The thickest part reaches 165°F (74°C) on a meat thermometer
The juices run clear, not pink
The meat is no longer pink inside
The texture is firm, not rubbery or soft
The legs or wings move easily if roasting a whole chicken
The meat pulls away from the bone easily
The thermometer is inserted into the thickest part without touching bone
The internal temperature stays at 165°F after resting briefly