Learn how to make perfect roast chicken right in your own kitchen. We'll tell you the tools, spices, and cooking tips you'll need to roast a whole chicken, including how long to cook it and how to get the juiciest meat, crispiest skin, and most delectable flavor. Is your mouth watering yet? Let's get started! Show
How to Roast a ChickenKim's Cooking NowIn this chicken roasting guide, we'll cover:
Read on to learn everything you need to know about roasting the perfect chicken every single time. Roasting ToolsAll you need is a roasting pan (or a rimmed baking sheet in a pinch) and an instant-read meat thermometer. Setting a roasting rack into the pan is optional but will help the chicken cook more evenly, since air can circulate freely under the chicken. With a roasting rack, the chicken won't be resting in its own drippings, which will give you crispier skin. For easier cleanup, you can line the pan with aluminum foil. MeredithYou can also spatchcock (aka butterfly) your chicken, or remove the backbone and flatten it out before roasting on a flat rack in a roasting pan or rimmed baking sheet. A spatchcocked chicken roasts more quickly and evenly and results in lots of crispy skin. Read more about how to spatchcock and roast the juiciest chicken ever. Brining Chicken (Optional)Brining is one secret to really flavorful, juicy roast chicken. You can either wet-brine by soaking the chicken in a salt water solution, or dry-brine by rubbing the chicken with salt and optional seasonings. If your chicken is kosher, you're in luck: it's already brined. How to wet-brine a non-kosher chicken:
How to dry-brine a non-kosher chicken:
If you're not brining, simply pat the chicken dry with paper towels to remove extra moisture and help the skin brown. For more on brining your bird, check out How to Brine Turkey. Roast Chicken Flavor-BoostersA chicken roasted with nothing but salt, pepper, and butter is very tasty indeed. But it's also easy to build on these basic flavors. Chop up fresh herbs and tuck them under the chicken's skin along with a few pats of butter, or stuff sprigs into the chicken cavity along with quartered onions and cloves of garlic. Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat and the pan juices with extra flavor. Roast Chicken Dry RubsMany cooks use a dry rub — a blend of dried and ground spices — rubbing them under the chicken's skin and inside the cavity. Since they're under the skin, the flavorings won't burn; plus they'll infuse the meat. This is a great way to add some spice if you'll be discarding the skin.
Check out our collection of Rub Recipes. Skin On or Off?Crispy, fragrant roast chicken skin is delicious, but can be fatty. But whether you eat it or remove it, always roast with the skin on, as it holds in moisture and keeps the meat from drying out. How to Truss a Chicken for RoastingIf you're roasting a whole chicken that's not been spatchcocked (see above), you can truss the bird before roasting it — that is, tie it with butcher's twine to keep the legs close to the body. This is not an essential step, but it does make the chicken slightly easier to handle, and it helps hold the stuffing in if you've stuffed the chicken.
Roasting MethodsThere are two methods for roasting a whole chicken: 1. Regular-heat method:
2. High-heat method (this creates a crispy, darker skin):
VIDEO: Orange Herb Roasted Chicken Here's a roast chicken recipe that follows the regular-heat method. How to Tell When Your Roast Chicken Is DoneWhether you roast a chicken using the regular-heat or high-heat method, a whole chicken is ready when a instant-read meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C).
How Long to Roast a ChickenUse this chart to determine how long to roast your chicken: Roasting Times Chart Weight (in lbs.)Regular MethodHigh Heat Method2.5 to 31 hour 15 minutes1 hour3 to 3.51 hour 25 minutes1 hour 10 minutes3.5 to 41 hour 35 minutes1 hour 20 minutes4 to 4.51 hour 45 minutes1 hour 30 minutes4.5 to 51 hour 55 minutes1 hour 40 minutes5 to 5.52 hours 5 minutes1 hour 50 minutes5.5 to 62 hours 15 minutes2 hours6 to 6.52 hours 25 minutes2 hours 10 minutes6.5 to 72 hours 35 minutes2 hours 20 minutes7 to 7.52 hours 45 minutes2 hours 30 minutes NOTE: These times are for unstuffed whole (not spatchcocked) birds. Add 15 minutes to the total cooking time if you're roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least 165 degrees F (74 degrees C). A spatchcocked chicken takes less time to roast. A 3-lb spatchcocked chicken roasted at 400 degrees F (200 degrees C) can be done in about 45 to 55 minutes. Try this recipe for Butterflied Roast Chicken with Lemon and Rosemary. How long does it take to fully cook chicken at 400 degrees?Chicken breast should be baked for 20-25 minutes at 400 degrees. This will ensure that the chicken is cooked through and juicy. Cook time will vary depending on the size and thickness of the chicken breast. Chicken breast is considered done when it reaches an internal temperature of 165 degrees.
Is it better to bake a whole chicken at 350 or 400?You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.
How long to bake a pound of chicken at 400?If you're in a hurry, you'll want to know how long do you bake chicken at 400°F: Follow Step 1, above, then bake the chicken pieces, uncovered, in the 400°F oven 25 to 30 minutes, until no longer pink or until chicken is done (using baked chicken temperatures above).
Is it better to roast a chicken at 350 or 425?It all depends on what you are looking for. For extremely tender, fall off the bone meat and soft skin, roast between 300 and 350 degrees for 1 1/2 to 2 hours, depending on the weight. For firmer meat and crisp skin, roast the chicken around 425 degrees F for 45 minutes to 1 1/2 hours, depending on the weight.
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