Please bear with me as I am very new to this. I've been trying to bake chicken using a meat thermometer. I have tried breast, thigh, and drumstick, all with bones in. I have a leave-in-the-oven thermometer that I put in the bird before it goes in the oven. Sometimes this turns out to be fine, other times the chicken is raw in the middle. I cook to 165-170 or more, since I've been having problems, and I still get raw.
I suspect I am putting the thermometer in wrong. I try to put it through the thickest part of the meat, down to the bone, then pull up a little bit. At this point, I can't find anything that describes how to do this properly. A photo would be a godsend.