Don't overcook it. Use an instant read thermometer, and there's no guessing involved. Roast until the chicken reaches 160-165 degrees Fahrenheit in the breast meat and 170-175 degrees Fahrenheit in the thigh meat. If chicken is overcooked, it will be dry, chewy and leathery. 2. Let the chicken rest before carving it. This will allow the juices to redistribute and not all leak out when you cut into it too soon.