To cook a whole chicken in the oven, the general guideline is to roast it at around 375°F to 425°F, depending on the recipe, for about 1 to 1.5 hours. A common method is:
- Roast at 425°F for the first 20-30 minutes to crisp the skin,
- Then lower the oven temperature to 350°F and continue roasting for about 20 minutes per pound,
- The chicken is done when the internal temperature reaches 165°F in the thickest part of the thigh,
- Allow the chicken to rest for 10-15 minutes before carving.
For example, a 4 to 5-pound whole chicken typically cooks for 70 to 90 minutes at 425°F, or around 1 hour and 15 minutes total at 375°F to 425°F, based on the different approaches. Using an instant-read thermometer to check for 165°F inside is recommended for food safety and best results.
