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 should reach 165°F in thickest part of thigh for safe consumption.

Roast at 105–50 min (4 lb). Rest 15 min before carving.

Spatchcock at 50–38 min. Cut backbone out, press flat. Much faster.

protein

3.5–5 lb whole bird

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Safe Internal Temp

165°F in thickest part of thigh

↕ 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.