Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it's ready to eat when the family get in in the evening?
I've found a recipe instructing me to roast at 120C (250F) for 5 hours, uncovered. The recipe mentions ensuring it reaches 85C (185F) internally.
Does that sound reasonable? Any other tips to ensure I don't risk a charred/undercooked bird?