To roast a whole chicken, the cooking time depends on the oven temperature and the size of the chicken:
- At 325°F (162°C), roast the chicken for about 1½ to 2 hours for tender, fall-off-the-bone meat with soft skin. This slower roasting produces softer meat but less crispy skin
- At 350°F (175°C), a 3 to 4-pound chicken typically takes about 1 to 1½ hours. For example, a 3-pound chicken takes a little over an hour at this temperature
- At 400°F (204°C), roast for about 1 to 1½ hours for a 4-pound chicken, which yields crispy skin and good texture. Use a probe thermometer set to 150°F (66°C) and let the chicken rest to reach the safe internal temperature of 165°F (74°C)
- At 425°F (218°C), roast for 45 minutes to 1½ hours depending on size, to get firm, juicy meat with crisp, golden-brown skin. For a 4 to 5-pound chicken, 70 to 90 minutes is typical
General guideline: Roast for about 20 minutes per pound at 350°F to 400°F, adjusting based on your oven and desired skin crispiness
. Doneness: The chicken is done when an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C), or when juices run clear between the leg and thigh
. Summary:
Oven Temperature| Approximate Time| Result
---|---|---
325°F (162°C)| 1.5 to 2 hours| Tender, soft skin
350°F (175°C)| ~20 min per pound (~1 hr)| Juicy, moderate crispiness
400°F (204°C)| 1 to 1.5 hours| Crispy skin, good texture
425°F (218°C)| 45 min to 1.5 hours| Firm, juicy meat, very crispy
Always use a meat thermometer to ensure safe and perfect cooking
