The best way to ensure your whole chicken is cooked through but not overcooked is to use a digital meat thermometer. When inserting the probe of the thermometer into your chicken, aim for the thickest part this can be the top of the breast in the center, or into the leg where the leg meets the body. Make sure the probe is inserted all the way into the meat without touching any bone as this will give an inaccurate reading. The target endpoint temperature should be 68 – 75ºC or 154 – 167ºF.