So much depends on the temp of the bird before cooking. I find I have a more difficult time with a bird that is cold straight from the fridge. Close to room temp is a better place to start from.

Personally I would not cook a chicken past 170...actually I prefer 165....but 170 is OK. When you take it out of the oven cover loosely with foil and let rest 20 minutes. The temp will rise and the juices will settle, resulting in a jucier bird.

If in doubt break the leg partly away from the bird , the juices should run clear.

Thanks, Chase. Excellent point - and yes, I did take it straight out of the fridge so that undoubtedly explains why it took so long. I'll go with your suggestions.

I appreciate you taking the time to respond!