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Chewy thighs in roasted chicken

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Roasted Chicken with Chewy Thighs

I’m struggling to perfect my roasted chicken!

No matter what I do, the thighs always turn out chewy, even when my chicken reaches an internal temperature of 165°F (today it even went above that while I was trying to get the legs nice and tender). Is this an issue with the connective tissue in the thighs and legs requiring more cooking time?

I’m trying to figure out how to achieve tender legs without compromising the juiciness of the breast.

For reference, I baked a 3.5 lb spatchcocked chicken at 475°F for an hour. I live at a higher elevation, so I typically need to adjust cooking times.

Thanks in advance for any tips!

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One response to “Chewy thighs in roasted chicken”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re really putting in the effort to perfect your roasted chicken! You’re definitely correct that the connective tissue in the legs and thighs needs more time to break down, which can lead to that chewy texture if not cooked properly. Here are a few tips to help you achieve a juicy, tender chicken both on the legs and thighs without drying out the breast:

    1. Lower Temperature Roasting: Instead of starting at a high temperature, consider roasting your chicken at a lower temperature (like 400°F) for a longer time. This allows the legs and thighs to cook through without overcooking the breast.

    2. Use a Drip Pan: If you’re spatchcocking, place a drip pan underneath the chicken to catch the juices. This will help maintain moisture in the air surrounding the chicken.

    3. Rest After Cooking: Make sure to let the chicken rest for at least 15-20 minutes before carving. This helps redistribute the juices throughout the meat, keeping it moist.

    4. Consider a Reverse Sear: Try cooking the chicken at a lower temperature (like 325°F) until it’s just a few degrees below your target temperature, then crank up the oven to get a crispy skin. This method allows the legs and thighs to tenderize fully without sacrificing the breast.

    5. Check Internal Temperature: Instead of only relying on the temperature, check the texture of the meat. The thighs should be tender, and the juices should run clear when pierced.

    6. Marinade or Brine: Consider marinating or brining your chicken beforehand to help it retain moisture during the cooking process.

    7. Use a Meat Thermometer: Make sure you’re checking the temperature in the thickest parts of the thighs, as they often take longer to cook. If the breast reaches 165°F first, you can remove the breast from the oven and let the thighs cook longer if needed.

    Hopefully, these tips will help you achieve a perfectly roasted chicken that’s tender all around! Happy cooking!

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