This is really important for our slow growth chicken that is less forgiving than the six-week old factory style chickens found at most farmer's markets and every grocery store.
We previously recommended the Thermapen, a great thermometer that was one of the few that met all of the above criteria. But it was also $120!
We loved ours and it was totally worth it.
But when it broke after a decade of use, I looked around for an updated option.
Here is the one I currently recommend, the Lavatools Javelin PRO. It costs a bit more than the cheapo options, but has some really nice features:
Really -- if you have a $10 thermometer, throw it out and get a better one. Being off by just two degrees on your pork chops or 5 degrees on your chicken thigh can make all the difference between a fantastic meal and 'meh'. This is especially important with heritage breeds.