Your Comprehensive Timing Guide to Roasting a Chicken

Get a Golden Bird Every Time

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/18/24
Roasted chicken

The Spruce

A reliable food thermometer is the best way to determine that a roast chicken is done, and there are many varieties to choose from, including microwave and conventional oven probes, meat thermometers with dials, digital thermometers, and instant-read thermometers.

illustration on how to properly check the temperature of chicken
Illustration: Colleen Tighe. © The Spruce, 2019

Tips On Using a Food Thermometer

  • According to the USDA, chicken must be cooked to the minimum safe temperature of 165 F (73.9 C) (all parts). You may choose to cook it to reach a higher temperature.
  • Insert the thermometer into the thickest part of a thigh, but not touching bone or gristle.
  • Check the chicken near the end of the cooking time, before the estimated time you expect the roast to be done. 
  • If the chicken is stuffed, the stuffing must reach at least 165 F (73.9 C). Even if the chicken meat registers 165 F (73.9 C) or more, continue cooking the chicken until the stuffing is done. To check, insert the thermometer into the center of the stuffing.
  • If you are roasting chicken parts, insert the thermometer into the thickest parts without touching bone. Chicken parts are irregularly shaped, so check the temperature in several pieces.
  • Clean your food thermometer after each use with hot, soapy water.

Estimated Times for Roasting Whole Chickens

Broiler/Frying Chickens

  • 1 1/2 to 2 pounds—400 F (200 C/Gas 6)—45 minutes to 1 hour.
  • 2 to 2 1/2 pounds—400 F (200 C/Gas 6)—1 to 1 1/4 hours.
  • 2 1/2 to 3 pounds—375 F (190 C/Gas 5)—1 1/4 to ` 3/4 hours.
  • 3 to 4 pounds—375 F (190 C/Gas 5)—1 3/4 to 2 1/4 hours.

Capon

  • 5 to 8 pounds—375 F (190 C/Gas 5)—about 20 minutes per pound plus about 15 minutes standing time.

Safety Guidelines for Leftovers

  • The "danger zone" for food is between 40 F (4.44 C) and 140 F (60 C). Bacteria can grow rapidly between those temperatures. Leftovers must be refrigerated within 2 hours of taking it from the heat source or refrigerator. If the temperature is above 90 F, cold dishes must be refrigerated within 1 hour.
  • Refrigerate or freeze leftovers in shallow containers so it will cool quickly.
  • It's important to keep hot food above 140 F (60 C) if you must keep it warm for any length of time (such as a buffet). Use a chafing dish, slow cooker, or warming tray to keep food above 140 F (60 C).
  • Nestle containers with cold food, such as salads, in containers with ice, to keep it at or below 40 F (4.44 C).