What Temperature Should You Cook a Roast Chicken At?

Cooking a perfectly roasted chicken can seem intimidating With so many different recommended oven temperatures, cook times and methods, how do you know what temperature to set your oven to? I’ve roasted many chickens over the years, and through trial and error have discovered the ideal roasting temperature for juicy, flavorful meat with crispy skin

In this article, I’ll share what I’ve learned about what oven temperature you should use when roasting a whole chicken. I’ll explain why there are differing opinions, provide temperature recommendations based on your goals, and give tips for ensuring your bird comes out moist and delicious. Keep reading for the secrets to roasted chicken success!

Why Recommended Roasting Temperatures Vary

Recipes suggest roasting chickens at oven temperatures ranging from 300°F to 450°F, Why the large discrepancy? There are a few reasons

• Chicken size – A small 3-4 pound bird will roast faster at a lower temperature than a larger 5-6 pound one. Higher heat helps larger chickens cook through without drying out.

• Crispiness goals – Higher temperatures brown the skin better. If you want a crackly crisp skin, crank up the heat. For softer skin, use a lower temp.

• Other ingredients – Roasting a chicken alone allows for higher heat. Adding aromatics like lemons, herbs or vegetables means dropping the temp so they don’t burn.

• Personal preference – Some people prefer a juicier bird cooked gently at say 325°F. Others want crispy skin so opt for 425°F. It’s simply a matter of taste.

The good news is that you can roast a chicken at any temperature between 300-450°F and it will turn out delicious! The cooking time will vary so use a meat thermometer to determine doneness rather than relying solely on a recipe.

Next I’ll provide specific temperature recommendations based on your goals.

Oven Temperature for a Juicy, Tender Chicken

For the juiciest, most tender meat, I suggest roasting at 350°F. This relatively low temperature gently cooks the chicken through without drying it out. The meat stays succulent and is easy to slice and serve.

At 350°F, plan on cooking times around:

• 3-4 pound chicken: 1 1⁄4 – 1 1⁄2 hours
• 5-6 pound chicken: 1 3⁄4 – 2 hours

I don’t worry as much about crispy skin when going for a tender bird. The skin will brown and get somewhat crisp, just likely not as crackly as higher temp roasting. If crispy skin is important to you, see the next section.

Oven Temperature for Crispy, Golden Brown Skin

To achieve crispy, deeply golden brown skin on your roasted chicken, use a higher oven temperature of 400-425°F. At these temps, the skin will brown quickly and develop a delightfully crispy texture.

Cooking times will be slightly less than at 350°F:

• 3-4 pound chicken: 1 – 1 1⁄4 hours
• 5-6 pound chicken: 1 1⁄4 – 1 1⁄2 hours

Be aware that the hotter heat can lead to slightly drier breast meat. For best results, I recommend roasting at 400-425°F for the first 20 minutes to brown the skin, then dropping the temp to 350°F for the remainder of the cooking time.

This gives you the best of both worlds – crispy skin along with tender, juicy meat.

Oven Temperature for an Extra Crispy Skin

For the absolute crispiest skin possible, crank up the heat to 450°F. This very high roasting temp will deeply brown and crisp the skin faster than lower temperatures.

Plan for slightly quicker cook times:

• 3-4 pound chicken: 45 minutes – 1 hour
• 5-6 pound chicken: 1 – 1 1⁄4 hours

As with 400-425°F roasting, the high heat can dry out the breast meat. Again, I suggest starting at 450°F for the first 20 minutes then dropping to 350°F for the remainder of cooking.

While 450°F will give you shatteringly crispy skin, any burnt bits or over-browning are a sign it’s best to lower the temp next time. Some chipping and flaking skin can happen at this high heat.

General Tips for Roasting Chicken

Beyond selecting the proper oven temp, a few tips will ensure roasted chicken success:

• Let it rest – Allowing the chicken to rest for 10-15 minutes before carving allows juices to redistribute so they don’t run out when you cut into it.

• Use a thermometer – Investing in a good digital meat thermometer takes the guesswork out of determining doneness. Check in the thickest part of the thigh, not touching bone.

• Start high, then lower – For ideal crispy skin and moist meat, consider starting at 425°F for 20 minutes then dropping to 350°F for the remainder of cooking.

• Season well – Rub the skin liberally with oil or butter then sprinkle with salt, pepper and any other spices or dried herbs of your choice. They’ll flavor the meat from the inside out.

• Roast on a rack – Elevating the chicken on a rack over a roasting pan allows air circulation for even cooking and crisping.

Follow these tips and select an oven temperature based on your preferred results – tender or crispy – for a juicy, beautifully cooked roast chicken every time. Happy roasting!

URLs:

Keywords:

• what temp should a roast chicken be cooked at – 7
• roast chicken – 7
• oven temperature – 11
• chicken – 19
• skin – 8
• crispy – 7
• juicy – 5
• tender – 4
• meat – 7
• temp – 7
• high – 4
• rest – 2
• thermometer – 2
• rack – 1
• season – 1

A 5-pound chicken roasted at 325°F should take approximately 1 hour and 45 minutes to 2 hours and 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh and the juices run clear.

Chicken is typically cooked to an internal temperature of 165°F (74°C). This temperature ensures that any harmful bacteria like Salmonella are killed, making the chicken safe to eat.