Cooking a whole chicken in the oven can seem daunting for many home cooks. A 5lb bird is a good size for feeding a family, but determining the right oven temp and cook time can make the difference between dry, overcooked chicken and a perfectly juicy roast In this article, we’ll break down everything you need to know to roast a 5lb chicken to perfection at 350 degrees Fahrenheit
Why Choose 350 Degrees?
350 degrees F is a very common target temperature for roasting chickens. It strikes a balance between cooking the meat all the way through without drying it out. Higher temperatures like 375 or 400 degrees will cook the chicken faster, but the meat is more likely to turn dry and overcooked. Lower oven temperatures around 325 degrees will result in juicier meat, but will require a longer cook time which isn’t always practical.
So 350 degrees hits that ideal point of cooking the chicken efficiently while keeping it nice and moist It’s a versatile temperature that also allows some flexibility in cook times Whether your chicken is 4-6 pounds, 350 degrees F will work beautifully.
Estimating Cook Times
Cook time can vary quite a bit depending on the size and shape of your chicken. Here are some general guidelines for a 5 lb chicken:
- Unstuffed: approximately 1.5-1.75 hours
- Stuffed: approximately 2-2.25 hours
A good rule of thumb is about 18-20 minutes per pound for an unstuffed chicken. A stuffed chicken will need more time, around 24-25 minutes per pound, since the cavity acts as an insulator and will slow down the cooking.
Always rely on a meat thermometer rather than cook time to gauge doneness and prevent overcooking. The thickest part of the thigh should reach 165 degrees F.
Trussing for Even Cooking
Trussing is a technique of tying up the legs and wings using kitchen string or twine. This helps the chicken hold its shape nicely so it cooks evenly. If the legs are splayed out, they may end up overcooking by the time the breasts are done.
Trussing pulls everything inward for better heat circulation and balances out the cooking between the extremities and the body. It only takes a minute and makes a big difference in the final results!
Roast Chicken Step-By-Step
Follow these simple steps for roasting 5lb chicken perfection:
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Remove giblets: Check inside the cavity and remove any giblets or neck that may be tucked inside.
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Pat dry: Pat the chicken dry with paper towels, inside and out. Dry skin will get beautifully crispy in the oven.
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Coat with oil or butter: Rub the skin all over with a thin layer of olive oil, butter, or a blend. Season the cavity with salt and pepper.
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Truss (optional): Use kitchen string to truss up the legs and wings. This is not mandatory but helps ensure even cooking.
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Season outside: Sprinkle and gently rub the salt, pepper, and any other seasonings all over the outside skin.
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Roast at 350°F: Place chicken breast-side up on a roasting pan or rimmed baking sheet. Roast at 350°F, until the thickest part of thigh reaches 165°F on a meat thermometer.
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Rest before carving: Let the chicken rest for 10-15 minutes before slicing. This allows the juices to reabsorb so they don’t run out when you carve.
And that’s it! With these simple steps and target oven temperature, you’ll get a tender, juicy 5lb roast chicken at 350 degrees in around 1.5-2 hours. Always rely on an instant-read thermometer for the best results. Resting is also crucial; don’t skip this step if you want deliciously moist meat!
Additional Tips for the Best Roast Chicken
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For crispier skin, start at a higher temperature (400°F) for the first 20 minutes, then reduce to 350°F for remainder of cooking.
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Tuck fresh herbs like thyme or rosemary under the skin or inside the cavity to infuse flavor.
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Rub the skin with butter or oil first to help it get extra crispy and golden brown.
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Season generously with salt, pepper, garlic powder, paprika and other spices.
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Stuff the cavity with lemon wedges, onion chunks or other aromatics.
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Use a meat thermometer in a few spots to ensure no undercooking. Temperature varies in different areas.
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Allow the full 10-15 minutes of resting time before carving for super juicy meat.
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Carve across the breast before slicing the thighs and legs. Cut slices against the grain for tenderness.
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Make pan gravy from the drippings after roasting for delicious flavor on the side.
Frequently Asked Questions
What if my chicken is a different weight?
For chickens smaller or larger than 5 lbs, keep the 350 degree oven temperature. Just allow about 18-20 minutes per pound for an unstuffed chicken, and 24-25 minutes per pound for a stuffed bird.
Can I speed up the cooking time?
You can cook the chicken slightly faster by increasing the oven temperature to 375°F. But keep a close eye on it, as the meat is more prone to drying out at higher temps. Stick to 350°F for the most foolproof results.
My chicken is not quite done but the skin is getting too dark. What should I do?
If the skin starts getting overly browned before the meat is cooked through, tent a sheet of foil loosely over the chicken to prevent further browning. Continue roasting until it reaches 165°F in the thighs.
Do I really need to let it rest before carving?
Yes, resting is imperative! It allows the juices to reabsorb back into the meat fibers instead of spilling out everywhere when you carve. Skipping the resting step means you’ll have very dry meat.
Can I use an instant-read thermometer while it’s still in the oven?
You can, but be very careful maneuvering inside a hot oven. Best practice is to remove the entire pan from the oven before taking temperature readings in a few thick spots like the thighs and breasts.
What’s the minimum safe internal temperature?
165°F is the recommended safe minimum temperature for chicken. If roasting a whole turkey or other poultry, the safe minimum temp may be higher. Always allow the full resting time after removing from the oven.
So there you have it – everything you need for roasting 5lb chicken success at 350 degrees! With the right time and temperature, plus a few simple tips, you’ll enjoy a beautiful, tender and juicy family-sized roast chicken any night of the week. Give this classic recipe a try and enjoy the delicious home-cooked flavors.
How To Make how to roast the perfect whole chicken
- 1 Roasting Tools: All you need is a roasting pan (or a baking sheet in a pinch) and an instant-read thermometer. Using a roasting rack set over the pan will help the chicken cook more evenly, since air can circulate freely. With a roasting rack, the chicken wont be resting in its own drippings, which will give you crispier skin. For easier cleanup, you can line the pan with aluminum foil.
- 2 Dress it up: A chicken roasted with nothing but salt, pepper, and butter is very tasty indeed. But its also easy to build on these basic flavors. Chop up fresh herbs and tuck them under the chickens skin along with a few pats of butter, or stuff sprigs into the chicken cavity along with quartered onions and cloves of garlic. Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat with extra flavor.
- 3 Rub It Down: Many cooks use a dry rub: a blend of dried and ground spices, rubbing them under the chickens skin and inside the cavity. Since theyre under the skin, the flavorings wont burn; plus theyll infuse the meat. This is a great way to add some spice if youll be discarding the skin. •For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage. •For an Indian-inspired bird, mix together equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala. •To give the chicken a Thai flair, try a paste of ginger, lemon grass, green chilies, cilantro and lime juice.
- 4 Skin is in: Crispy, fragrant roast chicken skin is delicious. It is a bit fatty, though. But whether you eat it or remove it, always roast with the skin on, as it holds in moisture and keeps the meat from drying out.
- 5 A Bird You Can Truss: If you like, truss the bird before roasting it–that is, tie it with butchers twine to keep the legs close to the body. This is not an essential step, but it does make the chicken slightly easier to handle, and it helps hold the stuffing in if youve stuffed the chicken. •To truss a chicken, cut about a 3-foot length of heatproof butchers twine. •Lay the chicken on a clean surface with the breast facing up. •Hold one end of the string in each hand, and loop the center of the string underneath the chickens tail. •Catch the ends of the legs inside the string, then cross the string over the chickens breast, making an X. •Loop the string under and around the wings, then tie the string snugly in a knot across the middle of the breast. Make sure that the ends of the wings are tucked in.
- 6 Roasting Methods: There are two methods for roasting a whole chicken: Regular method: •Preheat oven to 350 degrees F (175 degrees C). •Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. High heat method (this creates a crispy, darker skin): •Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. •Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the regular method.)
- 7 Is it Ready Yet? Regardless of the method used, a whole chicken is ready when a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C). •The temperature of the meat will continue to rise slightly when you pull it out of the oven (this is called “carryover cooking”), so if the thermometer shows a few degrees below the target, give it a few minutes–the internal temperature might still rise to at least 165 degrees F (74 degrees C). •When you remove the chicken from the oven, cover it loosely with a doubled sheet of aluminum foil, and let it rest for 10 minutes before slicing. This redistributes the juices and results in moister chicken.
- 8 Use this chart to determine how long to roast your chicken: (high heat method is the second time listed) –2.5-3lbs=1 hour/15 minutes=1 hour –3-3.5lbs=1 hour/25 minutes=1 hour/10 minutes –3.5-4lbs=1 hour/35 minutes=1 hour/20 minutes –4-4.5lbs=1 hour/45 minutes=1 hour/30 minutes –4.5-5lbs=1 hour/55 minutes=1 hour/40 minutes –5-5.5lbs=2 hours/5 minutes-1 hour/50 minutes –5.5-6lbs=2 hours/15 minutes=2 hours –6-6.5lbs=2 hours/25 minutes=2 hours/10 minutes –6.5-7lbs=2 hours/35 minutes=2 hours/20 minutes –7-7.5lbs=2 hours/45 minutes=2 hours/30 minutes NOTE: These times are for unstuffed birds. Add 15 minutes to the total cooking time if youre roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least 165 degrees F (74 degrees C).
- Last Step: Dont forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Ingredients For how to roast the perfect whole chicken
- 1 whole chicken
- -roasting pan
- -meat thermometer