If you cook a tray stuffed with large chicken pieces-big breasts and thighs with leg attached at 325?!
Answers: How long before it's cooked?
These are in a single layer right? I myself do not stuff chicken in a dish, I prefer it to be barely touching to allow the heat to get to all parts of the poultry.
Also I bake it at 350. If you do not want it to dry out, cover it with foil. The remove the foil when the chicken is nearly done to let the skin brown.
How long before it is cooked? I don't know what you mean by "stuffed" as I said, I prefer the chicken to be barely touching & at 350 an hour & a half to an hour & 45 minutes is usually good...
If you have a meat & poultry thermometer, then the internal temp for the breasts should be 170. The thighs 180. Be sure when you insert the thermometer you are not touching bone.
Here's a tip:
If your concerned about the chicken drying out,
slice some potatoes, toss them in olive oil, and salt and pepper and put them over the chicken peices.
bake at 350 degrees for one hour. The potatoes will act as a shield and will trap the moisture in the chicken and the temp will be at the correct level to not have to worry about undercooked chicken.
Also, the potatoes will be a nice little sidedish.
Minimum of an hour and a half. Poke a knife in the meaty part of the thigh to see if the juices are running clear.
I'd put it up to 400 the last 20 minutes or so, just to get the skin crispy -- but that depends upon your recipe.
Go at 350 with foil on,then last 30 mins remove foil to brown.It may take more time if they are really crowded in the pan,just check one after an hour to see.