Use a meat thermometer or instant read thermometer inserted at the inside of the thigh to ensure doneness. Thermometer should register at least 165°.
Broiler/Frying Chickens
1 1/2 to 2 pounds -- 400° -- 45 minutes to 1 hour
2 to 2 1/2 pounds -- 400° -- 1 to 1 1/4 hours
2 1/2 to 3 pounds -- 375° -- 1 1/4 to ` 3/4 hours
3 to 4 pounds -- 375° -- 1 3/4 to 2 1/4 hours
Capon, about 5 to 8 pounds -- 375° -- about 20 minutes per pound plus about 15 minutes standing time
