How long does it take to cook an 8 lb chicken? The best time and temperature for roasting a chicken.

Here is a good rule of thumb when roasting a whole chicken- heat your oven to 400 to 425 degrees F and bake the chicken for 15-20 minutes to get a nice golden brown color on the outside of the chicken. Reduce the temperature to 350-375 degrees F, and cook until an instant-read thermometer registers 165 to 175 degrees F. The juices will also run clear when the chicken is cooked. Baking at a high temperature at the beginning gives it a once browning, and then turning it down gives an extra juicy and tender meat.

How long should I cook a whole chicken per pound?

The general guideline for roasting a whole chicken is about 15-20 minutes per pound at a temperature of 375°F (190°C) after the initial high-temperature roasting. For example, an 8-pound chicken would take approximately 2 to 2.5 hours to cook.

How long should I let the chicken rest before carving?

Let the chicken rest tented with aluminum foil for about 15-20 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, resulting in a juicier bird.

How to tell if a whole chicken is fully cooked?

To check the doneness of a whole chicken, you will want to check the temperature in the deepest portion of the thigh without touching the bone. The temperature should be between 165 and 175 degrees Fahrenheit. The best way is to use a good instant-read thermometer.

Can I roast chicken with vegetables?

Yes, you can roast the chicken with vegetables. Placing vegetables around the chicken in the roasting pan adds flavor and creates a complete meal in one dish.

How long does it take to roast a chicken at 375 degrees?

If you are only cooking the chicken at one temperature, 375 degrees F is best. Roast your chicken for 15-20 minutes per pound. A normal-sized 5-pound chicken will take about 1 hour and 40 minutes.

How Long to Cook Whole Chicken Recipe Perfect & Juicy

Ingredients

Scale

1 whole chicken (about 8 pounds) you can make with smaller 4-5 lb chicken*
Salt
Black Pepper
2 tablespoons olive oil
2 tablespoon butter softened
8–10 fresh thyme sprigs
1 medium head of garlic, cut in half lengthwise
2 celery stalks, cut into 4 large pieces
1 lemon, cut into quarters

Equipment

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Instructions

Preheat Oven and Prepare the Chicken: Preheat your oven to 450°F (230°C); adjust your oven rack so the chicken will sit in the center of the oven. Remove the giblets and excess fat from the chicken cavity. Pat the chicken dry with paper towels. Season the inside of the cavity with salt and pepper. Stuff the cavity with fresh thyme sprigs, garlic cloves, celery stalks, and lemon.
Season the Outside: First, rub the outside of the chicken all over with olive oil, then rub the softened butter on the top and massage it into the skin. Generously season with salt and pepper all over the chicken skin.
Truss the Chicken (Optional): Trussing involves tying the legs together using kitchen twine. This helps the chicken cook more evenly.
High-Temperature Roasting: Place the chicken on a roasting rack in a roasting pan, breast side up. If you don’t have a rack, just place the chicken in a roasting or baking pan or on a rimmed baking sheet. Put the roasting pan with the chicken into the preheated oven. Roast at 450°F (230°C) for about 20-25 minutes (adjust cooking time depending on weight)*. This initial high-temperature blast helps to crisp up the skin.
Lower the Temperature: After the initial high-temperature roasting, reduce the oven temperature to 350°F (190°C).
Continue Roasting: Roast the chicken at a lower temperature for about 15-20 minutes per pound. For an 8-pound chicken, you’ll roast it for about 2 hours to 2 hours 40 minutes (adjust cooking time based on weight)*.
Check for Doneness: To ensure the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the thigh without touching the bone. The chicken is safe to eat when the internal temperature reaches 165°F (74°C)*.
Resting: Remove the chicken from the oven once it reaches the desired temperature. Tent the chicken with aluminum foil and let it rest for about 15-20 minutes. This allows the juices to redistribute (called carryover cooking), resulting in juicy and tender chicken meat.
Carving: Carve the chicken by removing the legs, wings, and breast meat. Use a sharp knife and cutting board. Serve with your favorite sides.

*Remember, cooking times can vary, so it’s essential to use a meat thermometer to confirm the chicken’s doneness. This method should produce a flavorful, succulent roasted chicken with beautifully crisp skin!

Notes

* if making roasting a smaller chicken, use half of the rub ingredients and aromatics to stuff the cavity. Adjust the cooking time: 15-20 minutes per pound.

TOP TIPS

Pat Dry: Before seasoning or roasting, ensure the chicken is thoroughly patted dry with paper towels. Dry skin helps to achieve a crispy texture.

Season Generously: Season the chicken both inside and outside with salt, pepper, and any other desired herbs or spices. Don’t be afraid to be generous; seasoning enhances the flavor.

Room Temperature: Allow the chicken to come to room temperature for about 30 minutes before roasting. This promotes even cooking.

Trussing: While optional, trussing (tying the legs together) can help the chicken cook evenly and maintain a neater appearance.

High-Temperature Start: Begin roasting at a high temperature (around 450°F / 230°C) for about 15-25 minutes to help crisp up the skin.

Lower Temperature: After the initial high-temperature roast, reduce the oven temperature to 350-375°F (190°C) for the remainder of the cooking time.

Use a Rack: Roast the chicken on a roasting rack in a pan. This elevates the chicken, allowing hot air to circulate and promote even cooking.

Stuffing: Stuff the chicken cavity with aromatics like herbs, garlic, onion, and lemon for added flavor and moisture.

Meat Thermometer: Use a meat thermometer to check the internal temperature. The chicken is safe to eat when the thickest part of the thigh reads 165°F (74°C).

Resting Period: Allow the roasted chicken to rest, tented with foil, for about 15-20 minutes. This helps the juices redistribute and results in juicier meat.

Carving Technique: When carving, start by removing the legs and wings, then separate the breast meat from the bone. This preserves juiciness.

Pan Drippings: Use the pan drippings to make a delicious gravy by deglazing the pan with broth or wine and thickening it with a roux.

Rest Before Seasoning: If possible, season the chicken a few hours before roasting, allowing the flavors to penetrate the meat.

Author: Elena
Prep Time: 10 min
Cook Time: 1-2 hours depending on size
Category: Savory
Method: American
Cuisine: American