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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Use a meat thermometer. I upped my meat game significantly when I started using one.[/quote]

Use a instant read meat thermometer. I realized that I wasn't sure if chicken was fully cooked so I usually ended up over cooking it and it turned out dry. Chicken needs to be cooked to 165 deg F, but you have to account for residual cooking (carryover cooking) once you take the chicken out of the oven. I usually take chicken out at 160 and leave it untouched for a little bit with foil on top[/quote]

Thanks I took it out last night when the last piece was over 165 on the thermometer.  Does that mean all the pink is gone?  While one piece was 165 there was another that was 190s.  What can I do about that?  - op[/quote]

NP.  Can you figure out why the pieces did not cook evenly?  It sounds like that is part of the problem, the piece that cooked to 190+ will almost certainly be overcooked and dry.  Perhaps some of the chicken was cooked more in the pan before going into the oven?  Different thicknesses?  You mentioned overlapping the chicken in the pan - did the edge pieces cook faster?  (If I need to overlap, I usually try to overlap around the edges, leaving the center single-layer so that the edges don't overcook before the center is done).  Or your oven may have a hot spot - in mine, the back of the oven is hotter, so I rotate the pan halfway through or put the thicker pieces toward the back.

If you can solve that problem, it should help.  If you can, check the temp of each piece after about 2/3 of the cooking time.  If it seems like some pieces are heating faster than others, try rotating your pan in the oven, or be ready to pull some of the chicken out of the pan while the rest finishes cooking.[/quote]

+1 Trouble shooting to see why there was such variation in speed of cooking will help. If you pounded the chicken, they should all be about the same thickness. Maybe your baking dish is too small. But yeah, 190 F is pretty dry chicken. The only person in the family who will eat it is my ex-vegetarian DH who doesn't actually like juicy meat. Don't worry about the color of the meat, just make sure that all the pieces evenly hit 160ish and then take it out.
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