pieces.
Begin checking the chicken toward the earlier end of the cooking range. Larger bone-in thighs or drumsticks may require additional time, while smaller pieces may finish sooner.
If the coating begins to brown too quickly, loosely cover the affected areas with foil while the chicken finishes cooking. Avoid covering the chicken for the entire baking period, as trapped steam can soften the crust.
Step 11: Check for Doneness
Use a food thermometer to check the thickest part of each chicken piece without touching the bone. Chicken must reach an internal temperature of 165°F (74°C) to be considered safe to
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