Introduction

Sure, you could just pop it in the microwave, but if you really want to impress your friends and family with a juicy bird that’s been cooked to perfection, follow these steps.

The best way to cook a chicken is by roasting.

The best way to cook a chicken is by roasting. Roasting is a dry cooking method that locks in the natural juices of your bird and makes it nice and juicy when done properly. This can be done on an open flame, or in the oven at 350 degrees Fahrenheit for about 45 minutes per pound (about 20 minutes per kilogram).

The most popular way to roast chicken breasts, thighs and wings is skin side up in an aluminum foil-lined baking pan with some oil rubbed on them before putting them in the oven. You can also add your favorite herbs if you want more flavor!

You can flash-fry chicken, but it won’t be as tender and juicy as the other two cooking methods.

Flash-frying is different from deep-frying, as you’re only submerging the chicken in oil for a few seconds before removing it and draining the excess fat. The result is tender and juicy meat with crispy skin, but not as much flavor or texture as you’d get from longer exposure to high heat.

The process goes like this: First, pat your chicken dry with paper towels so that there’s no moisture left on its surface when you put it into the hot oil (otherwise, steam will form inside its pores). Then place some flour in a shallow bowl; season with salt and pepper if desired; toss until coated evenly with flour (this helps prevent sticking); set aside for later use when frying your chicken pieces individually at 350 degrees Fahrenheit for about 6 minutes each side until golden browned then transfer onto paper towels lined plate tented over bowl – this will absorb excess grease while keeping them warm while finishing cooking process off stovetop at low setting covered tightly w/towel

To roast a whole chicken at 350 degrees Fahrenheit, place the bird on a rack in a roasting pan, breast up, and allow 20 minutes per pound.

To roast a whole chicken at 350 degrees Fahrenheit, place the bird on a rack in a roasting pan, breast up and allow 20 minutes per pound.

Do not add water to the pan; it will make the skin soggy. Also, do not flip your chicken while cooking – you want that crispy skin! If you’re worried about over-cooking your meat (which can happen if you don’t check on it often enough), use an instant-read thermometer to ensure that it reaches 160 degrees Fahrenheit before taking it out of the oven.

Cooking a whole chicken takes less time than you think it will.

When you’re roasting a whole chicken, the most important thing is to keep it from sticking to the pan. You can do this by using a roasting rack or pan with ridges on it (like this one). If you’re using a rack, be sure not to put too much liquid in your pan–you’ll want some space between where your chicken sits and where its juices go into contact with the bottom of your oven.

In general, cooking times will vary depending on how large or small your bird is; but if we take 20 minutes per pound as our benchmark for cooking time (and use 1/2 lb per person), then here are some approximate times for different sizes:

• Smaller than 5 lbs: 40 minutes – 1 hour 15 minutes
• 5-7 lbs: 55 minutes – 1 hour 35 minutes
• 8-10 lbs: 1 hour 10 minutes – 1 hour 50 minutes

Conclusion

We hope this article has helped you understand how long it takes to cook a whole chicken. The good news is that it’s not as complicated as some people make it out to be. All you have to do is follow the tips we’ve shared here and enjoy your delicious meal!