I would say about 20 min. per lb. @ 350'. Remember they keep cooking for a little while when you remove from the oven. Cover with foil to keep juices in before carving.

Cook at 350. Cooking time varies as most oven temps are not calibrated. I usually cook a 6-8 lb. oven roaster about two to two and a half hours. Roast till instant read thermometer reads 175 degrees. Cover with foil and let sit on counter for 15-20 minutes.

In the event you don't have an instant read thermometer, I would highly recommend buying one. They are such a great cooking tool to have on hand. We grill frequently and use the instant read so as to not be cutting things open to be sure they are done.

Another roasting method I particularly like is beer can roasted chicken on the bbq grill. If we don't have beer on hand (which is very rare), I use a can of rootbeer soda. Saw that recipe in Bon Appetit. We use our bbq year round. In fact, I shoveled almost 40 inches of snow so that I could grill burgers during the last snow storm!

You can google roasted chicken if you really want to find the recommended time per pound cooking time.

I like to stuff mine with an apple, or some kind of citrus. Whatever is in the fridge. I rub the outside with olive oil and season with onion powder, paprika, herbs de provence, salt & pepper.

Love the roasted chicken. Since we are only 2, I usually have leftovers for quesadillas (sp?) later in the week.

Enjoy!

Thanks, and will do! I had no idea to cover with foil once it comes out of the oven. I usually put foil on it at the end of cooking so the skin doesn't burn.

I did a google search and none of them gave direct instructions per pound which I found odd.

Thanks!

I roast at 425° for 15 minutes per pound.

I prefer to spatchcock (huh?)a whole chicken - it cooks more quickly and evenly and I just find it easier to deal with.

Here is a link that might be useful: A spatchcock lesson and recipe

Interesting dlm! I've never heard that term. I never do a whole chicken as the dark meat would be wasted at our house.

tina

Cooking instructions for all meats and poultry can be found in online cooking guides.

Here is one that will tell you the timing for chicken and other meats. Print it out for handy reference in the kitchen.

http://www.witteveens.com/cooking_instructions.htm

Here is a link that might be useful: Minutes per Pound

DD, some of those internal temps are way too high! Talk about overdone!

Here is a link that might be useful: internal temp chart

I prefer high heat roasting too, it's a lot juicier.
425 at least, usually 450-500

From the cooking forum Ann T
You can trust this recipe!

Preheat oven to 500°F TOTAL

Roasting time 50 ~ 60 minutes

Simplest Roast Chicken

Serves 2 to 4

Here it is, the recipe that started the book. If there is no lemon, garlic, or butter on hand, roast the chicken without them. Or play. Use peeled shallots or a small onion, quartered. Add some leaves from the top of a bunch of celery, a couple of sage leaves, or a Bay leaf. Try a few juice orange or blood orange wedges.

Vary the deglazing liquid to change the flavor of the gravy or to match what's in the bird. Basic Chicken Stock-or canned-is the starting point, but use part wine-whatever is left over, red or white-or a little vermouth. Make one third of the liquid orange juice if oranges are in the bird. This is not astrophysics. Have fun.

Place rack on second level from bottom of oven. heat oven to 500°E

Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for Basic Chicken Stock. Reserve chicken livers for another use.

Stuff the cavity of the chicken with the lemon, garlic, and butter. if using. Season the cavity and skin with salt and pepper.

Place the chicken in a 12 x 8 x I 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. Alter the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking.

Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out and into the pan.

Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.

Entered by ann_t

BB, definitely more juicy! I know Ann's a big proponent of 500°, but I find 425° does the same thing for just a few minutes more.

I'm a 425 degree girl, too. With butter and minced garlic stuffed between the skin and flesh, we start the chicken breast side up. We do a lemon in the cavity, too. After 20 minutes or so (when there's a nic brown to the breast side) flip the chick. Alll the juices will run down into the breast meat from that point on.

I use a roasting rack, but put a shallow pan beneath the bird on the shelf below. Into that we add potatoes, onion, carrots, and parsnips. All the buttery juices drip over those taters...yum. It's not particularly heart healthy, but oh my, it's good. I learned that trick while leaving/travelling in Europe--leave it to the French to understand how to cook a chicken with potatoes.

Allow the bird to rest for 8-10 minutes before serving for a juicier slice of meat.

Happy, I've heard people talk about flipping a turkey. If I tried that I'd have a royal mess. I've never had a dry breast. It stays moist because it cooks so fast. I add thyme and lemon or orange zest to the compound butter before sticking under the breast skin. And I use a ridged cast iron skillet to roast my chickens. It's a good fit (reduces splattering) and the ridges keep the bird out of the fat.