I'm about to roast my first chicken, using Marcella's chicken w/ two lemons recipe. I'm fairly confident except for one thing: I have heard so much disparate advice on how to tell when the damn thing is done. So, hounds, please tell me: what's the single easiest, idiot-proof way to tell when your chicken is done?
Wiggle the leg? Look at the juices? When the leg reaches 160? (or 163, or 170, or 175?) Should I use an instant read thermometer, or perhaps a digital probe (which I have)? Where, exactly should I insert it? I know, the "thickest part of the thigh," but a picture would be helpful.
Thanks in advance!