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Chewy thighs in roasted chicken

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Tough Thighs in Roasted Chicken

I’m really struggling with my roasted chicken!

Every time I cook it, the chicken reaches the safe temperature of 165°F—today it even surpassed that while I was trying to get the legs tender—but the thighs are still tough! Could it be that the connective tissue in the legs and thighs needs more cooking time?

I just can’t seem to find the right balance between achieving tender thighs and keeping the breast meat from drying out.

For reference, I baked a 3.5-pound spatchcocked chicken at 475°F for an hour. (I live at a higher elevation, so my cooking times tend to be longer than usual.)

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 facing a common challenge when roasting chicken, especially spatchcocked. You’re correct that the texture of the thighs and legs can be affected by the amount of connective tissue. Here’s some advice that might help you achieve the perfect balance between tender legs and a juicy breast:

    1. Temperature and Time: While your chicken reached 165°F, the key to tender thighs is getting them to a higher temperature, ideally around 175°F to 180°F. This breakdown of connective tissue takes time. At high heat like 475°F, the breast may cook faster than the darker meats. You might try lowering your oven temp to around 400°F and increasing the cooking time. This can help the thighs cook through while keeping the breasts juicy.

    2. Basting: Basting the chicken in its own juices during roasting can help keep the meat moist. Consider starting with a higher oven temperature for the first 30 minutes to get a nice sear, then lower it to finish cooking.

    3. Resting Time: Don’t skip resting your chicken after it comes out of the oven. This helps redistribute the juices. Let it rest for at least 10-15 minutes before carving.

    4. Check for Doneness: Instead of focusing solely on the breast temperature, use a probe thermometer to check the thighs. They should reach that higher temperature for the best tenderness.

    5. Marinate or Brine: Brining the chicken beforehand can help keep it moist. You could also marinate it to break down some of the tougher connective tissues in the thighs.

    6. Stay Hydrated: If you’re at a higher elevation, the drier air may exacerbate the drying of your chicken. Ensure you’re using enough fat (olive oil or butter) on the skin to create a barrier.

    Experimenting with these adjustments should help you get closer to that perfect roasted chicken! Good luck, and happy cooking!

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