I think my oven may be small. I don't know what the problem is, but I canNOT bake chicken any more :(
I've been home cooking for about 9 years now. We made the switch to organic / free range about 6 years ago. We have moved several times. I've baked in electric ovens and gas ovens, new and old, digital and electric - and I've never had a problem baking/ roasting meats.
Back in April, we moved to a new-to-us-house and I haven't been able to properly cook chicken since then.
I have a Frigidaire oven that measures 18" wide by 15" tall by 18" deep.
The chicken takes longer than usual to cook. I bought both an anolog and digital meat thermometers just to make sure I'm not underestimating the meats.
The 'typical' amount of time to bake chicken leaves the chicken still pale and bloody. Double the amount of time usually gets the chicken up to temperature and by then the meat is dry and unpalatable.
I've tried brining and/or marinating.
I've tried high temps for a fast roast, and I've tried slow and low. I've tried starting high to brown the outside then turning the oven low to finish. I've tried starting low to cook the meat more thoroughly and then turning the oven up to finish.
I've tried wrapping baking dishes in foil or parchment paper.
I've tried fresh cuts from a local butcher. I've tried 'fresh' chicken from the grocery and cooked it that same day. I've tried previously frozen meats.
Thin fillets of flaky fish have been okay - a little dry, but okay.
Whole brined roasting hens with tons of butter in the cavity turn out fine.
But whole breasts, breast tenderloins, legs, quarters, drumsticks, and all other cuts of chicken I've tried are ruined in my oven.
We typically do pork in the Big Green Egg and hubby will only eat grilled steak with regard to beef, so chicken I guess chicken is my only issue.
I used to be fabulous in the kitchen! Now our grocery budget has doubled because we're wasting so much food and my hubby doubles up on snacks to get by.