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protein

Whole Chicken

3.5–5 lb whole bird

Quick Answer

Whole Chicken: roast at 400°F for about 70 min (4 lb). Internal temp: 165°F in thickest part of thigh.

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Safe Internal Temp
165°F in thickest part of thigh

Cooking Methods

↕ Slide the temperature to see how cook times change

your temp
400°F
cook time
~70min (4 lb)
Low & slow 325°450° Hot & fast
✎ Rest 15 min before carving.
your temp
425°F
cook time
~45min
Low & slow 400°450° Hot & fast
✎ Cut backbone out, press flat. Much faster.
Food Safety

Whole chicken is safe at 165°F in the thickest part of the thigh (not the breast — the thigh takes longest). Insert the thermometer deep into the thigh without touching bone. The breast will be slightly higher, which is fine. Let it rest 15 minutes — the internal temp will continue rising 5–10°F. If juices run clear when you cut between thigh and body, it's done.

Frequently Asked Questions

What are the best tips for cooking whole chicken?
Air-dry uncovered in fridge overnight for crispy skin. Truss for even cooking. ~20 min per pound.
What internal temperature should whole chicken reach?
Whole chicken is safe at 165°F in the thickest part of the thigh (not the breast — the thigh takes longest). Insert the thermometer deep into the thigh without touching bone. The breast will be slightly higher, which is fine. Let it rest 15 minutes — the internal temp will continue rising 5–10°F. If juices run clear when you cut between thigh and body, it's done.
How do you roast whole chicken?
Roast at 105–50 min (4 lb). Rest 15 min before carving.
How do you spatchcock whole chicken?
Spatchcock at 50–38 min. Cut backbone out, press flat. Much faster.