How Long to Cook Whole Chicken (Oven)
A standard whole roasted chicken in the oven. The classic Sunday dinner.
The Short Answer
In the oven at 425°F, whole chicken (oven) 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. Pat dry, season inside and out. Start at 425°F for 20 minutes for crispy skin, then reduce to 375°F. Check thigh temperature. Juices should run clear.
⚡ Instant Pot / Pressure Cooker
Pressure: High
Time: 24–30 minutes
Release: Natural release 15 minutes
About 6 minutes per pound. Place on trivet with 1 cup liquid. Skin will not be crispy; finish under the broiler for 5 minutes for golden skin. Internal temp must reach 165 degrees F.
A roast chicken is the single most useful recipe a home cook can master. One bird gives you dinner, next-day sandwiches, and bones for stock. It is the most efficient protein in the kitchen.
Frequently Asked Questions
About 15-20 minutes per pound at 375-425°F. A 4-pound chicken takes roughly 60-90 minutes. Always verify with a thermometer; time estimates are approximate.
Breast-side up for crispy skin on the presentation side. Some cooks start breast-side down for 30 minutes (juices flow into the breast) then flip. Both methods work.
The Bottom Line
Whole Chicken (Oven) 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