It's not pumped full of "solution"...not given the growth hormones and it's likely older than 8 weeks.
Usually tough chicken means over cooked....did you use a thermometer?
Linda C

I am not sure how to get the thermometer in the right place. My question is will this type bird cook faster?

Probably not faster.
And no one can tell you how long to cook a chicken unless we know how hot your oven is.
Usean instant read thermometer. Stick it into the thickest part of the thigh...or just poke the thigh with a fork...the juice should be clear and not bloody and the bone should move easily when you wiggle it.
I would cook a whole chicken,not cut up, at 425 for about a and 1/4hours.

As stated, I cooked both chickens at 400:

Chicken #1 weight = 3.5 lbs, non-hormone, non-antibiotic, nothing added one hour=perfection.

Chicken #2 weight= 4 lbs. organic Coleman chicken (4 lbs) one hour+ tough meat.

both chickens passed the juice running clear and bone moving easily tests.

Since I discovered Marcella Hazan's technique of roasting chicken, I haven't done it any other way. It involves putting a couple of small lemons in the cavity to provide moisture to the bird as it cooks.

As Linda has noted, organic chickens don't have all the solutions pumped into it so the meat probably is a little drier to start with and hence more prone to dry out. I have used the lemon technique successfully on organic chickens with great success. It has been posted a few times here before. Give it a try. I'm amazed at how simple and good it is:

Roasting chicken is one of those allegedly simple tasks which a lot of cooks can't do right. Here's a great recipe from Marcella Hazan's 'Essentials of Classic Italian Cooking' which is foolproof and absolutely delicious:
If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true.
For 4 servings
Ingredients
# A 3- to 4-pound chicken
# Salt
# Black pepper, ground fresh from the mill
# 2 rather small lemons
Directions
1. Preheat oven to 350 degrees.
2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.
Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.

I do not think any chicken legally sold in US has hormones.

And who really knows what "organic" means. If it is free range that is probably why it is tough. It got too much exercise. Was it dry and tough or moist and tough? If it was dry and tough then you overcooked it. If it was moist and tough then it was a tough chicken. At least that would be my take on it.

As for oven temp I think what LindaC was getting at was what temperature your oven "really" is, not what you set it at. Ovens vary.

Thanks. I will try the lemon chicken recipe and I'll have to try my hand at the thermometer again.

I contacted Coleman, and got an e-mail back. I was told that organic chicken and beef cooks faster. Has anyone here tried the organic Coleman chicken at Costco by any chance?

Was the second chicken ever frozen? I find that no matter how I cook it, if chicken has been frozen it always has a somewhat tougher taste to it. I hate when markets put out "fresh" chicken but you know they have frozen it because sometimes it's still partially frozen.

Good point Carla. No way to tell.

I'm not a chicken roaster, but I just want to welcome you to the cooking forum.

Didn't you say that the first chicken you roasted was not filled with the hormones and such? Would that also mean it's not injected with that stuff they inject to add moisture?

I doubt that a chicken from Costco, even if labeled as such, would be free range enough to get tough. Free range means that at some point in the chicken's sad life they open it's cage, or sans cage, open one end of the enormous barn, which is stuffed with 1000's and 1000's of chickens, allowing the chickens to go out into a small yard, if they want to. This usually happens in the last week or so of it's life, and the chickens don't even know that the door exists.

Sally

Ever since I first used the rotisseritizer on my gas grill, thats the only way I cook chicken anymore. I buy whatever is on sale, and donÂt pay attention to what type it is. ItÂs just a chicken.

I donÂt use any spices or seasonings on the chicken, either, and it comes out with a golden crisp skin every time, and tasting like chicken, and not like salt or pepper or anything but chicken. IÂm just kinda funny that way.

BTW, Hi, yÂall!