Roasting A 5Lb Chicken To Perfection: How Long At 450?

Roasting a chicken is a great way to create a delicious, juicy, and flavourful meal. The best temperature for roasting chicken depends on the desired texture. Higher oven temperatures help achieve crispier, golden-brown skin, while lower oven temperatures result in softer, fall-off-the-bone meat. For a 5-pound chicken, the roasting time can vary from 45 minutes to 2 hours, depending on the desired texture and oven temperature.

How to prepare a chicken for roasting

Ingredients

You will need a 4 to 5-pound whole chicken, olive oil or butter, and salt and pepper to taste. You can also add aromatics like lemon, garlic, and herbs to stuff the cavity.

Equipment

You will need an oven-safe pan, such as a roasting pan, a cast-iron skillet, or a large baking dish. A meat thermometer is also recommended to ensure the chicken is cooked perfectly.

Preparation

Start by patting the chicken dry with paper towels. You can truss the legs together, or simply tuck the wing tips under the wings. If you want to stuff the cavity, do so now with your chosen aromatics.

Next, rub the chicken with oil or butter, making sure to coat all sides. Season generously with salt and pepper, inside and out. If desired, you can add additional spices or herbs to the outside of the chicken.

Cooking

Preheat your oven to 425°F (220°C). Place the chicken, breast-side up, in your chosen pan. If you have an instant-read thermometer, insert it into the thickest part of the thigh.

Roast the chicken for 70 to 90 minutes, or until the juices run clear. The chicken is done when it reaches an internal temperature of 165°F (74°C).

Resting

Once the chicken is cooked, remove it from the oven and let it rest for 10 to 20 minutes before carving. This allows the juices to redistribute, ensuring juicy and tender meat.

Carving

To carve the chicken, start by removing the legs. Pull or cut the thighs away from the body, then cut through the joints to separate the drumsticks from the thighs. Next, cut or pull the wings away from the body.

Finally, slice along the breast bone to remove the breasts, or slice the chicken into pieces as desired. Don't forget to check the back of the chicken for the "oysters," the small, succulent knobs of meat next to the backbone.

How long to roast a chicken

Roasting a chicken is a great way to make a simple, yet impressive meal. The cooking time will depend on the weight of your chicken and the oven temperature. Here's a guide to help you get perfect results every time.

Choosing the Right Chicken

Select a chicken that weighs between 4 and 6 pounds for the best results. This size chicken will feed a family of four with some leftovers. You can also find smaller or larger chickens, but the cooking time will need to be adjusted.

Preparing the Chicken

Before roasting, remove any giblets from the chicken's cavity and pat the chicken dry with paper towels. You can also truss the chicken, which means tying the legs together with butcher's twine to keep them close to the body. This step is optional but will make the chicken easier to handle.

Seasoning the Chicken

There are many ways to season a chicken, but a simple combination of salt and pepper is a classic choice. You can also stuff the cavity with aromatics like lemon wedges, garlic, and fresh herbs like thyme or rosemary. Another option is to make a herb butter by combining butter with lemon zest, rosemary, salt, and pepper, and spreading it under the skin and over the outside of the chicken.

Roasting the Chicken

Preheat your oven to the desired temperature. The best temperature for roasting chicken depends on the desired outcome. A higher oven temperature, such as 425°F to 450°F, will give you crispier, golden-brown skin. A lower temperature, such as 325°F, will result in softer, fall-off-the-bone meat.

Place the chicken in a roasting pan, cast-iron skillet, or baking dish. If desired, add a bed of sliced onions to the bottom of the pan and pour in a small amount of water or chicken broth. This will help keep the meat juicy and can be used to make gravy afterward.

Cooking Time and Temperature

For a 5-pound chicken, the general rule of thumb is to roast it at 450°F for about 45-60 minutes, or until the temperature in the thickest part of the breast or thigh reaches 160-165°F. This translates to about 11-12 minutes per pound. Use a meat thermometer to check the internal temperature and make sure the juices run clear when you cut between a leg and a thigh.

If you prefer softer meat, you can roast the chicken at 325°F for 1 hour and 20 minutes to 2 hours, depending on its size.

Resting and Carving the Chicken

Once the chicken is cooked, remove it from the oven and let it rest for 10 to 20 minutes before carving. This allows the juices to redistribute, ensuring juicy meat. To carve the chicken, start by separating the legs from the body, then slice through the leg meat and skin. Remove the drumsticks and thighs by cutting through the joint. Finally, slice along one side of the breast bone to remove the breast meat.

Serving Suggestions and Storage

Roast chicken goes well with a variety of sides, including mashed potatoes, roasted vegetables, or a simple salad. You can also use the leftovers in sandwiches, salads, soups, or other recipes like chicken noodle soup or chicken tetrazzini.

Store any leftovers in an airtight container in the refrigerator for up to five days, or freeze them for up to 3 months.

How to check if the chicken is done

Checking if your chicken is cooked is imperative to ensure it is safe to eat. Here are some ways to check if your chicken is done:

Use a Thermometer

The best way to ensure your chicken is cooked is to use a meat thermometer. Meat thermometers come in different shapes and sizes, but the general rule is to insert the thermometer into the thickest part of the chicken and wait for a steady temperature reading. For chicken, this should be 165 °F (74 °C).

Observe the Juices

Another way to check is to observe the juices of the chicken. Pierce the chicken at its thickest point and check the colour of the juices that come out. If the juices are clear, the chicken is done. If they are pink, it needs more cooking time.

Check the Colour of the Meat

In general, cooked chicken meat will be white, while uncooked chicken meat will be pink. However, this method is not always reliable as some meat will be pink even when cooked. For example, pink spots close to the bone are natural and will not go away even if the chicken is overcooked.

Check the Texture of the Meat

Raw chicken meat will feel rubbery and have a lot of give. In contrast, cooked chicken will be much firmer and less stretchy. If the chicken is overcooked, the meat will become too rigid.

Check if the Meat Falls off the Bone

This method is best for checking if a whole chicken is cooked. If the chicken is perfectly cooked, the leg should be removable from the breast with no effort, falling right off the bone. If it is not cooked, the leg will fight to stay on, and if it is overcooked, it will be tough to remove.

How to make gravy from pan drippings

To make gravy from pan drippings, you'll need a thickening agent such as cornstarch or flour and butter (a combination known as a roux), as well as the pan drippings, chicken broth, and any other desired seasonings and aromatics (like garlic, wine, or fresh herbs). You can also use a fine-mesh strainer to remove the drippings after the gravy comes together.

Step 1: Prepare the pan drippings

Remove the roasted meat from the roasting pan and pour the drippings into a measuring cup. The fat from the drippings will rise to the top, and you can skim it off with a spoon or a fat separator to prevent the gravy from becoming greasy.

Step 2: Make a roux

You can certainly thicken your gravy with cornstarch, but a roux is the preferred method. Start by heating 2 tablespoons of butter or 2 tablespoons of the fat from the pan drippings over medium-high heat. If you're using a roasting pan that can straddle two burners, you can use that to melt the butter. Otherwise, start with a small saucepan. When the butter is melted, reduce the heat to medium and add 2 tablespoons of flour. Cook for about 5 minutes, whisking continuously, until the roux becomes smooth and no longer smells of raw flour.

Step 3: Deglaze with the pan drippings

When the roux is light brown, add the skimmed drippings to the pan. Use a wooden spoon to scrape the bottom of the pan to release any browned bits created during roasting. These bits, called fond, contain concentrated, roasty flavor.

Step 4: Add the broth

In a slow, steady stream, add a cup of broth, whisking as you pour to prevent lumps. Bring the mixture to a simmer and continue cooking for up to 5 minutes until the gravy thickens. If you're adding any seasonings or flavorings, add them during this step.

If you don't mind bits of pan drippings in your gravy, you can serve it right away. Otherwise, strain it through a fine-mesh strainer before serving.

Tips for making gravy from pan drippings:

• The best way to cook pan gravy is in the roasting pan that was used to cook the meat. It reduces dishes and increases flavor by utilizing the roasty bits on the pan's bottom.
• Flour is generally preferred over cornstarch for thickening gravy because it boosts flavor, gives a silky texture, and reheats better. Cornstarch-thickened gravy may have an uneven consistency when reheated.
• If you accidentally add too much liquid or don't have enough thickening agent, you can make a fresh roux of 1 tablespoon of butter and 1 tablespoon of flour, or a cornstarch slurry of 1 teaspoon cornstarch and 1-2 teaspoons of water. Whisk the extra thickener into the gravy and simmer until it reaches the desired thickness.
• To reduce lumps in pan gravy, add the broth slowly and whisk continuously. If lumps do form, strain them out with a fine-mesh strainer or use an immersion blender to smooth them out.
• Don't be afraid to add herbs or spices like thyme, rosemary, dried bay leaf, ground black pepper, or nutmeg to your gravy. You can also boost the flavor by adding Worcestershire sauce, mustard, balsamic vinegar, wine, cognac, or caramelized vegetables.

How to carve a roasted chicken

Roasting a 5-pound chicken at 450°F for 45-60 minutes should give you a beautifully cooked bird with a crispy, golden-brown skin. However, if you prefer your meat softer, you can roast the chicken at 325°F for 1 hour and 30 minutes to 2 hours.

Now, to carve your roasted chicken:

Make Your First Cut

Place your roasted chicken breast-side-up on a cutting board. Pull one of the legs slightly away from the body and carefully slice through the leg meat and skin. If you've roasted the chicken at home, let it rest for 10-15 minutes before you begin carving.

Pull Back the Leg & Thigh

With a fair bit of force, pull back the leg to expose the hip joint. Keep pulling until the round end of the hip bone pops up.

Cut the Leg & Thigh

Position your knife between the round end of the hip bone and the body of the chicken. Push your knife straight down to detach the leg.

Separate the Leg & Thigh

Place your knife along the natural line between the drumstick and thigh. Forcefully push straight down and cut through the joint. You may need to put some muscle into your slicing to cut through the bone. Separate the drumstick from the thigh and place it on your serving platter. Repeat this process with the other leg.

Cut Along the Breast Bone

Slide your knife along one side of the center breastbone. Move your knife from the front to the back of the chicken while pulling the breast meat away from the bone. Repeat this step on the other side.

Slice the Breast Meat

Place the breast meat skin-side-up on the cutting board and remove the wing. Using a saw-like motion, cut the breast into smaller pieces, leaving a bit of skin attached to each piece. Repeat this step for the other breast.

Arrange Your Platter

Arrange the carved chicken pieces on a serving platter. Pair the chicken with your choice of sides and enjoy!

Frequently asked questions