What is the best method for determining when a roast chicken is done cooking? Many of the methods I have seen online provide approximate time ranges for cooking dependent on the weight of the chicken. I don’t usually have a scale handy when I cook, especially if I’m only cooking part of the chicken. Are there any precise approaches I can use that are easily accessible? 
I'd like to point out that the detail in your quote is "where chili is a common ingredient"   Using chilies often is not the same thing as always eating spicy food. Southern Italian cooking uses chilies often, but not necessarily to create very spicy food.   Some preparations (arrabiata, fra diavolo, etc) may be spicy, but many things can use chilies and not be hot and spicy--milder chilies, or smaller amounts can be used simply to create flavor, without heat.   I think it's fair to say that Italian cooking uses chilies often while also clarifying that Italian cooking uses significantly less chilies (volume wise) than some other cuisine known for being hot & spicy. 