How Long to Cook Whole Roast Chicken
Whole chicken roasted in the oven. Typically 3.5 to 5 pounds.
The Short Answer
In the oven at 425°F, whole roast chicken takes 60–90 minutes. The USDA-recommended safe internal temperature is 165°F, verified with an instant-read thermometer in the thickest part. Scroll down for all cooking methods, detailed instructions, and tips from the Professor.
Always verify with an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 425°F
Time: 60–90 minutes
Rest: 15 minutes
For a 4-pound bird. Start at 425°F for 20 minutes for crispy skin, then reduce to 375°F for the remaining time. Thigh should reach 165°F.
Pat the chicken bone-dry with paper towels before roasting. Dry skin = crispy skin. Wet skin = steamed, rubbery skin. This is the single most important step.
Frequently Asked Questions
About 1 hour 15 minutes to 1 hour 30 minutes at 375-425°F. Always verify with a thermometer in the thickest part of the thigh.
Trussing creates a more compact shape for even cooking and a nicer presentation. But an untrussed chicken actually cooks the thighs faster since they are more exposed to heat.
The Bottom Line
Whole Roast Chicken is straightforward to cook when you know the time and temperature. The most important number to remember is 165°F internal. An instant-read thermometer is the only reliable way to confirm doneness; color and firmness are not accurate indicators. Use the method that fits your equipment and schedule, and always let the food rest before cutting or serving. Resting allows juices to redistribute and carryover cooking to finish the job.
Source: USDA Safe Minimum Internal Temperatures | Last verified: March 19, 2026 | Our methodology