I placed the chicken breasts on a large baking sheet, and baked them in a gas oven. I then checked the temperature, and noticed something odd.
The top of the chicken is undercooked (e.g. 150°F), the middle is perfectly cooked (e.g. 165°F), and the bottom is overcooked (e.g. 180°F). I'm guessing this is because the heat in gas ovens comes from the bottom of the oven. (I'm getting the temperature of each part of the chicken breast by inserting the metal probe vertically from the top of the chicken downwards towards the sheet, holding it in place for 1 second for a reading. I'm also assuming that the thermometer reads temperatures at the very tip of the metal probe.)
If it really is the case that the top of the chicken is undercooked while the bottom is overcooked, how is it recommended to cook chicken breast in the oven?
Are there any tricks such as flipping the chicken breasts once the middle reaches say, 150°F degrees? (I just randomly chose 150°F as a number less than 165°F, since the middle will overcook if you flip at 165°F and continue cooking.) Should I switch to broiler at any point? Any other tips?