically done at the 50 mi ute mark. Gave it 5 minutes, took the legs off and put them.back in for about 10 and it all rested for a long time. Was.fine. not my best work, but fine..