How to Cook a Whole Chicken in the Oven

Learning to roast whole chickens will allow you to prepare meat for a large family or several meals at once. It can also save money on your grocery bills, since the butcher charges a premium to separate breasts, thighs and other cuts of chicken. Find out how to cook a whole chicken in the oven.

Part 1

Part 1 of 5:

Preparing Roast Chicken

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. Depending upon the size of the bird, it can take between 1 and 3 days to defrost in the refrigerator. It is recommended that you cook soon after defrosting to avoid food borne illness.^{[1]
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Place a rack in the middle to low middle of the oven, depending upon the size of the whole chicken.

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Remove other kitchen appliances, dishes and silverware to reduce cross contamination. Ready your roasting pan or Dutch oven nearby for easy transfer.
Place the packaging directly in the trash.
^{[2]
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Place your hand near the opening of the cavity, with the breast upward. Stick your fingers between the breast and the skin. Move your hands underneath the skin to loosen it for seasoning.
- The chicken cook faster and more evenly if you butterfly, or spatchcock, it first.^{[3]
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Part 2

Part 2 of 5:

Flavoring Whole Chicken

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1
Decide upon what seasonings you would like to use. Roast chicken is versatile, and it can be flavored according to the regional aromatics, fruits and vegetables you prefer.
- Try lemon pepper or lemon garlic chicken. Lemon, onions and garlic are the staples of the aromatics that help to flavor the whole chicken. Pepper or garlic can be used to season the surface of the chicken as well as the inside cavity.
- Consider herb seasonings, such as a combination of rosemary, sage and thyme. You can use a generic poultry seasoning or Italian seasoning if you do not have access to fresh herbs.^{[4]
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- Spanish or Mexican flavors, such as chili pepper, paprika, garlic or cayenne will make the chicken's surface spicy. Use the pre-seasoned extra meat for tacos and enchiladas. Adobo seasoning is a combination of paprika, oregano, garlic and pepper that comes pre-packaged at specialty stores and supermarkets.
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Slice your aromatics.
- Slice 1 to 2 lemons in half to place inside the chicken cavity.
- Cut up onions or shallots into quarters.
- Peel garlic cloves. You will want to place anywhere from 2 to 10 garlic cloves, depending upon preference.
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Mix your chicken rub. Combine 2 tbsp. (30ml) of unsalted melted butter with 1/2 tsp. (0.9g) salt, 1/2 tsp. (0.9g) of pepper and 1/2 tsp. (0.9g) to 1 tbsp. (30g) of dried or fresh herbs. You can use a ratio of 1 to 3 with measuring dried or fresh herbs, since dried herbs are more potent.
- You can also substitute canola oil or olive oil for the butter. The fat will help to brown the surface of the bird.
Place them underneath the skin on the surface of the chicken meat.

Part 3

Part 3 of 5:

Stuffing/Rubbing Roast Chicken

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Place them inside the cavity of the chicken. Make sure there aren't any ingredients falling out; however, it can be tightly packed.^{[5]
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The breasts should face upward on the rack.
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Slice apples, potatoes, onions and other vegetables into large pieces. Place them below the roasting rack.
- If you are using a Dutch oven, place the root vegetables on the bottom of the pan, then place the chicken on top. This will help the juices drip down into the pan as they cook.
- If you want smaller vegetable slices, wait 20 to 30 minutes, to place them underneath the roasting rack. This will prevent overdone vegetables.
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Truss the chicken, if you choose. This means you wrap the drumsticks with twine and tuck in the wings to keep the cavity closed.
- Trussing the chicken is not necessary. It can increase the cooking time, because the heat does not reach the dark meat as easily.

Part 4

Part 4 of 5:

Roasting the Whole Chicken

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Allow it to roast at 450 degrees Fahrenheit (232 degrees Celsius) for 20 minutes. This will brown the bird and seal in juices.
Let it roast for 1 hour to 1 hour and 30 minutes, depending upon the size of the bird, the evenness of the oven and the altitude.
It should read at least 170 degrees Fahrenheit (77 degrees Celsius). If it does not, allow it to roast for 20 to 30 more minutes before checking again.

Part 5

Part 5 of 5:

Resting the Chicken

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Place the chicken on an unheated surface or a cooling rack.
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Carve and serve. You will need to return to the bird to take the rest of the meat off the bones for use in future recipes.
- Throw away the chicken carcass or place it in a pot to make homemade chicken stock.

How Can You Tell When Chicken Is Done?

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I am getting ready to bake a whole chicken. Do I have to use a rack when roasting?

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It's not an absolute must, you could bake it in a shallow pan or baking dish. However, using a rack allows more even cooking and run-off of the grease and juices rather than them pooling around the bird. The juices can then be used to make a wonderful gravy.

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What about cooking covered in heavy pot?

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Follow the same steps given in this article.

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I can only put my oven at 350; how long do I need to cook a small chicken?

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About 2 hours and 15 minutes; check with a meat thermometer to ensure the center of the breast is 165 degrees.

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Always thoroughly clean places that raw chicken has touched with disinfecting spray. You will need to disinfect the sink and place plates and other utensils in the dishwasher.

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