How to roast a whole chicken
For a Sunday roast chicken that feeds four with leftovers, pat a four-pound bird dry, salt it inside and out, ideally the night before, and roast it breast side up at 425 degrees Fahrenheit for about an hour and 15 minutes. Take it out once the deepest part of the thigh shows 165 degrees on your thermometer, then rest it 15 minutes before carving.
About 20 minutes to learnTake care: injury or damage if careless
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How to do it
- Unwrap the chicken over the sink, skip rinsing it, and dry the skin well with paper towels.
- Salt it all over and inside, and leave it uncovered in the fridge overnight if you have time.
- Heat the oven to 425 degrees Fahrenheit and put the bird breast side up in a roasting pan or skillet.
- Put a halved lemon and a few garlic cloves inside, and rub the skin with a little oil.
- Roast for about an hour and 15 minutes for a four-pound bird, without opening the oven more than needed.
- Check the thickest part of the thigh, not touching bone, with a thermometer: it must read 165 degrees Fahrenheit.
- Rest the chicken for 15 minutes, then carve the legs, then the breasts.
- Wash your hands, the board and anything the raw chicken touched with hot, soapy water.
Stop and call a professional if
- A pan fire you cannot smother with a lid, or any fire spreading beyond the pan: get out, close the door, and call 911.
- Anyone who ate it has severe vomiting, bloody diarrhea, a high fever or signs of dehydration: get medical care.
Common mistakes
- Rinsing raw chicken, which splashes bacteria around the sink.
- Carving straight out of the oven, so the juice runs onto the board.
- Judging doneness by color or clear juices instead of a thermometer.
- Using the same board for raw chicken and salad without washing it.
Quick self-check
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Teach: How to roast a whole chicken
What to say
For a Sunday roast chicken that feeds four with leftovers, pat a four-pound bird dry, salt it inside and out, ideally the night before, and roast it breast side up at 425 degrees Fahrenheit for about an hour and 15 minutes. Take it out once the deepest part of the thigh shows 165 degrees on your thermometer, then rest it 15 minutes before carving.
What to show, in order
- Unwrap the chicken over the sink, skip rinsing it, and dry the skin well with paper towels.
- Salt it all over and inside, and leave it uncovered in the fridge overnight if you have time.
- Heat the oven to 425 degrees Fahrenheit and put the bird breast side up in a roasting pan or skillet.
- Put a halved lemon and a few garlic cloves inside, and rub the skin with a little oil.
- Roast for about an hour and 15 minutes for a four-pound bird, without opening the oven more than needed.
- Check the thickest part of the thigh, not touching bone, with a thermometer: it must read 165 degrees Fahrenheit.
- Rest the chicken for 15 minutes, then carve the legs, then the breasts.
- Wash your hands, the board and anything the raw chicken touched with hot, soapy water.
When to stop and call a professional
- A pan fire you cannot smother with a lid, or any fire spreading beyond the pan: get out, close the door, and call 911.
- Anyone who ate it has severe vomiting, bloody diarrhea, a high fever or signs of dehydration: get medical care.
The check question
Ask: Should you rinse a raw chicken?
Related skills
- Safe cooking temperatures and leftovers
- How to make a pan sauce
- How to host a simple dinner
- Every skill in Kitchen
Sources
- National food safety chart of safe minimum internal temperatures, current edition. Checked September 28, 2026.
Last reviewed . First published .