How Long It Takes To Cook A Whole Chicken In The Oven

Cooking a whole chicken is straightforward if you remember one key formula: 375 degrees Fahrenheit for 20 minutes per pound. To utilize this formula, you've got to know the weight of your chicken. While the packaging should indicate how much the chicken weighs, a heavy duty kitchen scale, like this one by Greater Goods with a 22-pound capacity, is handy if you're unsure. Once you've got your oven heated to 375 degrees and your formula in order, get that kitchen timer going, baste periodically to keep things juicy, and remember to check in with your bird during the last quarter of baking with a meat thermometer. If you happen to be without this key roast chicken kitchen tool, insert a knife or fork into the thickest parts of the chicken deeper into the baking process, until all juices run clear.

Check if your chicken has reached an internal temperature of 165 degrees by inserting the thermometer in the thigh and breast of the chicken. Don't fret if it takes a bit longer than expected, as conventional ovens vary in cooking time and temperatures, but it's typically not significant. Once the internal temperature has reached 165, crank up the heat and broil it for a final five minutes for an attractive golden finish. When done, take the chicken out of the oven, allow it to rest for 10 or so minutes. Then, carve away on a cutting board or flat surface, starting with the thighs.

To get the perfect chicken every time, a few simple steps can make quite a difference. Before you even turn on the oven, dry out your chicken as much as you can. Though it may sound counterproductive (who wants a dry chicken?), this initial step removes unnecessary moisture, allowing the chicken skin to get extra crispy in the oven while the meat stays juicy within. This can be achieved by patting the chicken dry with paper towels and allowing it to rest in the fridge overnight to air dry.

Consider trussing your chicken, too. This involves using kitchen twine to tie the chicken's legs and wings closer to the breast, which then exposes the area below the breast and allows the chicken to cook more evenly throughout. Now that your chicken is contained, lift it onto a cast iron pan or baking dish before proceeding to marinate the chicken. Rub the chicken with oil or butter, carefully lifting the skin to oil the meat directly. Massage the exterior of the chicken with oil or butter, salt, and your chosen aromatics or fresh herbs (garlic and rosemary make for fine choices). 

Don't forget to oil the bottom of the chicken as well for optimal flavor and texture. Optionally, cover the pan with aluminum foil at the start of roasting. While it can help retain juice and flavor, eventually remove the foil to allow the bird to cook thoroughly and reach a desirable crisp.