I am puzzled by advice on how to test the "doneness" of a roast chicken by testing if the juices from the thickest part of the thigh runs clear. Do I prod the outside of the thigh or between the thigh and the body? Always feel nervous about this!
A roast chicken has to be one of the most comforting and homely dishes, but it is important to make sure that the chicken is completely cooked through. Hence recipes such as Nigella's Italian Roast Chicken With Peppers And Olives suggest that you should check by cutting into the thickest part of the thigh with a small, sharp knife. Any juices coming out should be clear, and without any traces of blood or pinkness.
It is best to cut into the thickest part of the thigh between the thigh and the body, as this will get less direct heat than the outside of the thigh. You may need to cut any strings trussing the chicken, then carefully pull the thigh slightly away from the body using tongs or a fork. You can also use a meat or digital (instant read) thermometer, though make sure that the tip of the probe doesn't touch the bone. The chicken is cooked at 76°C but you can remove the bird from the oven at 71-72°C and let it rest for 30 minutes, as the internal temperature will rise during resting.