Roasted Chicken Thighs with Cashew and Carrot

Cooking Temperature

• Verify chicken reaches 165°F (74°C) internal temperature with a calibrated meat thermometer before consumption. The recipe specifies 25-30 minutes at 425°F, but oven accuracy varies.

Handling

• Keep raw chicken separate from ready-to-eat vegetables and cashews throughout preparation. Use dedicated cutting boards and utensils for raw poultry.

• When marinating chicken for extended periods (up to overnight), keep marinating chicken refrigerated at 40°F (4°C) or below. Discard used marinade that contacted raw poultry.

Allergen Warning

• This dish contains mustard and tree-nuts (cashews). Inform guests of these allergens before serving, as they are not always visible in the finished dish.

Cross Contamination

• Wash hands thoroughly with soap after handling raw chicken and before touching other ingredients, especially the cashews which are added later in the cooking process.

High Risk Population

• Poultry dishes present higher risk for young children, elderly individuals, pregnant persons, and immunocompromised individuals. Ensure thorough cooking and proper holding temperatures.

Storage

• Refrigerate leftover chicken and vegetable dish within 2 hours of cooking. Store in airtight containers and consume within 3-4 days. Reheat leftovers to 165°F (74°C) before serving.

Equipment Safety

• When pushing chicken aside in a hot roasting pan and adding vegetables, use oven-safe utensils to avoid burns. The pan and contents are at high temperature (425°F/220°C).