Roasted chicken thighs

To be utterly dissed and owned like the little bitch you are. He didn’t get pwnedhe got ROASTED! Most commonly used when roasting roasted chicken thighs you call a “thanksgiving turkey”. You just got roasted, you TURKEY!

On this Wikipedia the language links are at the top of the page across from the article title. This section does not cite any sources. For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking all sides evenly.

This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product. More of the collagen that makes meat tough is dissolved in slow cooking. Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, similar to browning food in a pan before pot roasting or stewing it. The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature.