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Yes, I was specifically talking about drums and thighs. I do like for the underside of the thighs (the non-skinned part) to get a little crispy too.
A whole bird is probably too cumbersome to turn midway.
Side note: after reading up more on it, the logic is that, in addition to crisping all sides of the piece of chicken, it also cooks more evenly and distributes the juices/moisture more evenly. Kind of the same logic that applies to a rotisserie.
After doing it both ways this past week, there is a difference. Marginal, but it’s there. Will I turn it in the future? Maybe on the rare occasion that I’m not too lazy.
(I really need to snap some pictures of the oven timer along with the chicken at various stages lol. You all must think I’m burning my food.)
At an oven temp of 300 degrees mine cooked very evenly. For me oven cooking chicken and crispy don't go together. If I were to want it crispy all over however I could place the parts on a rack and would certainly raise the cooking temp to at least 375.
I use a couple of cooling racks as baking racks and find that it gives me more height. Since I started using them I never flip anything I bake unless I am making oven bbq and want to get sauce on both sides.
You might have mentioned this, but is your oven gas or electric? I cooked on gas my entire life but when I relocated, I’m now stuck with electric, which I hate & still haven’t adjusted to. I just think that food, whether in the oven or on the burner, doesn’t come out as good with electric, but you have to cook with what’s available.
But, yeah, get an oven thermometer. I had one in my gas oven and also have one in my crappy electric oven.
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