No one wants their chicken rare. So examine the skin for doneness. It should be dark gold in color and feel soft (yet firm), like the fatty part of your palm, and the oil or any herbs you included should be giving off their distinct aromas. Prick the thigh of the chicken with a skewer; the moment the juices run clear, and not rosy, the chicken is ready. Whatever you do, don’t go by the old saying that “it’s done when the leg wiggles.” That’s just a sign that your goose — or chicken — is too cooked.

If you tend to second-guess yourself, buy a thermometer, such as the Taylor Classic Instant Read Thermometer ($10.50, www.cooking.com). Stick its prong into the middle of the thigh. When the temperature hits 180° F, the chicken is done. Then, to ensure a moist bird, let it rest for 10 to 15 minutes to let the juices redistribute.