Roasting A Large Chicken: How Long Does It Take?

Roasting a chicken is a simple and tasty way to cook a beautiful meal with little effort. A 7lb chicken will take around 2 hours and 20 minutes to roast, but this can vary depending on the oven temperature and whether you are using a regular-heat or high-heat method. It is recommended to roast a whole chicken at 325°F (162°C) for 1 hour and 30 minutes to 2 hours for tender, fall-off-the-bone meat and soft skin. However, if you prefer your chicken with firm, juicy meat and crisp, golden-brown skin, then roast it at 425°F (218°C) for 1 hour to 1 hour and 30 minutes.

Spatchcocking the chicken

Spatchcocking, or butterflying, a chicken is a great way to ensure your roast chicken is cooked evenly, with juicy meat and a crispy skin. It's also a good way to reduce cooking time.

To spatchcock a chicken, you will need a good pair of kitchen or poultry shears. You will also need a large cutting board, paper towels, and a roasting pan.

First, place the chicken breast-side down on the board with the neck facing towards you. Using your shears, cut along one side of the spine, separating it from the ribs. Cut as close to the spine as possible, so you don't remove any excess meat. Repeat on the other side of the spine. Hold the spine for leverage and continue cutting until it is removed completely. If you are having difficulty, rotate the bird so that the tail faces you and cut from the opposite side.

Next, flip the chicken over so that it is skin-side up. Set the backbone aside for now. Spread the chicken's legs apart and press down firmly on the breastbone until you hear a crack—this is the wishbone breaking, and the chicken should now lie completely flat. If you wish, you can remove the wishbone with a paring knife.

Tuck the wings back behind the breasts—they are thin and can burn easily if left exposed. You can now season the chicken with herbs, salt, and pepper, or a dry rub.

Place the chicken on a wire rack in a roasting pan or rimmed baking sheet. Position the chicken so that the breasts are aligned with the centre of the baking sheet and the legs are close to the edge. This will ensure the legs get more heat, as they take longer to cook than the breasts.

Roast the chicken at a high temperature of around 450°F (230°C). A spatchcocked chicken will take less time to cook than a traditional roast—a 3-5lb chicken will take around 40-55 minutes. The chicken is done when the thickest part of the thigh exudes clear juices when pricked with a fork and registers 170-175°F on a meat thermometer. Alternatively, the breast should register 150°F (66°C) and the joint between the thighs and body 175°F (80°C).

Let the chicken rest for 5-15 minutes before carving and serving.

Using a meat thermometer

When using a meat thermometer, it is important to know where to place it. You want to find the coolest part of the meat, which is usually the thickest part of the bird, such as the thigh or under the breast. Avoid inserting the thermometer into fat, bone, or gristle.

One technique for finding the coolest part of the meat is to push the thermometer all the way through the meat until it emerges on the other side. Then, slowly retract the thermometer through the meat. As you do this, you will see the temperature reading rise and then start to drop as you get closer to the centre. Keep retracting the thermometer slowly until you hit a low point, and then start to see the temperature rise again. This minimum point is the temperature reading you should follow.

When roasting a 7lb chicken, it is also important to consider the roasting pan, the temperature of the oven, and the cooking time. A roasting rack is not essential but will help the chicken cook more evenly, as air can circulate freely underneath. If you use a roasting rack, the chicken will not be resting in its own drippings, resulting in crispier skin.

The oven temperature and cooking time depend on whether you choose the regular-heat or high-heat method. The regular-heat method involves roasting the chicken at 350°F (175°C) for 20 minutes per pound, plus an additional 15 minutes. The high-heat method, which creates a crispier and darker skin, involves roasting at 450°F (230°C) for 10-15 minutes, and then reducing the temperature to 350°F (175°C) and roasting for 20 minutes per pound.

To ensure your chicken is cooked properly and avoid overcooking, it is best to cook it to temperature rather than relying on time alone. Spatchcocking the chicken will also help it cook faster and more evenly.

High-heat vs. regular-heat methods

There are two methods for roasting a whole chicken: the regular-heat method and the high-heat method.

Regular-Heat Method

The regular-heat method involves preheating the oven to 350°F (175°C). The chicken is then roasted for 20 minutes per pound, plus an additional 15 minutes. This method is suitable for those who prefer to follow a traditional approach and are not particularly concerned about achieving a crispy skin.

High-Heat Method

The high-heat method, on the other hand, is designed to create a crispy, darker skin. The oven is preheated to a higher temperature of 450°F (230°C), and the chicken is cooked for an initial 10-15 minutes. The temperature is then reduced to 350°F (175°C), and the chicken is roasted for 20 minutes per pound. This method does not require the additional 15 minutes of cooking time, as in the regular method.

Comparison

The high-heat method offers the advantage of a crispier skin, a feature that many people desire in a roast chicken. It is worth noting that the USDA recommends a minimum roasting temperature of 325°F for poultry to prevent possible food-borne illnesses.

Additionally, it is important to monitor the internal temperature of the chicken to ensure it reaches at least 165°F (74°C) to ensure food safety. This can be achieved using an instant-read meat thermometer.

Tips for a Juicier Roast Chicken

• Brining the chicken, either through wet-brining or dry-brining, can enhance juiciness and flavor.
• Using a roasting rack allows air to circulate freely under the chicken, promoting even cooking and crispier skin.
• Spatchcocking, or butterflying the chicken, involves removing the backbone and flattening it before roasting. This technique results in faster and more even cooking, with an abundance of crispy skin.
• Allowing the chicken to rest for at least 10 minutes after roasting helps redistribute the juices, making the chicken moister.
• Dry-brining the chicken and using baking powder can enhance crispiness by creating micro-bubbles in the skin during roasting.
• Oiling the chicken skin before roasting ensures even browning and a crispier skin, as opposed to basting with watery drippings.
• Stuffing the chicken cavity with aromatics like garlic, herbs, or lemon wedges infuses additional flavor into the meat.
• Trussing the chicken, or tying it with butcher's twine, is optional but can make handling easier and help hold any stuffing in place.

In conclusion, while the regular-heat method follows a traditional approach, the high-heat method offers the advantage of crispier skin. Ultimately, the choice between the two methods depends on your preference for the texture and appearance of your roast chicken.

Brining the chicken

Brining is a process that injects flavour and moisture into the chicken, and tenderises the meat. It's a technique widely used by chefs and is a great way to ensure your roast chicken is juicy.

There are two types of brining: wet and dry. For a wet brine, you'll need to submerge the chicken in a salty liquid solution. For a dry brine, you rub the chicken with salt and any optional seasonings.

Wet Brining

To make a basic wet brine, you'll need water and salt. You can also add other ingredients for flavour, such as honey, herbs, peppercorns, lemons, garlic, and bay leaves.

Here's a simple recipe for a wet brine:

• Bring all the brine ingredients to a boil with a bit of water to dissolve the salt and bring out the flavours.
• Add cold water to bring the temperature down, then refrigerate until fully chilled.
• Submerge the chicken upside down in the brine and leave it in the fridge for 12-24 hours.
• Pat the chicken dry, brush with butter, and it's ready to roast!

Dry Brining

For a dry brine, measure out 1 tablespoon of kosher salt for every 5 pounds of chicken. You can add dry spices or lemon zest, but it's the salt that will make the chicken juicy.

Sprinkle the salt inside and outside the chicken, then either roast it right away or cover it loosely and leave it in the fridge for up to 3 days. If you refrigerate for 3 days, uncover the chicken for the last 8 hours so the skin can air-dry, creating the crispiest skin.

There's no need to rinse the chicken after dry brining, simply pat it dry and it's ready to roast!

Aromatics and dry rubs

Firstly, you'll want to make sure you have a rub that you like. You can make your own by combining spices such as paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper. You can also add dried herbs such as rosemary, sage, oregano, marjoram, or tarragon. If you want a more pronounced herbal note, add dried basil, parsley, or marjoram. Get creative and experiment with different combinations of spices and herbs to find your favourite blend.

Once you have your rub, you'll want to apply it generously to the chicken. Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels. This step is important, as moisture will prevent the skin from crisping up. Then, take your rub and massage it all over the chicken, making sure to get into the cavity and under the skin. You can also add some oil to the chicken before applying the rub, which will help it stick and also ensure the chicken stays moist.

In addition to a dry rub, you can also add aromatics to your chicken to infuse it with flavour. Fresh herbs such as rosemary or thyme can be tucked under the skin or stuffed into the cavity. You can also add wedges of lemon or orange, which will release their fragrance as the chicken roasts. Onions and garlic cloves are other great aromatics to add to the cavity.

After your chicken is rubbed and stuffed, it's ready to roast. Place it in a preheated oven at 350-450°F (175-230°C) and cook for about 20 minutes per pound, or until the internal temperature reaches 165-175°F.

With these tips, you'll be well on your way to roasting a delicious and flavourful 7lb chicken.

Frequently asked questions