Roasting Whole Chicken

Learn how to roasting whole chicken perfectly with our detailed guide, including timing, temperature, and expert tips.

⏱️
1h - 2h30min
Cook Time
(2-6 lb / 1-2.5 kg)
🌡️
345°F / 175°C
Oven Temperature
165°F / 75°C
Internal Temperature
Safe

Step-by-Step Instructions

  1. 1Preheat oven to 375°F / 190°C
  2. 2Pat chicken dry inside and out
  3. 3Season cavity and skin with salt and pepper
  4. 4Truss legs with kitchen twine if desired
  5. 5Place breast-side up on roasting rack
  6. 6Roast 1h-2h30min depending on weight (2-6 lb / 1-2.5 kg)
  7. 7Check internal temperature in thickest part of thigh (165°F / 75°C)
  8. 8Rest 15 minutes before carving

Expert Tips for Roasting

  • 💡Use meat thermometer in thickest part of thigh
  • 💡Skin should be golden brown and crispy
  • 💡Save pan drippings for gravy
  • 💡Cooking time varies by weight

Temperature Guide

DonenessTemperatureDescription
Safe165°F / 75°CNo pink remaining, juices run clear

Whole Chicken Safety Guidelines

Important food safety practices when handling and cooking whole chicken.

⚠️

Use meat thermometer for accurate doneness

⚠️

Check thickest part with thermometer

⚠️

Juices should run clear when fully cooked

⚠️

Never eat pink chicken

🚨

Remember

When in doubt, use a food thermometer. It's the only reliable way to ensure your whole chicken is safely cooked and delicious.