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This is a handy temperature and time guide for roasting chicken, along with some food thermometer basics and handling leftovers safely.
When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken...
Our recipe for roasting a whole chicken is easy and adaptable to what you love. We use a preheated 425°F oven to guarantee crispy, golden-brown skin and firm, juicy meat. If you prefer roasted chicken with softer, fall-off-the-bone meat, roast at 325°F. Makes approximately 4 servings.
After brining, pat the chicken completely dry with paper towels. This will help the skin crisp up during roasting. Set your oven to 400°F (200°C). This is the ideal temperature for a beautifully roasted, evenly cooked chicken. Tuck the chicken wings underneath the breast. This keeps the tips from burning and ensures an even cook.
Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Updated on December 9, 2021. Learn how to make perfect roast chicken right in your own kitchen. We'll tell you the tools, spices, and cooking tips you'll need to roast a whole chicken, including how long to cook it and how to get the juiciest meat, crispiest skin, and most delectable flavor. Is your mouth watering yet? Let's get started!
Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
However, the very best way to get a roast chicken just right is to measure the internal temperature with an instant-read thermometer. It’s ready to come out of the oven when the temperature begins to climb past 160 degrees Fahrenheit.
Oven Temperature. You can successfully roast a chicken at pretty much any oven temperature, though the timing and results will vary. Go low and slow for a very tender, falling-off-the-bone flesh...
While the USDA recommends cooking chicken to an internal temperature of 165°F, which pretty much instantly eliminates any risk of foodborne pathogens like salmonella, we advise most home cooks to not go that high, at least not for the breast meat.