Is chicken thigh generally darker when cooked compared to other parts of a chook?

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J

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I have a fear that I'll under cook chicken. I roasted one tonight and felt that some parts of it were cooked more than others. I was worried that some of it was undercooked. I did read that some parts of chicken are a different color and texture when cooked. This particular area of concern was the thigh. Is this part of th usually darker in color (kind of brownish pinkish - but not blood pink) and more stringier when cut? It was not tough or anything.
 
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