Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked chicken. Using an accurate meat thermometer is the best way to ensure proper doneness when cooking chicken. Show
Use the following chart as a guide for whole chicken cooking times, as well as for parts of a chicken, such as the proper chicken breast cooking time. Cooking times are provided for oven-baked or roasted chicken, stewed chicken, grilled chicken, or chicken that is inserted into an oven bag prior to cooking. See the article "Chicken - Checking Doneness" for additional information on cooking times for chicken and for other methods used in determining the proper doneness of chicken meat. CHICKEN Cooking Times and TemperaturesOven Baked or Roasted ChickenType of Whole ChickenOven TemperatureWeightApproximate Cooking TimeUnstuffedStuffedChicken (whole)350°F2 1/2 - 3 lbs.1 1/4 - 1 1/2 hours1 1/2 - 1 3/4 hoursChicken (whole)350°F3 - 4 lbs.1 1/2 - 1 3/4 hours1 3/4 - 2 hoursChicken (whole)350°F4 - 6 lbs.1 3/4 - 2 hours2 - 2 1/4 hoursCornish Hen350°F1 - 2 lbs.1 - 1 1/4 hours1 1/4 - 1 1/2 hoursCapon325°F5 - 6 lbs.1 3/4 - 2 hours2 1/2 - 3 hoursCapon325°F6 - 8 lbs.2 1/4 - 3 1/2 hours3 - 4 hoursNote: Start with chicken at refrigerator temperature. Remove the chicken from the oven when themeat thermometer reads 175°- 180°F; the temperature will continue to rise as the chicken stands. Stewed ChickenType of Whole Chicken or Chicken PartWeightApproximate Cooking TimeUnstuffedStuffedWhole broiler fryer3 - 4 lbs.1 - 1 1/4 hours1 1/4 - 1 3/4 hoursWhole roaster5 - 7 lbs.1 3/4 - 2 hours2 - 2 1/2 hoursWhole Cornish hens18 - 24 oz.35 - 40 minutes50 - 70 minutesBreast half (bone-in)6 - 8 oz.35 - 45 minutesBreast half (boneless)4 oz.25 - 30 minutesLeg or thigh8 or 4 oz.40 - 50 minutesDrumstick4 oz.40 - 50 minutesWing or wingette/drumette2 - 3 oz.35 - 45 minutesGrilled ChickenType of Whole Chicken or Chicken PartWeightApproximate Cooking Time(internal temperature 180°F)UnstuffedStuffedWhole broiler fryer (indirect heat)3 - 4 lbs.60 - 70 minutes1 1/4 - 1 3/4 hoursWhole roaster (indirect heat)5 - 7 lbs.18 - 25 minutes per lb.23 - 55 minutes per lb.Whole Cornish hens (indirect heat)18 - 24 oz.45 - 55 minutes1 - 1 1/2 hoursWhole capon (indirect heat)4 - 8 lbs.15 - 20 minutes per lb.Breast half (bone-in)6 - 8 oz.10 - 15 minutes per sideBreast half (boneless)4 oz.8- 10 minutes per sideBreast half (boneless)6 - 8 oz.10 - 15 minutes per sideLeg or thigh8 or 4 oz.10 - 15 minutes per sideDrumstick4 oz.8 - 12 minutes per sideDrumstick8 - 16 oz.10 - 15 minutes per sideWing or wingette/drumette2 - 3 oz.8 - 12 minutes per sideNote: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. See how to test the grill temperature. Chicken Cooked at 350°F in an Oven BagType of Whole Chickenor Chicken PartTotal WeightApproximate Cooking TimeRegular-Size Oven Bag 10" x 16"Large Size Oven Bag 14" x 20"Turkey Size Oven Bag 19" x 23 1/2"Chicken pieces2 - 2 1/4 lbs.45 - 50 minutesChicken pieces2 3/4 - 3 lbs.45 - 50 minutesChicken thighs1/2 - 1 1/2 lbs.35 - 40 minutesChicken thighs1 1/2 - 2 1/4 lbs.35 - 40 minutesChicken drumsticks1 - 1 1/2 lbs.35 - 40 minutesChicken drumsticks2 - 2 1/2 lbs.35 - 40 minutesChicken breast half (bone-in)1 1/2 - 2 lbs.40 - 45 minutesChicken breast half (bone-in)2 - 2 1/2 lbs.40 - 45 minutesChicken breast half (boneless)3/4 - 1 lbs.25 - 30 minutesChicken breast half (boneless)1 - 1 1/2 lbs.25 - 30 minutesWhole chicken3 1/2 - 4 lbs.1 - 1 1/4 hoursWhole chicken5 - 7 lbs.1 1/4 - 1 1/2 hoursCornish hens1 1/2 - 3 1/2 lbs.40 - 45 minutesCornish hens4 - 7 lbs.55 - 60 minutesOven Bag Instructions: Preheat the oven to 350°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the chicken. Brush the chicken with vegetable oil or butter. Remove the chicken from the oven when the meat thermometer reaches 180°F. If it is necessary to use a turkey-size oven bag for a chicken, gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag. There’s nothing quite like a roast chicken recipe to bring the family together for dinner. It’s simple yet elegant so you can make it for company or a nice Sunday dinner. If you have time on a weeknight, the prep for oven baked chicken is quick so you’ll just need time to roast the chicken in the oven. Minimal effort and big flavors make this a favorite family meal in my house. Best Roast Chicken RecipeWhy pick up a pre-cooked chicken when you can make the best roast chicken recipe there is? A homemade whole roasted chicken is loaded with flavors and has a juicy texture inside that can’t be beat. All fresh ingredients make it that winner-winner-chicken-dinner you’re looking for. Easy Roast Chicken RecipeAfter researching several whole chicken recipes online I was hard-pressed to find a simple one. So, as a parent with limited time, I came up with this easy whole roasted chicken recipe because it only takes 15 minutes of prep time and you just pop it in the oven. The best thing about cooking chicken in the oven is that its so little work and cleanup. You just baste it from time-to-time until it’s done. While you make oven roasted chicken, you can work on other sides or simply have some of that wine (hey, you had to open that white wine for the recipe so why not?!?). Roast Chicken Ingredients
How do you Make Roast Chicken from ScratchMaking an oven roasted whole chicken from scratch is super simple. You’ll preheat the oven and prep your roasting pan, then prep the whole chicken by removing the giblets and patting it dry. You’ll season it all over, even inside, then add aromatics on the inside. Breast-side-up, the chicken goes in and you’ll baste it along the way. After it finishes, tent some foil over it to ensure it stays juicy before you cut it up to serve.
Expert Tips and Tricks for the Perfect Roast Chicken Every Time
How to Cook Roast ChickenOne of my favorite things about this simple roast chicken recipe is how little time it takes to prep. It’s as easy as prepping the bird, seasoning, and putting it in the oven at a high enough temperature to roast. Basting it along the way will help and then in a couple hours, your chicken dinner will be ready for you! Is there a difference between roasting and baking chicken?Roasting means you’re cooking at a temperature of 400F or higher for a browned and flavorful texture outside. Baking uses lower temperatures, never exceeding 375F. Do you roast a whole chicken covered or uncovered?Uncovered, because you want the top to brown and have that nice roasted color. You’ll tent foil over it at the end to seal in the juices. Should I cover chicken with foil when roasting it?No. You want your chicken to brown. Don’t cover it with foil unless it starts getting too browned on top at the end. Which way up do you roast a chicken?Breast side up is the best way to roast your chicken. You want that skin to come out brown and crispy. Plus, with the olive oil and butter and the periodic basting, the breast meat will come out juicy. Do you put water in the pan when roasting chicken?You can, but white wine is better because it imparts more flavor. Combined with the olive oil, butter, and lemon, it creates an elegant taste. How do you keep a whole chicken from drying out in the oven?There are a few things to do here. Using both olive oil and butter will keep it from getting dry. So will basting. You can cover it though toward the end if you notice that the internal temperature isn’t quite there and the top is getting too browned. How do you keep chicken moist?Put aromatics in the cavity, use olive oil and butter, and keep basting. That’s the secret to a moist and delicious roast chicken that tastes like it came from a restaurant! How long to roast a chicken per pound?The general rule of thumb is that it will take about 15 to 18 minutes of cooking time per pound of roast chicken plus an additional 15 minutes and then resting time. If you get a 6-pound chicken, you will be cooking it for a minimum of an hour and 20 minutes plus a 10-minute rest at the end once it’s out of the oven and under the foil. The best way to not overcook or under cook your chicken is to use a meat thermometer to check the cooked chicken temp. The FDA recommends the internal roast chicken temperature to reach 165°F. What temperature to roast a chicken?The standard oven temperature to roast a whole chicken is 425°F. When learning how to roast a chicken in the oven, you’ll learn that if your oven temperature is under 400°F you will be baking it and may not achieve the crispy texture and flavor you are looking for. Knowing how you want the chicken to turn out will determine what temperature to bake the chicken. How long to roast a chicken at 425°F ?Using a conventional oven you will need to roast a whole chicken (6 lb) for 1 hour and 20 minutes to 1 hour and 50 minutes at 425°F until the internal temp reaches 165°F. What to Serve with Roast ChickenAs with any simple whole roasted chicken, you can serve all the traditional fixings of course! Any type of potato, including mashed potatoes, will go beautifully. We also love sauteed spinach, honeyed carrots, Caesar salad, fresh-baked rolls, and even stuffing if I have time to put that together too. How to Store Roast ChickenRoast chicken should be stored in the fridge. Once it has cooled completely and dinner is done, be sure to put the meat away in airtight containers. How Long Does Roast Chicken Last?You’d better use up your roast chicken within 2 days. If there’s simply too much of it to make that happen, then freeze it. You’ll be able to use it for up to 3 months. Can You Freeze Roast Chicken?Yes, you can freeze that roast chicken. And you’ll be able to throw it into meals for up to 3 months. This is where all my roast chicken winds up after a big dinner. Separate it from the bone for an easier way and when you want to make enchiladas, casseroles, soups, or anything else, let it thaw out the night before. How to Reheat Roast Chicken?If you have a lot of roast chicken leftover and you want to heat that up for the next night, no need to use high roasting temps anymore. Put it at 350F in a baking dish in your oven and cook until the internal temperature is 165F. Watch How To Make Roasted Chicken (Video)Print Pin Roast Chicken Recipe5 from 107 votes Prep Time 15 minutes Cook Time 2 hours Total Time 2 hours 15 minutes Servings 4 servings Calories 695 This tender garlic, butter & herb roast chicken is a family favorite! The chicken comes out crispy on the outside and tender and juicy on the inside every time. It has the perfect blend of fresh herbs and butter then roasted to golden brown. Ingredients
Instructions
|