'I'm a professional chef - this is the most common mistake that makes chicken dry'

Many home cooks worry about undercooked chicken, but trying too hard to avoid it could ruin their dinner. That's the message from a professional chef who says a simple mistake is leaving chicken in the oven too long, which dries it out and spoils the texture.

It's something seen in kitchens across the UK, especially when people rely more on timers than on what's happening inside the meat. Roasting chicken until it's "definitely safe" might sound like a good idea, but experts say this approach often leads to stringy, overdone meat that nobody wants to eat. And with poultry still a staple of British family meals, getting it right could make a big difference.

James Callery, the head chef at Sandford Springs Hotel & Golf Club, has worked in professional kitchens for more than 15 years.

He says the most common mistake people make is relying on cooking time alone, rather than checking if the meat is actually done.

"Home cooks are afraid of the risk of food poisoning, so they overcook the chicken in the oven so it gets very dry," he said.

"You don't have to overcook it and have the whole of it all tough and stringy. Chicken simply needs cooking safely to 75C in the thickest piece."

According to the Food Standards Agency, chicken must be cooked all the way through to be safe to eat, but that doesn't mean it needs to be left in the oven too long.

A meat thermometer is the easiest way to get it right.

Research from Food Standards Scotland supports this approach, saying a food thermometer is the most reliable way to check that meat is cooked safely.

Chef Callery recommends cooking chicken breast to between 75C and 77C. "This will kill dangerous bacteria without compromising the juiciness of the meat," he said.

He also suggests letting the meat rest after cooking. "Let chicken rest beneath loose foil when you take it out of the oven, about five to 10 minutes," he added.

"This avoids the juices from flowing when you are ready to serve."

Moisture matters too. Cooking methods like roasting with stock in the pan or baking in parchment can help lock in flavour and stop the meat from drying out.

Chef Callery's final advice is simple: "Not overcooking is always better than trying to rehydrate dry chicken.

"A minute too long and you've gone from just right to dry. But if you're going to cook chicken, please try your best to recall the role of a thermometer."