By Beth Dooley
From Star Tribune
Everyone loves a good roast chicken, but whole birds can be tricky to cook. The breast meat is best at 150 degrees, and tends to dry out after that. However, that’s before the dark meat has reached the perfect juicy 170 degrees. I’ve tried to remedy this by flipping the bird several times as it roasts in the pan to expose the legs and darker meat to direct oven heat, but that just gets messy.
