Introduction

When you think about roasting a whole chicken, the first thing that comes to mind is probably a picture of a golden-brown bird with crispy skin and juicy meat. While this is the overcooked version, it’s also what most people imagine when they think about roasting chicken in general. But there are many factors that go into making this meal turn out perfectly every time: temperature, oven rack height, amount of liquid added to pan, cooking time and more. So how long do you need to cook your bird before it’s done?

A whole chicken should be cooked until the juices run clear and the thigh, drumstick and wing joints move freely.

When you’re cooking a whole chicken in a pan, it’s important to check the temperature of the meat and make sure that the juices run clear.

The best way to do this is by inserting a meat thermometer into one of its thighs. It should read at least 170 degrees Fahrenheit (76 degrees Celsius). You can also check for doneness by pressing down on joints like drumsticks or wings; when they move freely without being too soft or mushy, your bird is ready!

To cook chicken, pat it dry with paper towels, then season with salt and pepper.

To cook chicken, pat it dry with paper towels, then season with salt and pepper. Sprinkle with other herbs and spices, if desired.

Use a roasting pan that’s at least 2 inches deep and large enough to allow the meat to brown evenly.

• Use a roasting pan that’s at least 2 inches deep and large enough to allow the meat to brown evenly.
• Make sure the chicken will fit in a single layer, so it can cook evenly.

You can roast or broil skin-on chicken breasts if desired, but avoid roasting them if you’ve stuffed them.

You can roast or broil skin-on chicken breasts if desired, but avoid roasting them if you’ve stuffed them. If you want to roast skinless chicken breasts, place them skin side down in a roasting pan and cook for about 15 minutes per pound.

If you’re baking stuffing inside a boneless whole chicken, place it in the cavity of the bird and tie the legs together with kitchen twine.

If you’re baking stuffing inside a boneless whole chicken, place it in the cavity of the bird and tie the legs together with kitchen twine. If your stuffing is moist and not dry, it should be fine to use as is. If it’s too heavy or light, add more or less breadcrumbs until you’ve reached a consistency that feels right to you (you’ll know). Make sure not to overfill your bird–if there’s leftover room in there after putting all of your ingredients inside, fill up on some more delicious veggies! And lastly: don’t forget about temperature control! You want all parts of this dish cooked evenly so nothing gets cold before serving time arrives (or worse yet burnt).

When roasting a whole chicken for a holiday meal, start checking internal temperature after about an hour.

When roasting a whole chicken for a holiday meal, start checking internal temperature after about an hour. This can be done with an instant-read thermometer or by cutting into the thigh meat and making sure it’s white all the way through (if not, keep cooking). The breast should also be cooked through; if it isn’t, increase heat to 425 degrees F and continue roasting until done.

When cooking other cuts of chicken pieces (such as breasts), check internal temperature at 30 minutes; if they’re not done yet, continue cooking until they reach 165 degrees F in the thickest part of each piece–usually around 10 minutes more per side.

It will take about an hour per pound of meat to cook your roast chicken.

You can expect to cook a whole chicken for about an hour per pound. This is assuming that you are using the oven, as this will be the most consistent way of cooking your chicken. If you are using a different method, like grilling or frying, then it may take longer or shorter depending on how hot your grill or pan gets and what kind of oil (if any) you use.

It’s important to note that when we say “cooking time,” we mean baking time–which means that once the oven reaches its desired temperature, it will continue cooking at that temperature until either A) something happens to stop it from doing so (like opening the door), or B) all of its heat has been lost through radiation and convection currents in its environment (which is why you should never leave food unattended).

Conclusion

We hope you enjoyed learning how to roast a whole chicken. It’s a tasty dish that’s sure to impress your family and friends at dinner parties!