2 methods compared — times, temperatures, and when to use each one.
Quick Answer
The fastest way to cook whole chicken is to spatchcock it (about 38 min). For the most versatile option, roast is the go-to method. Always cook to 165°F in thickest part of thigh.
The fastest way to cook whole chicken is to spatchcock it (about 38 min). For the most versatile option, roast is the go-to method. Always cook to 165°F in thickest part of thigh.
How do you roast whole chicken?
Roast: 50–105 min (4 lb) at 325–450°F. Rest 15 min before carving.
How do you spatchcock whole chicken?
Spatchcock: 38–50 min at 400–450°F. Cut backbone out, press flat. Much faster.
