Roasting Whole Chicken
Learn how to roasting whole chicken perfectly with our detailed guide, including timing, temperature, and expert tips.
Step-by-Step Instructions
- 1Preheat oven to 375°F / 190°C
- 2Pat chicken dry inside and out
- 3Season cavity and skin with salt and pepper
- 4Truss legs with kitchen twine if desired
- 5Place breast-side up on roasting rack
- 6Roast 1h-2h30min depending on weight (2-6 lb / 1-2.5 kg)
- 7Check internal temperature in thickest part of thigh (165°F / 75°C)
- 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
Doneness | Temperature | Description |
---|---|---|
Safe | 165°F / 75°C | No 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.
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