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If you cook a tray stuffed with large chicken pieces-big breasts and thighs with leg attached at 325?
How long before it's cooked?
Is 1 1/2 hours long enough or do I need to crank up the heat higher at the end to kill the germs?
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.
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