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Dinner is about 1.5 hours away. The chicken was warm when I purchased it.
Normally, I buy earlier in the day and just stick it in the fridge. This time, though, it seems that it would be better to try to keep it warm. I keep picturing it lingering too long in the "bacteria growth" temp zone considering it won't be in the fridge very long before I pull it out to start reheating.
Is my thinking off? If it's okay to keep it warm, what's the best temp for the oven?
I just leave mine on the counter until dinnertime. Then I cut it into quarters, stick it on a cookie sheet and reheat in the oven at 350. I figure whatever grows on it gets killed in the oven anyhow. I've been doing this for years and we're all still kicking.
It will be fine. It needs to sit out for a minimum of 2+ hours before you have to worry about getting sick.
Actually, you have 4 hours in the "temperature danger zone" from 40° to 140°F. If your store keeps the chicken at or above 140°, you have 4 hours after it is removed from the heater before it is considered unsafe. These are the numbers I was taught at culinary school and have followed without issue since.
Thank you all very much! Dinner was delicious! :)