I have two recipes with differing temp and time to roast a 6 pound chicken. Both say the final internal temp should be 170 degrees.
One recipe reads 375 for 40 minutes and then an additional 20 minutes at 450 (cooking light)- saving the browning until the end.
The other (Giada) reads 400 degrees for 1 hour and 45 minutes with basting.
I know 170 degrees is the desired internal temp. How should I get there?