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When it comes to cooking poultry I always seem to have issues. Come Thanksgiving time my turkeys always end up cooking too fast or too slow. It never fails.
They always taste delicious once done but the process is always a headache. I never know if I am sticking the thermometers in the right spot. Yes, thermometers plural. I try a few just make sure I’m not screwing up. Are they touching a bone? In an air pocket? Who knows!
For YEARS, I’ve wanted a thermometer that could go in the oven and I finally have one. I’m SO excited. I just tested this bad boy out yesterday on my Easy Lemon Herb Roasted Chicken recipe.
Although my husband would love a turkey right now (it’s his favorite holiday) I decided to test out my Riesto Digital Meat Thermometer and Timer on a chicken instead. I figure it’s good practice before the big turkey hoopla in November.
This Riesto thermometer was super simple to use. It came with two heat-resistant probes (up to 482 degrees F). I stuck one of them into the thigh of my lemon herb chicken and watched the temperature rise with delight. It comes with preset temperatures depending on meat type that you can adjust up or down to your liking. For chicken, it recommended 174 degrees F. Once the food reaches your desired temperature it will beep letting you know dinner is ready. How cool is that!
You can use this device as a timer as well. I love products that can do double duty! There is a switch on the back to change it from thermometer to timer. Super easy! I can’t wait for Thanksgiving now.
This Lemon Herb Chicken was perfectly moist and the skin is to die for. I am a skin and dark meat kind of girl. It tastes SO good that I am glad my husband is the complete opposite!
What is your favorite way to eat chicken?
Easy Lemon Herb Roasted Chicken
- 4.5 lb whole chicken remove neck and giblets
- 1/2 tsp garlic minced
- 3 lemons quartered
- 2 tsp lemon pepper seasoning
- 1.5 tsp salt
- 6 tbsp butter melted
- 4-6 herb sprigs rosemary, parsley, thyme, basil, or whatever you prefer
- 1/2 tsp thyme
Preheat over to 425 degrees F. After making sure the neck and giblets are removed dry the chicken using paper towels.
Season the inside of the cavity with 1/2 tsp salt and fill with lemon, garlic, and herb sprigs. Place the chicken breast side up in a baking dish or roasting pan.
Combine melted butter and 1 tsp salt in a small dish. Using a pastry brush, brush half of the mixture over the skin of the chicken. Season skin with thyme and the lemon pepper seasoning. Place chicken in oven.
After roasting the chicken for 30 minutes, brush the remaining butter mixture on the skin. Continue roasting for an additional 30 minutes or until a meat thermometer reads at least 165 degrees F. Rest chicken for 15 minutes before digging in. Enjoy!
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.