Roasting a whole chicken is one of the easiest, most comforting meals you can make. The aroma of a chicken roasting in the oven instantly makes your home smell amazing. Plus, you get to enjoy juicy, flavorful meat along with the added bonus of leftovers! While roasting a chicken seems straightforward, getting the roast time just right can be tricky. Undercook it and you risk food poisoning from bacteria. Overcook it and you’ll end up with a dried-out bird. So how long should you roast a whole chicken at 350°F? Here’s what you need to know for perfectly cooked chicken every time.
Why Roast Chicken at 350°F?
350°F is the ideal temperature for roasting a whole chicken. Here’s why:
-
It’s hot enough to crisp up the skin and render the fat without burning. Higher temperatures can cause the outside to overcook before the inside is done
-
It cooks the chicken gently and evenly all the way through. The temperature is not so high that the outer portions overcook before the inside cooks through.
-
It’s the temperature recommended by most chefs and cooking experts for the best, juiciest roast chicken.
-
Chicken cooked between 325-375°F has a safe final internal temperature of 165°F needed to kill bacteria without drying out the meat.
So when it comes to finding that roasted chicken sweet spot, 350°F is your magic number
Roast Chicken Cooking Times at 350°F
Cooking times can vary slightly depending on the size of your chicken, how accurate your oven temperature runs, whether or not you stuffed the cavity, and the temperature of the chicken when it went into the oven But here are general timelines for roasting a whole chicken at 350°F
- 3-4 pound chicken: Bake for approximately 1-1 1⁄4 hours
- 4-5 pound chicken: Bake for approximately 1 1⁄4 – 1 1⁄2 hours
- 5-6 pound chicken: Bake for approximately 1 1⁄2 – 1 3⁄4 hours
A good rule of thumb is to allow about 15-20 minutes of cooking time per pound. So a 5 pound chicken would take approximately 75-100 minutes at 350°F.
For the most accurate roast time, always use a meat thermometer. Chicken is safely cooked and ready to eat once the thickest part of the thigh reaches 165°F.
Tips for Roasting the Best Chicken
Follow these simple tips for roasted chicken with tender, juicy meat and crispy golden skin every time:
-
Start with a good quality bird. Choose fresh chicken that hasn’t been injected with added broths or solutions. This extra moisture can make it cook unevenly.
-
Dry the skin well. Gently pat the chicken dry with paper towels inside and out. Dry skin browns and crisps beautifully. Wet skin will steam instead of roasting.
-
Season generously. Coat all over with olive oil or butter then sprinkle liberally with salt, pepper, garlic powder, thyme, rosemary, paprika or any of your favorite spices. Season under the skin as well for extra flavor.
-
Elevate on a roasting rack. Place the chicken on a rack over a roasting pan. This allows air flow all around so the heat circulates evenly. The drippings fall into the pan below to make tasty gravy later.
-
Cook breast side up. Start with the chicken breast side up for even cooking. Flip it over for the last 20-30 minutes to brown and crisp the back, legs and wings.
-
Rest before carving. Let the chicken rest for 10-15 minutes once out of the oven so the juices redistribute throughout the meat. Then carve and serve.
Tell-Tale Signs Your Chicken is Done
The best way to guarantee your chicken is cooked to a safe internal temp is to use a meat thermometer. But if you don’t have one, watch for these cues:
-
The juices run clear when you make a small cut between the leg and thigh area. (Not pink, red or bloody looking.)
-
The legs move freely when you wiggle them.
-
The meat near the bone looks opaque, not pink.
-
A fork or knife inserted into the thickest part of the thigh near the body goes in smoothly with no resistance.
If you see any traces of pink, put it back in for 5-10 minutes until fully cooked through.
Once you get the roast time down with a few test chickens, you’ll have this recipe memorized. A roasted chicken makes for a super easy, flavorful family dinner. Plus you’ll have leftovers for dishes like casseroles, soups, sandwiches, and wraps all week long.
Common Roasting Mistakes and How to Avoid Them
It’s easy to end up with overcooked, dry chicken if you aren’t careful. Here are some common roasted chicken mistakes and tips to avoid them:
Mistake: Cooking at too high of a temperature. This causes the outside to burn before the inside cooks through.
Fix: Roast your chicken at 350°F to cook it gently and evenly.
Mistake: Not letting the chicken rest before carving. This causes the juices to run out and meat to dry out.
Fix: Always let the chicken rest at least 10 minutes before cutting into it.
Mistake: Forgetting to take the giblets out of the cavity. Cooked organs will taint the flavor.
Fix: Always remove giblets and neck from inside the chicken before roasting.
Mistake: Rubbing the skin with oil. Oil makes the skin soggy rather than crispy.
Fix: Pat the skin completely dry then rub with butter or drizzle with oil instead.
Mistake: Overcooking to avoid undercooked chicken. Going over 165°F internal temp dries out the meat.
Fix: Use a meat thermometer for perfectly cooked chicken without overdoing it.
A perfectly roasted chicken is simple to make with a few easy techniques. Follow this guide for roast chicken with juicy, tender meat and deliciously crisped skin every time. Now go enjoy the easy, homemade comfort food dinner of your dreams!
Why I Love This Recipe
Every time I make this, I just can’t believe how juicy and tender it is. There’s just nothing like it! Honestly, it’s better than any store-bought rotisserie chicken. The seasoning blend, paired with the lemon and herbs stuffed inside, makes every bite full of flavor. And that crispy skin? Absolute perfection! It’s a simple dish that brings so much comfort, perfect for any night of the week.
This recipe uses a handful of simple ingredients that come together to create incredible flavor. You don’t need anything fancy—just the basics that you probably already have at home.
For the best results, a roasting pan with a rack is ideal to get that even cooking and let the juices drip away, giving you perfectly crispy skin.
- Whole Chicken: The star of the show. A 4-5lb. chicken is ideal.
- Seasoning Blend: A mix of kosher salt, Italian seasoning, paprika, and a few other staples that bring out the best in the chicken.
- Butter and Olive Oil: These add that rich, golden finish and help keep the chicken moist.
- Aromatics: Lemon slices, garlic cloves, and fresh herbs go inside the chicken to infuse it with bright, savory flavors.
Start by preheating your oven to 450°F for an initial blast of heat that helps crisp the skin.
Pat the chicken dry with paper towels – this step is essential for achieving that perfect, crispy exterior. Mix the melted butter with olive oil and rub it all over the chicken, including under the skin.
Combine your seasonings in a small bowl and apply them liberally over the entire chicken, making sure to coat under the skin and inside the cavity. Stuff the cavity with lemon slices, garlic cloves, and fresh herbs for an aromatic boost.
Why Season and Stuff the Cavity?
Seasoning the cavity and filling it with aromatics like lemon slices, garlic cloves, and fresh herbs brings out the best in a whole roasted chicken. This step ensures the meat is infused with flavor from the inside out. As the chicken roasts, the aromatics release their natural flavors and moisture, creating a gentle steam that adds depth and keeps the meat juicy. It’s an easy way to make your roast chicken more flavorful. And the aromas are incredible!
You often hear about trussing a chicken before roasting. Sometimes, this comes across as way more complicated than it needs to be.
Trussing helps the chicken cook evenly by keeping the wings and legs close to the body, preventing the smaller parts from drying out or overcooking. Use just two pieces of twine: one to tie the wings close to the body and another to pull the legs together at the tips and tie them securely.
Place the seasoned chicken on a roasting rack in a large roasting pan or on a bed of vegetables to catch all the flavorful drippings. Start by roasting it at 450°F for 20-30 minutes to get that golden, crispy skin. Then, lower the oven temperature to 350°F and continue roasting for about 20 minutes per pound.
Check if it’s done using a meat thermometer—the thickest part of the thigh should read 165°F. Once it’s ready, take the chicken out of the oven and let it rest for 15-20 minutes so the juices can settle, keeping the meat nice and juicy.
After you’ve let the chicken rest for at least 10 minutes, you can start to carve and serve.
Naturally, we’ve got some excellent side-dish options too!
- Best Damn Air Fryer Brussels Sprouts – Seasoned with ranch seasoning and Parmesan cheese, then air fried to perfection. Crispy on the outside, tender on the inside and loaded with awesome flavor!
- Garlic Herb Air Fryer Roasted Potatoes – Baby red potatoes are seasoned with a simple mix of garlic and rosemary, then roasted to perfection in your air fryer in about 20 minutes.
- Jean’s Scalloped Potatoes – Classic scalloped potatoes cooked to tender perfection with a rich, decadent cream sauce.
If you want to take it up a notch, drizzle some of the pan drippings over the chicken or your sides for an extra boost of flavor. This is the kind of meal that brings everyone to the table and keeps them coming back for more.
Place any leftovers in an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze the chicken in a freezer-safe container for up to 3 months.
To reheat, preheat your oven to 350°F, place the chicken in an oven-safe dish, and cover it with foil to keep it moist. Heat for 15-20 minutes or until warmed through.
And of course, you can microwave smaller portions on medium power for 1-2 minutes, checking and turning as needed. Add a splash of water or broth to help keep the chicken from drying out.
How long to roast a whole chicken at 350 ?
FAQ
How long does it take at 350 to cook a whole chicken?
At 350 degrees you should count on 20-25 minutes per pound for a 3 to 8 pound chicken. As with all meats, check the temperature 15-20 minutes before the time it should be done. You never know how accurate your oven is, and you don’t want to overcook and dry out the chicken.Oct 1, 2021
What is the time chart for baking a whole chicken per?
- 1 1/2 to 2 pounds—400 F (200 C/Gas 6)—45 minutes to 1 hour.
- 2 to 2 1/2 pounds—400 F (200 C/Gas 6)—1 to 1 1/4 hours.
- 2 1/2 to 3 pounds—375 F (190 C/Gas 5)—1 1/4 to ` 3/4 hours.
- 3 to 4 pounds—375 F (190 C/Gas 5)—1 3/4 to 2 1/4 hours.
Do you bake a whole chicken covered or uncovered?
Crispy texture.
Uncovered baking allows the chicken to develop a crispy exterior. Without a cover, the heat can directly reach the surface of the chicken, resulting in a desirable golden-brown color and crispy texture.
How long do you need to cook chicken on 350?
Bake a 4-ounce chicken breast at 350°F (177°C) for 25 to 30 minutes. Use a meat thermometer to check the internal temperature is 165°F (74°C).