Perfectly Roasted Chicken: Cooking Time By Weight

Roasting a chicken is a basic cooking skill that can be used for many meals. The general rule of thumb for roasting a chicken is 20 minutes per pound of meat, plus an additional 10 to 20 minutes at 350 degrees Fahrenheit in the oven. However, the best temperature for roasting chicken depends on the desired result. Higher oven temperatures help achieve crispier, golden-brown skin, while lower oven temperatures result in softer, fall-off-the-bone meat.

High-heat method

The high-heat method of roasting a chicken will give you a bird with crispier, darker skin.

First, preheat your oven to 450°F (230°C). Then, place your whole (thawed) chicken in the oven and cook for 10-15 minutes. After this initial blast of heat, reduce the temperature to 350°F (175°C) and continue roasting for 20 minutes per pound.

It is important to note that, unlike with the regular-heat method, you do not need to add an extra 15 minutes to the cooking time. So, for example, if you are roasting a 4-pound chicken, you would cook it for the initial 10-15 minutes at 450°F, and then for 80 minutes (4 x 20) at 350°F, for a total cook time of 90-95 minutes.

Whether you use the regular-heat or high-heat method, your chicken is done when an instant-read meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165°F (74°C). The temperature of the meat will continue to rise slightly after you pull it out of the oven, so if the thermometer shows a few degrees below the target, give it a few minutes to rest before checking again.

When you remove the chicken from the oven, cover it loosely with a sheet of aluminum foil and let it rest for 10 minutes before slicing. This will help redistribute the juices, resulting in moister meat.

Regular-heat method

The regular-heat method is one of two approaches to roasting a whole chicken, the other being the high-heat method, which creates crispier, darker skin.

Preparation

Before roasting, you should prepare your chicken by removing the giblets, rinsing the chicken inside and out, and removing any excess fat, pin feathers, and moisture. You can also season the chicken inside and out with salt and pepper, and stuff the cavity with aromatics like lemon wedges, a halved head of garlic, and fresh herbs like thyme or rosemary. You can also tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Cooking

For the regular-heat method, preheat your oven to 350°F (175°C). Place the chicken, breast-side up, on a bed of sliced onions in a baking dish or oven-safe skillet. You can also add a little water or broth to the dish. Then, roast the chicken for 20 minutes per pound, plus an additional 15 minutes. For example, a 4-pound chicken would need to roast for 1 hour and 15 minutes (4 x 20 = 80 minutes, plus 15 minutes = 95 minutes).

Serving

After roasting, let the chicken rest for 10-15 minutes before carving and serving. You can use the pan juices to make gravy, and serve the chicken with sides like mashed potatoes, roasted carrots, sautéed green beans, or garlic butter zucchini.

How to get crispy skin

Preparation

To get the crispiest skin, it's important to dry the chicken thoroughly with paper towels before roasting. This will help to remove excess moisture. You can also leave the chicken uncovered in the refrigerator for 12 hours or up to 3 days to air-dry. This process is called dry-brining or air-drying and will help to draw out moisture from the skin, leading to a crispier finish.

Oven Temperature

Roasting the chicken at a high temperature is crucial for achieving crispy skin. Preheat your oven to at least 400°F/205°C. Some recipes recommend roasting at an even higher temperature of 450°F for the first 10-15 minutes, then reducing the temperature to 350°F for the remainder of the cooking time.

Roasting Pan

Using a cast-iron skillet or a roasting pan with a rack will help to crisp up the skin. A rack allows air to circulate freely under the chicken, resulting in crispier skin. If you don't have a rack, you can place the chicken on a bed of sliced potatoes and onions, which will absorb the drippings and prevent the skin from becoming soggy.

Seasoning

Seasoning the chicken with salt and pepper is essential for enhancing the flavour and promoting crispiness. For a 4-pound chicken, use 1 tablespoon of kosher salt or 3/4 teaspoon per pound of meat. Focus on seasoning the thicker sections of the chicken, such as the breasts and legs, as the skinny ankles and wings will crisp more easily.

You can also separate the skin from the flesh and slip herb sprigs or pats of butter under the skin for added flavour and moisture. Just be cautious when adding butter, as it can make the pan greasier.

Cooking Technique

Searing the chicken before roasting can help to create a crispy crust. Heat a cast-iron skillet or another oven-safe skillet over medium-high heat and brown each side of the chicken for about 3 minutes. Then, place the skillet with the chicken in the preheated oven and roast until cooked through.

Resting

After removing the chicken from the oven, let it rest for about 7-20 minutes before carving. This allows the juices to redistribute, resulting in moister meat and prevents the skin from becoming soggy.

How to get juicy meat

Roasting a chicken is a great way to get a delicious, juicy meal. Here are some tips to ensure your meat is juicy and tender:

Brining

Brining is an optional step, but it can help to create juicy and flavorful meat. You can either wet brine or dry brine your chicken. For a wet brine, dissolve 1/2 cup of kosher salt (or 1/4 cup of table salt) in two quarts of water, then immerse the chicken in this solution for one to six hours. For a dry brine, use 1 tablespoon of kosher salt for every 5 pounds of chicken, adding this inside and outside the chicken.

Aromatics

Stuffing the chicken cavity with aromatics is another way to add flavour and moisture. Try using lemon wedges, a halved head of garlic, and fresh herbs such as thyme, rosemary, or sage. These aromatics will steam inside the chicken as it roasts, keeping the meat juicy.

Bed of Vegetables

Roasting your chicken on a bed of sliced onions with a little liquid (water or chicken broth) will also help to keep the meat juicy. The onions will provide a delicious base for your gravy, too.

Temperature

The ideal oven temperature depends on whether you prefer crispy skin or softer, fall-off-the-bone meat. For crispy, golden-brown skin, roast at a higher temperature of around 425°F. For softer meat, roast at a lower temperature of 325°F.

Resting

Once your chicken is roasted, it's important to let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in moister meat.

Thermometer

To ensure your chicken is cooked perfectly, use a meat thermometer. The chicken is done when the internal temperature reaches 165°F in the thickest part of the thigh.

Timing

As a general rule, roast your chicken for 20 minutes per pound. However, this will depend on the size of your chicken and your preferred cooking temperature. For a 5-pound chicken at 425°F, roast for 45 minutes to 1 hour and 30 minutes. At 325°F, this size of chicken will take 1 hour and 30 minutes to 2 hours.

Remember, these tips will help you achieve juicy and tender roast chicken every time!

How to tell when the chicken is done

There are several ways to tell when your roast chicken is done. Firstly, if you are using a conventional oven, the general rule of thumb is to roast the chicken for about 20 minutes per pound of meat, plus an additional 10 to 20 minutes at a temperature of 350°F (175°C). If you prefer crispier skin, you can roast at a higher temperature of 450°F (230°C) for the first and last 15 minutes.

However, the best way to determine if your chicken is done is by using a meat thermometer. Insert it into the inner thigh, close to but not touching the thigh bone. A whole chicken is ready when the thermometer reads a minimum of 165°F (74°C). The temperature will continue to rise slightly after removing it from the oven, a phenomenon known as "carry-over cooking". If the thermometer reads a few degrees below the target temperature, let the chicken rest for a few minutes before checking again.

Another way to tell if your chicken is done is to check the juices. Cut between the leg and thigh; if the juices run clear, your chicken is likely done. You can also jiggle the leg; if it begins to break away from the joint easily, the chicken is ready.

Once your chicken is done, remove it from the oven and let it rest for about 10 minutes before slicing or carving. This will help keep the meat moist and juicy.

Frequently asked questions