Roasting Chicken Article -
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How to Roast Chicken

You can make the perfect roast chicken! We'll tell you the kitchen tools, spices, and cooking tips you'll need.

Roasting Tools

All you need is a roasting pan (or a baking sheet in a pinch) and an instant-read thermometer.

Using a roasting rack set over the pan will help the chicken cook more evenly, since air can circulate freely. With a roasting rack, the chicken won't be resting in its own drippings, which will give you crispier skin. For easier cleanup, you can line the pan with aluminum foil.

Divine Brine

One secret to really flavorful, juicy roast chicken is brining: soaking in salt water. If your chicken is kosher, you're in luck: it's already brined. To brine a non-kosher chicken,

  • Dissolve ½ cup kosher salt (or ¼ cup table salt) in two quarts of water. Immerse the chicken completely in the solution and place in the refrigerator.
  • You should let it soak for at least one hour, but no longer than five or six hours.
  • Pour off the brine, rinse the chicken under cold running water, and pat it dry with paper towels. For extra-crispy skin, return the bird to the refrigerator and let it air-dry for another hour, or overnight, before roasting.

If you're not brining, still rinse the chicken under cool water and pat it dry with paper towels. Rinsing removes residue and some surface bacteria, and drying off the chicken helps the skin brown.

Dress It Up

A chicken roasted with nothing but salt, pepper, and butter is very tasty indeed. But it's also easy to build on these basic flavors. Chop up fresh herbs and tuck them under the chicken's skin along with a few pats of butter, or stuff sprigs into the chicken cavity along with quartered onions and cloves of garlic. Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat with extra flavor.

Rub It Down

Many cooks use a dry rub: a blend of dried and ground spices, rubbing them under the chicken's skin and inside the cavity. Since they're under the skin, the flavorings won't burn; plus they'll infuse the meat. This is a great way to add some spice if you'll be discarding the skin.

  • For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage.
  • For an Indian-inspired bird, mix together equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala.
  • To give the chicken a Thai flair, try a paste of ginger, lemon grass, green chilies, cilantro and lime juice.

Skin is In

Crispy, fragrant roast chicken skin is delicious. It is a bit fatty, though. But whether you eat it or remove it, always roast with the skin on, as it holds in moisture and keeps the meat from drying out.

A Bird You Can Truss

If you like, truss the bird before roasting it--that is, tie it with butcher's twine to keep the legs close to the body. This is not an essential step, but it does make the chicken slightly easier to handle, and it helps hold the stuffing in if you've stuffed the chicken.

  • To truss a chicken, cut about a 3-foot length of heatproof butcher's twine.
  • Lay the chicken on a clean surface with the breast facing up.
  • Hold one end of the string in each hand, and loop the center of the string underneath the chicken's tail.
  • Catch the ends of the legs inside the string, then cross the string over the chicken's breast, making an X.
  • Loop the string under and around the wings, then tie the string snugly in a knot across the middle of the breast. Make sure that the ends of the wings are tucked in.

Roasting Methods

There are two methods for roasting a whole chicken:

Regular method:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes.

High heat method (this creates a crispy, darker skin):

  • Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes.
  • Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the regular method.)

    Is it Ready Yet?

    Regardless of the method used, a whole chicken is ready when a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C).

    • The temperature of the meat will continue to rise slightly when you pull it out of the oven (this is called "carryover cooking"), so if the thermometer shows a few degrees below the target, give it a few minutes--the internal temperature might still rise to at least 165 degrees F (74 degrees C).

    • When you remove the chicken from the oven, cover it loosely with a doubled sheet of aluminum foil, and let it rest for 10 minutes before slicing. This redistributes the juices and results in moister chicken.

    Use this chart to determine how long to roast your chicken:

    Roasting Times Chart

    Weight (in lbs.)

    Regular Method

    High Heat Method

    2.5 to 3

    1 hour 15 minutes

    1 hour

    3 to 3.5

    1 hour 25 minutes

    1 hour 10 minutes

    3.5 to 4

    1 hour 35 minutes

    1 hour 20 minutes

    4 to 4.5

    1 hour 45 minutes

    1 hour 30 minutes

    4.5 to 5

    1 hour 55 minutes

    1 hour 40 minutes

    5 to 5.5

    2 hours 5 minutes

    1 hour 50 minutes

    5.5 to 6

    2 hours 15 minutes

    2 hours

    6 to 6.5

    2 hours 25 minutes

    2 hours 10 minutes

    6.5 to 7

    2 hours 35 minutes

    2 hours 20 minutes

    7 to 7.5

    2 hours 45 minutes

    2 hours 30 minutes

    NOTE: These times are for unstuffed birds. Add 15 minutes to the total cooking time if you're roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least 165 degrees F (74 degrees C).

      Jun. 11, 2009 3:54 pm
      I love roasting chicken.
      Jul. 6, 2009 4:06 pm
      I JUST put it in the oven. My chicken is 4 1/2 lb. What should I do? Go to 30 min and 60 min ? I'm a gambler, will do the 30 - 60 and letcha know. I used the recommended spice mixture, and the olive oil. I put two pieces of onion in the cavity. We'll see.... (*Second thought--I might cut the 30 back to 25 and the 60 back to 50.) As we used to say in the USAF, Roger! (on that skin)
      Sep. 27, 2009 7:08 am
      There's nothing like the smell of a chicken roasting on a chilly fall afternoon.
      Son Goku 
      Oct. 1, 2009 11:55 am
      this is my first bird and im nervous im trying to surprise my wife for dinner and im thawn out bird hope it works
      Oct. 5, 2009 7:24 am
      To help further insure crispiness, sprinkle salt directly onto skin. It thins it and makes it crackling crisp!
      Oct. 7, 2009 8:03 am
      I have the butcher butterfly my chicken. (Cutting the backbone out then flattening the chicken). That way the bird cooks faster and gets crispy all over. It's easier to cut and serve.
      Oct. 13, 2009 10:36 am
      Key is to rub down with lots of butter and keep it basted ALOT!
      Oct. 21, 2009 1:30 pm
      Cook it to 165 F.
      Oct. 24, 2009 11:10 pm
      hi i have to cook chicken pieces for 50 people when i bake it what temp and for how long any ideas?
      Oct. 26, 2009 3:40 am
      agree with the post on convection roast, if you're thinking of buying one, be sure there is more than one fan. back to the chicken, save ALL the scraps and bones it makes the BEST chicken soup the next day.
      Oct. 27, 2009 8:11 pm
      Sounds good!
      Oct. 29, 2009 7:13 am
      my question is; do you add salt to a chicken that has been brined?
      Nov. 12, 2009 12:03 pm
      no you dont have to add salt to a chiken, or anything for that matter, that has been brined. The muscles soak up enough salt during the brining process and addig salt will make it too salty
      Dec. 2, 2009 11:02 pm
      I'm in the dark as to temp/time by weight.....
      Dec. 7, 2009 4:01 am
      thanks for this sweet recipe,i tried it my daughter ate half of the chicken i had to stop her.
      Dec. 15, 2009 3:50 pm
      Have used this recipe four times now. Always excellent results. With 5 lb birds, use about 30 and 45 minute periods, roasting the bird breast down for the first stage. Instead of rubbing with olive oil, this time I sprayed with a pan spray. Lots easier and not so likely to let the bird slip and fall on the floor!! Then, I rubbed in the spices. So far, so good.
      Dec. 28, 2009 3:02 pm
      I only stumbled on this site recently and I've already used this twice, and it keeps getting better. The first time was a 4lb bird, for Christmas two 6 lb guys and they were wonderful. Onion and garlic in one cavity, quartered oranges in the other. Simply scrumptious !!!!
      Jan. 10, 2010 3:42 am
      i am a novice in cooking. with the new year thought i would try my own cooking and try and lose a bit of weight as well in the process. will need simple recipes to follow. will try chicken roast and yorkshire pudding today. wish me luck
      Jan. 12, 2010 2:03 pm
      I just cooked (2) 6 lb. whole chickens in the oven. I cooked them at 250 degrees for about 4 hours. Perfect. You will certainly want to use a probe thermometer to check for doneness. All ovens are different.
      nicky gene 
      Jan. 14, 2010 8:07 am
      i love every thing about the chicken the brest legs and thiys oh my it good
      Jan. 15, 2010 2:00 pm
      Cound anything be better than simply sprinkling the bird with seasoned salt and sliding pats of butter between the skin and the breast? I also add a quartered onion and celery stalk to the cavity and bake uncovered. If I get around to it, I baste once during baking. Love that crispy skin when it's done! Don't forget to safe whats leftover for chicken soup!
      Jan. 17, 2010 9:03 pm
      I roast a chicken every Sunday and the best, most flavorful and easiest way I've found is to first rub the whole chicken with salt and pepper (under the skin and inside included) and then with prepared pesto and lemon juice. I use about 1/2 cup pesto and 6Tbs lemon juice for a 5lb bird. I roast at 350 until the bird is 165 degrees. I use the leftovers all week in pastas, and salad. the chicken stays extremely moist from the olive oil and the basil gives the chicken a sweet and mild flavor and the citrus gives a really nice freshness and also helps to tenderize the bird.
      Jan. 22, 2010 4:10 am
      I smoke, bake and grill chickens. The best tip I have found is to rinse birds and dry them. Rub down with olive oil, salt, pepper to the point you think you have used way to much.(bird is black and orange,Lowerys) Sprinkle garlic etc. Cover with plastic wrap lightly, let stand in refrigerator overnight. Allways use a thermometer or over cook. I had my doubts about this! Twenty years and over two hundred birds later they are still the big hit at hunting, fishing camps etc.
      Jan. 23, 2010 7:25 am
      All these ideas sound wonderful. I have my bird in the fridge and can't wait to try this for dinner tonight. Thanks!
      Nurse Tammy 
      Jan. 27, 2010 7:01 am
      I adapt my rub spices to compliment the other dishes in my meal. Italian gets the oregano,garlic, basil; Mexican gets the cumin, cilantro, spicy mixture. There are so many possibilities and have not yet found a bad mix!!!
      Jan. 27, 2010 8:01 am
      I have a HALF chicken for tonight's dinner but never see recipes for cooking it. What temp? How long? I've done whole roast chickens for 20 years but am kind of nervous cooking a half chicken.
      Feb. 5, 2010 5:21 pm
      Well, after about a third of the posters asked for time & temp, with no definitive answer. The best I've found is simple. Preheat to 350. Roast for about 15-20 minutes/lb. Start checking the bird a little early to make sure you don't overcook it. I usually brine my birds and baste with melted butter first, then a brief broil on each side to brown, then at 350 for cooking.
      Feb. 5, 2010 5:24 pm
      Forgot to add, turn the bird over halfway thru the roasting.
      Mary Jane 
      Mar. 15, 2010 8:44 am
      do you put the cover on the roaster when roasting whole chickens in the oven?
      Mar. 25, 2010 1:31 pm
      Set oven to 350. 4-6lb birgs go 1.5-2hrs, 6-8lbs go 2-2.5hrs as a rule of thumb. But you should always check w/a meat thermometer to be sure (inner thigh should be at 180), or use one of those pop-out timers.
      Apr. 3, 2010 8:44 pm
      I am guessing no to a cover? That was my same question. Just stuffed my bird and I am going to bake it tomorrow. I have it in a small cassorale dish. I'm guessing I better transfer it to a larger pan right?
      Apr. 9, 2010 3:16 pm
      I soak my chicken in a bottled lemon juice and water bath.Just cover chicken with water and sqeeze out about 5 or 6 squirts of lemon juice.Soak for at least one hour and up to four.This will make the chicken moist and seems to plump the meat up to make a more enjoyable and tastier texture for every bite.
      Apr. 9, 2010 3:44 pm
      I'm sorry On my last comment I did'nt say to rinse and pat dry the chicken and use what ever spices you want to roast the bird. I just use salt,pepper, garlic pwdr, onion pwdr and sage after a rubdown of olive oil.I also put a couple of pats of butter on top of the bird before placing in the oven.Don't forget to baste every 15 minuets or so. A 1/4 cup of dry vermouth also helps for flavor and adds to the sauce.Roast at 350 for 1 and 1/2 hours, uncovered.Let rest for ten minuets. Serve with mashed potatoes and corn or a green veg.Recommend to put sauce on the potatoes and over chicken.
      Apr. 16, 2010 7:21 am
      roasted chicken is lovely especially if you roast the bird with unpeeled garlic cloves it adds an amazing flavour..
      Apr. 21, 2010 9:10 am
      I don't know if you have seen the rack that holds a can of beer,that lets you put spices in the beer(pour some out before adding spices). Then slide the chicken on rack which is upright and cook's really nice. Best to use a warm beer.
      May 3, 2010 8:04 am
      ICATER Thank you for that bit of information regarding the salt to help crisp the chicken
      May 13, 2010 10:54 am
      There are two sizes of chickens available where I live: around one pound, and about nine pounds. (The first is supermarket chicken, the second is farmer's market chicken. The second is a lot cheaper per serving but not always available.) I've found that the high-heat method works wonderfully for the smaller chickens but doesn't properly cook any chicken bigger than about seven pounds - you need to use the low-heat method for bigger chickens, especially stuffed ones.
      Jul. 2, 2010 3:50 pm
      Do you ever cover the chicken that is baking in the oven?
      Jul. 30, 2010 11:21 am
      If I wanted to freeze a fresh chicken would I brine it first and then freeze it or brine it after I thaw it?
      Aug. 5, 2010 11:53 am
      I want to stuff a whole chicken, but I am on a low carb diet. Any suggestions??????
      Sep. 5, 2010 9:23 pm
      love chicken ... do lots with the leftover
      Oct. 17, 2010 2:02 pm
      I get lots of compliments on my simple butter under the skin here and there, salt and pepper inside and out. Also, agree with everyone with the celery, onion placed inside just to add a nice flavor. After a couple of bad experiences with stuffing a bird prior to baking, I now bake at least 30 minutes empty, then stuff and place back in the oven. Also, I never cover my bird until it is out of the oven.
      Nov. 19, 2010 4:21 pm
      Just made it for the first time and it was the best chicken I have ever had!! All I did was coat with olive oil, then butter and sprinkled a little salt and pepper. Then basted every half hour.
      Nov. 27, 2010 12:07 pm
      This is such a useful page. I just recently started experimenting with roasting a chicken and this page has been so informative for me.
      Dec. 4, 2010 1:45 pm
      all the tips sound great. I read them all, and then use whatever matches my pantry. It's hard to mess up roasted chicken. I put one whole onion, quarterd in the cavity. Then put peeled carrots and potoes around the bird in the roasting pan. Nobody mentioned gravy and its a must in my opinion. After the chicken has rested, remove the vegetables to a serving platter; cover and keep warm. Strain the pan juices into a med. sauce pan.Put pan in the fridge and chill so that the fat coagulates on top for easy removal. put the defatted drippings on the stove and reheat over med. heat to boiling. Make a slurry of 3/4 C. water and 1/2 C Flour. Stir or shake till smooth.Stir into boiling drippings and stir until thickened. This is so good over mashed potatoes and the chicken meat. No additional seasonings are needed since the juices have all the seasonings from your chicken in them. You remove a lot of the calories when you defat the pan of drippings, but you will not lose any of the flavor by
      Dec. 12, 2010 3:04 pm
      So simple but so good! I cooked a 5.3 pound chicken tonight for my family using the "regular" roasting method. I plan on using the rest of the chicken for chicken soup tomorrow, so I decided to put the butter/herbs on the outside of the skin so that it wouldn't flavor the meat too strongly for the soup. I brined it in saltwater as recommended (I brined mine for 2 and a half hours in the fridge)and put it in the roasting pan on top of some celery ribs since I don't have a rack for mine. I made a compound butter with crushed bay leaves, sea salt (be careful not to oversalt the butter if you brine your chicken too), fresh cracked pepper, lemon peel (dried and ground up, can be found in the spice aisle) and regular paprika. I stuffed an apple in the cavity with slits cut in it for moisture. I roasted it covered for the majority of cooking time, and for the last 40 minutes I left it uncovered to brown the skin. 10 minutes before it was finished, I spooned some of the juices back over the ch
      Dec. 14, 2010 1:05 pm
      It's driving me crazy, so I have to leave a comment...For all the people asking why there's no cooking time listed, go up two sections above the "Roasting Times" chart and read the one titled "Roasting Methods." The temperatures are explained there.
      Dec. 24, 2010 3:15 am
      I'm in China and my family really like the dinner I make today. The roast chicken is fine, but I dried it too over last night that only 1 hour's roasting with 175 degrees C made it a little burnt. Mom and Dad really appreciate the stuffing I made according to another recipe on this website which is something like raisin rice with turmeric. Thank you ~
      Jan. 8, 2011 9:01 am
      Cooking is very simple, just dont ever feel stressed or make it difficult. Obviously you dont want to overcook or burn or dry chicken out.. Cooking something actually has no set rules or boundries it is as endless as our imagineations. :)
      Jan. 11, 2011 4:54 pm
      Jan. 13, 2011 12:24 pm
      If you roast your chicken in one a roasting bag will it affect the cook time?
      Jan. 15, 2011 3:10 pm
      A friend of mine was told that roasting a whole chicken is the easiest meal in the world. She is NOT a cook usually. The other friend of mine gave her the same basic instructions as above. She also forgot to tell her to remove the extras inside the chicken. EWWW!But her skin did turn out perfect.
      Mar. 1, 2011 1:13 pm
      WHen family is amall and chicken is large.... remove leftover chicken from bone and use drippings to make gravy. Put boneless chicken in the grave and use with ceramed potatoes or rice.... Leftover chicken in gravy can be baked in pie, (using store bought ready to bake crust) I like it with just chicken and gravy for meat pie, but you can add can of mixed veggies if you wish. Three meals for one couple from one whole roasted chicken!
      Mar. 22, 2011 12:56 pm
      thanks for this! i appreciated you putting up cooking times!
      Apr. 28, 2011 1:01 pm
      This is how I roast my birds. However there is some things I do that aren't mention...I will add carrots onions garlic after I coated them with a bit of olive oil along with black pepper corns, or regular black pepper a branch of rosemary and a sprig of fresh thyme. I will NEVER use any other type of stuffing as stuffing is made of bread, and bread draws juices out of the bird leaving the bird dry, and rather then regular pats of butter, I prefere to use other juice in my bird, rather then basting, I tend to inject turkey stock into the meat as well as under the skin, the bird is super moist, but beware as you can hit an oil or juice pocket and burn yourself when checking the meat's temprature.
      May 2, 2011 2:32 pm
      I just put two 5lb birds (large family, lol) in the oven for supper tonight. I rinsed, dried, coated with a mixture of butter, garlic, crushed red pepper and parsley (spread smells heavenly:) and put a half an onion in the cavity of each. I will let all know tomorrow how they turn out..cannot wait!!
      Chef Janine 
      May 6, 2011 10:19 pm
      Had a 5.12-lb chicken-too lazy to cut up-found you: bought a lemon, 1 vidalia onion, 1 small tub blue cheese crumbles, 1 head garlic, used 1 stick real butter, used "rock" salt (2c in 4qts water into a large soup pot to brine chicken in fridge=5 hours). Day 1 brined,drained/rinsed & pat dry/stored in fridge overnight, uncovered; Day 2-no added salt-used Mrs.Dash table blend,generously sprinkled inside cavity & all over outside skin. Next, stuffed under skin: pats of butter(from 1/2 stick),peeled & smashed garlic cloves(1 head) and small tub of blue cheese, making 2" incisions @ edges and lifting skin (tip=use disposable gloves)stuffing under skin on breast,upper leg, back, sides etc. Then, filled inside front & back cavity w/ alternating lemon and onion wedges(1/8 cut or smaller). Melted the other 1/2 stick of butter and poured over front & back of chicken & massaged all over, added extra sprinkle of Mrs DASH finale. Started breast-down-cooked @ 450 heat-15 min then - 1hr 35 min. @ 3
      May 13, 2011 5:59 pm
      Thanks so much for the helpful information!
      Sep. 10, 2011 5:56 pm
      Not sure another comment is necessary... but I'll share anyway. I used the regular method and did not brine. Just rubbed the whole, unwashed, but dried, chicken with olive oil, lots of salt and pepper, put a 1/2 lemon in the cavity with about a 1/3 of a head of garlic, unpeeled, and cut the cloves in half. Awesome, thank you for the cooking instructions. :)
      Oct. 3, 2011 7:51 am
      This is an excellent resource. The only thing I would change would be to increase the cooking times 10 extra minutes per pound.
      Oct. 3, 2011 7:52 am
      PS- soaking the chicken in brine turned out a superb chicken. Thanks!
      Oct. 5, 2011 10:57 am
      I make a roasted chicken about once a week and I use Bethenny Frankel's Boyfriend Chicken recipe and I have never screwed it up. Just google it and it should come up. It is VERY versatile. She uses different cooking times then this website and I have found them to work perfectly.
      Dec. 9, 2011 10:54 am
      do you cook 2 chickens twice as long as 1?
      Jan. 18, 2012 5:25 pm
      Regular method: Preheat oven to 350 degrees F (175 degrees C). Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. High heat method (this creates a crispy, darker skin): Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the regular method.)
      Jan. 20, 2012 4:08 am
      I tried this receipe for my family's Christmas dinner in December. It was awesome! My 1st roasted chickens impressed my in-laws..thanks!!
      Feb. 4, 2012 3:16 pm
      How do you save these tips to your own personal library?
      Feb. 8, 2012 11:33 am
      To save push ctrl and c. Highlight what you want and then push ctrl and p to paste it. If you have MS ONENOTE you can copy n print straight to a notebook..
      Feb. 22, 2012 4:11 am
      For some slightly unusual flavor, sprinkle ground cinnamon, orange zest, and paprika over the top. Skin has some special flavor all its own, and the flavors will penetrate into the meat to give a hint of flavor that your guests will puzzle over, then delight once they learn what your secret is. Plus, the flavors add to the gravy (if you make it). Yummy!
      Feb. 22, 2012 5:08 am
      how do I add these recipes to my recipe box????dj
      Feb. 22, 2012 8:35 am
      Got this from a Greek friend of mine, cut a lemon in half & chuck both halves inside the chicken. That's it, roast as usual. Comes out great!
      Feb. 22, 2012 10:36 am
      I noticed one comment that they stuffed the chicken and were going to roast it the next day. I never stuffed a chicken until right before it's being roasted. Am I wrong on this? It sounds like a food safety issue to me. Love roasted chicken, especially with the celery, onion, lemon and seasonings in the cavity - then butter under the skin. Delicious and so juicy.
      Feb. 22, 2012 11:51 am
      Never done the brine before, can't wait to see how crispy the skin come out.. Cooking this bird tonight.
      Feb. 22, 2012 1:17 pm
      Not enough answers on if the chicken should be covered. The only two times I have roasted a chicken, I've done it uncovered as it says to, but they practically explode grease all over my oven. My husband says no more roasted chickens. Help!
      Feb. 22, 2012 6:08 pm
      how about liquid smoke????
      Feb. 22, 2012 7:00 pm
      I have a large roasting oven, a Christmas goft. I want to roast two smaller chickens in the roaster at a time, along with baking potatoes. Will the baking time be based on the total weight if the birds?
      Feb. 22, 2012 9:12 pm
      Yes, chicken can be roasted in a covered pan. I have several of those old blue speckled enamelware roasting pans & always use those for any type of poultry. Covered poultry roasts quicker than uncovered so you'll have to adjust your cooking times. NEVER trust poultry cooking by timing it. ALWAYS use a thermometer. I usually just rinse & dry my bird then place in a roaster sprayed with cooking spray. I put the lid on & seasonings whatever. Then I can use the leftover meat for anything because it wasn't pre-seasoned. I baste a time or two with the drippings. Basting & being covered while cooking makes the meat moist. Roasted poultry can be really easy or very fancy but will always be good.
      Feb. 23, 2012 10:55 am
      can't find the option for saving to my recipe box on this page
      Feb. 24, 2012 8:50 am
      Thanks for the original recipe posting and all he good ideas in the comments. Personally, I would never cover the chicken or use a high walled pan, Covering steams the chicken and high walled pans don't allow hot oven air to circulate around for even browning. As for oven mess, an inexpensive roasting pan with slots allows most of the excess fats to drip down and not splatter onto the oven interior. As for oils, I would never use a cooking spray or vegetable oils. The best drippings come from butter mixed with the poultry juices. Gravy and reduced sauces from the drippings that are based on other oils taste terrible. Butter rules. I do disagree with rinsing and drying; it's become a dangerous and unnecessary practice that is more likely to spread bacteria to other kitchen surfaces. Just use paper towels to remove moisture and any slime that may be in supermarket packaging. The USDA recommended against rinsing poultry years ago. Just think about it - cooking to the proper tempera
      Feb. 24, 2012 11:07 am
      I have an oval 6 qt. crockpot with removable liner and use a Reynolds crockpot liner and can cook lg. 6-8 lb. with cut up in wedges potatoes and sliced carrots and takes about 5 hours on high. There's less mess when you use the liners.
      Feb. 24, 2012 11:08 am
      I've also cooked whole turkeys which I cut in half the same way minus the vegetables.
      Feb. 25, 2012 9:50 pm
      Such an amazing recipe.. loved reading all the comments.. u guys are sch an expert.. thanks dear for this wonderful chicken recipe..will surely mke it for Easter
      Feb. 26, 2012 8:18 pm
      My own thoughts... I avoid brining, though I understand what it does. I can't take any more salt in my diet. Capons or barn raised birds rock. If you don't understand that, try one, and you will understand. Boning them out and grilling the birds yeilds astounding results. If you must "roast" them whole, good enough, let them warm to room temp, and stuff some herbs and spices under that impermeable skin... Blanch that skin with boiling water, before seasoning it and roasting it to make it extra crispy. Roast it iverted, for 70% of cooking time that you fully cook the dark meat, while not overcooking the white meat, and retain all the meat juices. This is pretty simple to succeed at, and incredibly easy to screw up by ignoring the basics, and highly rewarding when you get it "right"!
      Feb. 29, 2012 9:48 pm
      Several months ago on the Cook's Country TV show, they had a segment on lemon roasted chicken, that is great, it made me laugh as Chris Kimbel starts out with "...cut a lemon in half and shove it up the back of the chicken" this recipe calls for brining, cutting the backbone out, mix of lemon zest, sugar and salt between skin and flesh, place in roasting pan with no rack, Add 1/3 cup lemon juice, 1 cup chicken stock, 2 cups water. 475 oven for 1 hour. bast for crisper skin. I've made this so many times that aside from brining it take less than 2 hour from start to finish and the lemon flavor is just right.
      Mar. 1, 2012 5:10 am
      I do roast chicken old fashioned way, rinsing real good and paper towel dry. butter under skin & outside skin. Slightly salt inside, bread stuffing with butter half skinned chopped apple,& seasoning makes a nice moist stuffing.
      Mar. 1, 2012 5:20 am
      Sprinkling of orange zest, ground cinnamon & paprika sounds different and unusually tasty, I'll will try that one.
      Mar. 4, 2012 7:12 am
      All excellent tips but in the end nothing beats roasting chicken in a convection oven.
      Mar. 11, 2012 7:14 am
      Thanks for this. Can't wait to try it.
      Mar. 11, 2012 10:57 am
      Made my first roasted chicken today followed the instructions except for the brine. Turned out excellent! I made my own rub of garlic salt, pepper, celery salt, red pepper flakes, cumin, and ground ginger. I also stuffed the inside with fresh garlic, onion and some orange wedges! Yummy and juicy!
      Mar. 19, 2012 12:27 am
      ohhh no cant wait long for this ..thankyou very much .........
      Apr. 18, 2012 7:15 pm
      I finally roasted my first bird, I don't know what took me so long!!! the roasting time chart here was particularly useful, as were the tips and recipe links. It came out great, thanks for the help!!!
      May 1, 2012 2:31 pm
      Thank you! My roast chicken always comes out perfect and juicy!
      May 10, 2012 6:37 pm
      I do lots of cooking, but some basics I have completely missed. That is the case with roasted chicken. I've never done one! This is a very helpful article. I am going to try out one of the rubs suggested here. Thanks
      May 24, 2012 6:12 pm
      This is a gr8 article about how to roast a chicken. I will try them all next time. Thanks for this helpful article
      May 25, 2012 2:28 am
      i love roast chicken
      Jun. 9, 2012 2:20 pm
      I have never covered my chicken to roast it; I either put it on a rack or sit it on some carrots and celery, which acts as a rack. The fat drips down to the bottom of the pan, and doesn't splatter up my oven.
      Jul. 23, 2012 1:33 pm
      excellent article..I learned a lot...soaking in salt water is what my mom used to do and patting it dry to make it crispier...knowledge that I had forgotten. Also, the way to use spices was very helpful. A short, full of information article! I can now roast my chicken with confidence! Thank you!
      Jul. 28, 2012 2:33 pm
      I've never tried brining or air drying a chicken before. Super excited to do this and it's in the fridge brining right now! Hopefully, it will turn out moist and crispy!
      Oct. 25, 2012 6:02 am
      Oh my lord. First time making this chicken. I made two the first time, and since chicken was on sale last week, I made 3. This is so yummy. The way the lemon infuses the whole of the chicken, and the skin on top is crisp and delicious. I am making some chicken noodle soup today from the left overs and making my own stock. Thank you so much for this recipe. It has fast become a favorite in our home!!!
      Jan. 21, 2013 9:55 am
      This was a big hit in my household...thank you soooo much
      Jan. 30, 2013 9:34 pm
      I am going to make one again this sunday but this time put a boat loud of carrots on the bottom of the rosater pan to roast along with the chicken, I did this last time I made it and they were the best roasted carrots I ever had, they also help keep the chicken off the bottom of the pan.
      Feb. 19, 2013 7:22 pm
      I put it in a cooking bag and it's done in an hour with no worry.
      Feb. 20, 2013 4:17 am
      If Ur looking 4 temps & times, they're in the last paragraphs of article. I cut/pasted it here 4 UR reference: There are two methods for roasting a whole chicken: Regular method: •Preheat oven to 350 degrees F (175 degrees C). •Roast whole thawed chickens for 20 minutes per pound, plus an extra 15 minutes. .High heat method (this creates a crispy, darker skin): •Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. •Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the regular method.) Is it Ready Yet? Regardless of the method used, a whole chicken is ready when a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C). •The temperature of the meat will continue to rise slightly when you pull it out of the oven (this is called "carry
      Feb. 20, 2013 6:34 am
      Covered or uncovered? Or do you uncover it partway through the roasting time. I can't seem to find any info on that.
      Feb. 20, 2013 7:47 am
      Try cooking upside down for the majority of the time. Upright 15 min at 450, turn over and cook 1 hour 15 min at 350 + or -. I rub with oil salt and pepper and stuff with onion, tarragon and lemon or what ever else I have on hand. The breast meet is moist and very tasty and skin is crisp.
      Feb. 20, 2013 11:39 am
      Cover or not cover: If you cover, the white meat may remain a little moister, but the skin will not get as crisp - I had to throw out the skin when I tried this. I also found the chicken had more of a "steamed" texture, which I don't like. If you cook uncovered, you will get more of a "roasted" flavor, and the skin will be perfect. Personally, I never cover when roasting a chicken. Always, always use a thermometer. You will never dry out your chicken if you take it out of the oven at 160, then cover with tinfoil and let it continue rising to 165. Great article!
      Feb. 21, 2013 5:04 am
      Roastrd chicken makes great chicken and dumplings with the left overs
      Feb. 21, 2013 6:45 am
      I'm trying to improve my cooking abilities. Like this info, it's usually something so simple and yet so effective. I love learning these simple tips with a big impact. thanks
      Mar. 4, 2013 4:33 pm
      Old trick from my mum is to place strips of bacon under the skin. Everything's better with bacon right?
      Mar. 5, 2013 2:31 am
      Um... Am I the only one who doesn't know how to season under the skin? Do you cut the skin away from the meat?
      Mar. 9, 2013 6:00 am
      I learned about brining poultry from my daughter's boss who owns a very successful "Golden Fried Chicken" restaurant in our tiny southern town! So moist, juicy and tender I asked my daughter for the secret. To prepare the chicken for the next day's frying it get's soaked over night in a brine of cold water and garlic salt. Using hot water will cause the meat to soak up too much of the garlic salt and will be too salty! Ever since then I have prepared all of my poultry this way, even my holiday turkeys. For the grill I also brine my chicken to guarantee a moist and juicy piece of bbq. UNDER THE SKIN,SUGGESTION FOR DAYDRA: PLEASE NOTE*************** While preparing chicken to season under the skin, USING moist fingers you can easily separate the skin from the meat to form a "pocket" where you will be able to stuff butter, olive oil and/or your spices and seasonings of choice. After doing this a couple of times you will be able to season under the skin with great ease. I taught my
      Apr. 29, 2013 12:45 am
      @Daydra: You can lift up the skin at the edge and lift it up with your finger or you may be able to use a spoon if you are careful. The goal is to get it in the breast area. If you can't get all the way to the end, that's not a problem, the butter or oil will spread from from where you put it. You will probably have to do the left and right halves separately. The skin tends to be more attached along the centre-line of the breast.
      May 13, 2013 5:42 pm
      I like to let the chicken watch episodes of How I Met Your Mother before I cook it. It makes the chicken feel better and that makes the chicken taste better. You just have to be careful not to let raw chicken sit out for too long. A roasted chicken is a great protein to center a meal around. In the end, it's a great main dish.
      Jun. 17, 2013 3:56 pm
      I use this brine for quartered chicken legs. After I pat the legs dry, I put butter, salt, pepper, Italian seasoning, onion powder, and garlic powder under the skin and all over the outside the chicken. I roast the chicken at 325 for about an hour and 15 minutes. Soooooo goodd. Nom nom nom nom nom!
      Aug. 22, 2013 9:39 pm
      Used this tonight to make my first chicken ever. The whole thing turned out amazing. And the skin....omigosh. It was perfect. The most amazing golden brown in color, the perfect crisp, and nice and moist. This is going to be my go to guide for the rest of my life, because that was the greatest meal ever:)
      Aug. 24, 2013 6:57 pm
      oh man I just put my chicken in the oven I can barely wait
      Dec. 7, 2013 3:09 pm
      I finished putting the bird into the oven. It is about 23 pounds. How long should i cook it? Just to let you know, i am a gambler, and that has absolutely nothing to do with this. Well, in the FFA we always said, BALLS!
      Feb. 11, 2014 3:08 pm
      In the USA, most all chicken that is not organic is dunked into ammonia water. It was all over the news in 2013. (cannot remember the dates, just being appauled and so disappointed at what the FDA allows). Unless you know who and how your chicken was processed, you may want to rinse it off. When I cannot buy Organic, I soak my chicken or parts a few minutes in fresh water, then rinse well under running water, then proceed with recipe.
      Mar. 1, 2014 12:09 pm
      Can anyone help please I need to make 3 5lb roasted chickens all at once anyone got an idea how long to cook? Thanks
      Mar. 15, 2014 4:52 pm
      I would use the chart listed (you choose hi-heat or regular), (add 15 min for stuffed as mentioned) then rotate chickens at their half time. Use a thermometer to check temp, mine shows 180deg for a whole chicken. Make sure you insert the thermometer deep into the chicken and not into the cavity.
      Mar. 15, 2014 4:57 pm
      Ok, I have roasted about a dozen whole chickens and am still trying different things. I haven't tried brine yet. I use about a tsp of salt per pound of meat (not bones) or less. This time I ground garlic powder, onion powder, sage, a bit of Tuscan seasoning, salt, and less seasoned salt. I rub olive oil over the bird, rub on seasoning, push seasoning under the breast skin. Then I roast uncovered at 400 for about an hour or so but will try the heat and times listed and see how it goes. -Stuffing: For less carbs and great flavor, I stuff our chicken with mushrooms, not sliced but quartered.
      Mar. 29, 2014 6:10 pm
      DO I COVER WHILE ROASTING? Thank you in advance for the help!
      Doug N 
      Mar. 30, 2014 3:17 pm
      I use a beer can chicken roaster - available at Harbor Freight. It has a holder for a can of beer and the chicken sits on top. Works great and the chicken doesn't sit in any of it's juices.
      elizabeth powell 
      Apr. 2, 2014 5:04 pm
      how can u put this in recipe file
      Apr. 16, 2014 4:53 pm
      Trying my first roasted chicken....reading all of the tips...hope it turns out good
      May 14, 2014 6:42 pm
      This is my favorite meal...I thinks its time that I can start playing with different flavours I always go.back to the familiar flavours.
      Jul. 10, 2014 2:37 pm
      I always cut my chickens in half. Faster roasting time and all the skin gets crisp, not just the top. I mix butter and smoked apple salt and put it under the skin and on top of the bird. I leave it alone, no basting. Just ignore it for 1 1/2 hours at 375 (for a 3 lb half bird). Skin gets so think and crispy. You will not do it any other way. You can also add stuffing to the cavity and just hold it in with foil. Works really well.
      Sep. 16, 2014 12:35 pm
      Worked on a 5 man push boat out of CC,TX. The Captain had one food request.. Roast chicken on Sunday, basted with fruit cocktail juice. YUM
      Oct. 15, 2014 5:47 am
      Sometimes when I roast a chicken I also put celery into the chicken with onions. Mmmm!
      Nov. 6, 2014 3:32 am
      I just wanted to talk about this advise. "If you're not brining, still rinse the chicken under cool water and pat it dry with paper towels. Rinsing removes residue and some surface bacteria, and drying off the chicken helps the skin brown." It's not longer advised to rinse chicken as it spatters/splashes bacteria all around the sink area. You should simply pat dry with paper towel. Any bacteria with be killed in the oven.
      Aug. 11, 2015 6:54 pm
      Good instructions and I totally agree about brining. It makes a big difference with the taste.
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