The roasting time for a whole chicken depends primarily on its weight and the oven temperature used. Here are some guidelines from reliable sources:
- For a chicken weighing about 1 kg (2.2 pounds) or smaller, roast at 200°C (180°C fan) or gas mark 6 for about 1 hour
- Larger chickens, around 4 to 5 pounds (approximately 1.8 to 2.3 kg), are best roasted at 220°C (425°F) for 70 to 90 minutes uncovered. If the skin starts to burn, cover with foil for the last 10 minutes
- Another common method is roasting at 350°F (175°C) for roughly 20 minutes per pound. For example, a 3-pound chicken takes a bit more than an hour at this temperature
To ensure the chicken is fully cooked and safe to eat:
- Use a meat thermometer inserted into the thickest part of the thigh (avoiding the bone). The internal temperature should reach 165°F (74°C) and stay there for at least two minutes
- Alternatively, check that the juices run clear when piercing between the leg and breast, and that the meat is opaque with no pinkness
Rest the chicken for about 10-15 minutes after roasting before carving to allow juices to redistribute
. In summary, a typical roasting time is about 1 hour per kilogram at around 200°C, or 70-90 minutes at 220°C for a 4-5 pound bird, always confirmed by internal temperature or clear juices for safety and best results.
