Anonymous wrote:

Anonymous wrote:I can't decide which is worse, 200 for 1.5 or 350 for 1.5.

anyway, I'd put it back in on 375 for 15 minutes.

In the future cook thighs on 375 for 40 minutes.

Agree, OP is your chicken usually dry? 350 for 1.5 is VERY long.

Well, skin-on chicken is okay but skinless would be dry.

Anonymous wrote:I can't decide which is worse, 200 for 1.5 or 350 for 1.5.

anyway, I'd put it back in on 375 for 15 minutes.

In the future cook thighs on 375 for 40 minutes.

Agree, OP is your chicken usually dry? 350 for 1.5 is VERY long.

Anonymous wrote:

Anonymous wrote:You cook for 30 minutes at 400F.

What? No.

Why not? That's how you get crispy skin. (DP here)

Thank you, everyone!

It was chicken thighs 200 Fahrenheit for 1.5 hours. Now in at 350.

Hungry kids pacing in front of the oven…

Thank you all for your help!

Anonymous wrote:You cook for 30 minutes at 400F.

What? No.

165-170 done. Lower temperature still cooks it. It just gives you a lot of time.

You cook for 30 minutes at 400F.

I can't decide which is worse, 200 for 1.5 or 350 for 1.5.

anyway, I'd put it back in on 375 for 15 minutes.

In the future cook thighs on 375 for 40 minutes.

200 is pretty low. 290 might be ok over hours. Are we talking about a whole chicken or what?
Do you have a meat thermometer? He can test the internal temp to be sure it is 165-170.

Do you have an instant-read thermometer?
Chicken is done if its 165 degrees at the deepest part.

If you don't, you'll just have to cut it open to see.
You will want to crank it up to 350 to finish cooking. The skin won't brown at lower temps.

Centigrade, right?

Oh my. Did he check the temp of the chicken? Do you mean 200 or 290?

I found this recipe:
Preheat oven to 200°F. Place dish in oven; roast chicken, skin side up, 2 hours and 45 minutes or until a meat thermometer registers 155°F in meatiest part of breast and at least 165°F in meatiest part of thigh.

Suggestion: microwave

I meant to say he put it in at 200 degrees

Sorry frozen fingers on a phone.

Today was my first day back in the office so DH put dinner in the oven. He put the chicken dinner in at 290 degrees and turned it off after 1.5 hours because he was afraid it would burn. It’s skin-on thighs.

Are they cooked enough or should I turn the oven back on cook them longer? If so, any temp and time recommendations?

I usually cook this meal at 350 for 1.5 hours.