After 2 hours at 350 degrees my five lb chicken had an internal (breast) temp of 160. But at the drumstick joint it was still clearly undercooked, and when I poked the themometer into the other breast it was 150 degrees. I put the bird back in and checked internal temp every 15 minutes or so. It took another hour or more to reach 170 internally. By that time, the whole thing was dried out and overcooked. Questions:
1. Is my oven thermometer sitting on the oven rack in the wrong place? Should it be somehow in the roasting pan, with the chicken?
2. My oven has a so-called speed bake feature, which turns on a fan at the back of the oven. Would this help for more uniform cooking?
3. What am I doing wrong? This was a trial run for roasting a much bigger turkey on Christmas!