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 (Check internal temperature reaches 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
Whole Chicken 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.
Cook to proper internal temperature
Use food thermometer
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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