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Hi ya'll, cooked the chicken on Sunday, and it was nice with a bit of all kinds of stuff thrown on the old bird (not my mom, the chicken).
But I followed the cooking instructions for the time and temp, but after the appropriate time, it still wasn't done. I ended up with almost dry legs but pink meat on the bone.
How do I use a meat thermometer? Where do I stick it? Still pretty novice here, so any advice would be greatly appreciated!
Also, the potatoes and carrots were still a bit hard after 1 hour 30 minutes at 350 - is that normal?
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