Whole Chicken
Chicken · Protein
Beginner
Best Method
OVEN
Roast 425°F, 13-15 min/lb. Rest 15 min.
Only option — stovetop can’t surround a whole bird with heat. Spatchcock for faster, more even cook.
Pull temp: 160°F (rests to 165°F)
Step-by-Step
1. Pat dry, season inside and out (salt + pepper minimum).
2. Truss legs or tuck wing tips under.
3. Place breast-up on a rack in a roasting pan.
4. Roast 425°F uncovered.
5. Check at 50 min with thermometer in thickest part of thigh.
6. Pull at 160°F. Rest 15 min before carving.
Size & Portion Guide
3-4 lb bird: 45-60 min.
5-6 lb bird: 65-80 min.
Spatchcocked: cut 30% off any time.
Cornish hens (1.5 lb): 45-55 min.
Pro Tip
Spatchcocking (removing backbone, pressing flat) cuts cook time by 30% and gives crispier skin.