For many home cooks, cooking a whole chicken in the oven can seem hard. A 5-pound chicken is a good size for feeding a family, but the right oven temperature and cooking time can make the difference between a dry, overcooked chicken and a juicy roast. In this article, we’ll show you how to roast a 5-pound chicken to perfection at 350 degrees Fahrenheit.
Why Choose 350 Degrees?
People usually aim for 350 degrees F when they roast chickens. With this method, the meat is cooked all the way through without becoming dry. When you heat the chicken to 375 or 400 degrees, it cooks faster, but the meat is more likely to become dry and overcooked. Lower oven temperatures, around 325 degrees, will make the meat more juicy, but they will also make the cooking time longer, which isn’t always convenient.
So 350 degrees hits that ideal point of cooking the chicken efficiently while keeping it nice and moist It’s a versatile temperature that also allows some flexibility in cook times Whether your chicken is 4-6 pounds, 350 degrees F will work beautifully.
Estimating Cook Times
Cook time can vary quite a bit depending on the size and shape of your chicken. Here are some general guidelines for a 5 lb chicken:
- Unstuffed: approximately 1.5-1.75 hours
- Stuffed: approximately 2-2.25 hours
As a general rule, a chicken that isn’t stuffed should be cooked for 18 to 20 minutes per pound. It will take longer to cook a stuffed chicken, about 24 to 25 minutes per pound, because the cavity will keep the heat in and make the cooking go more slowly.
Always rely on a meat thermometer rather than cook time to gauge doneness and prevent overcooking. The thickest part of the thigh should reach 165 degrees F.
Trussing for Even Cooking
Trussing is a technique of tying up the legs and wings using kitchen string or twine. This helps the chicken hold its shape nicely so it cooks evenly. If the legs are splayed out, they may end up overcooking by the time the breasts are done.
Trussing pulls everything inward to improve heat circulation and make sure that the cooking is even between the body and the limbs. It makes a big difference in the end and only takes a minute!
Roast Chicken Step-By-Step
Follow these simple steps for roasting 5lb chicken perfection:
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Remove giblets: Check inside the cavity and remove any giblets or neck that may be tucked inside.
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Pat dry: Pat the chicken dry with paper towels, inside and out. Dry skin will get beautifully crispy in the oven.
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Coat with oil or butter: Rub the skin all over with a thin layer of olive oil, butter, or a blend. Season the cavity with salt and pepper.
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Truss (optional): Use kitchen string to truss up the legs and wings. This is not mandatory but helps ensure even cooking.
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Season outside: Sprinkle and gently rub the salt, pepper, and any other seasonings all over the outside skin.
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Roast at 350°F: Place chicken breast-side up on a roasting pan or rimmed baking sheet. Roast at 350°F, until the thickest part of thigh reaches 165°F on a meat thermometer.
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Rest before carving: Let the chicken rest for 10-15 minutes before slicing. This allows the juices to reabsorb so they don’t run out when you carve.
And that’s it! With these simple steps and target oven temperature, you’ll get a tender, juicy 5lb roast chicken at 350 degrees in around 1.5-2 hours. Always rely on an instant-read thermometer for the best results. Resting is also crucial; don’t skip this step if you want deliciously moist meat!
Additional Tips for the Best Roast Chicken
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For crispier skin, start at a higher temperature (400°F) for the first 20 minutes, then reduce to 350°F for remainder of cooking.
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Tuck fresh herbs like thyme or rosemary under the skin or inside the cavity to infuse flavor.
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Rub the skin with butter or oil first to help it get extra crispy and golden brown.
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Season generously with salt, pepper, garlic powder, paprika and other spices.
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Stuff the cavity with lemon wedges, onion chunks or other aromatics.
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Use a meat thermometer in a few spots to ensure no undercooking. Temperature varies in different areas.
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Allow the full 10-15 minutes of resting time before carving for super juicy meat.
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Carve across the breast before slicing the thighs and legs. Cut slices against the grain for tenderness.
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Make pan gravy from the drippings after roasting for delicious flavor on the side.
Frequently Asked Questions
What if my chicken is a different weight?
For chickens smaller or larger than 5 lbs, keep the 350 degree oven temperature. Just allow about 18-20 minutes per pound for an unstuffed chicken, and 24-25 minutes per pound for a stuffed bird.
Can I speed up the cooking time?
You can cook the chicken slightly faster by increasing the oven temperature to 375°F. But keep a close eye on it, as the meat is more prone to drying out at higher temps. Stick to 350°F for the most foolproof results.
My chicken is not quite done but the skin is getting too dark. What should I do?
If the skin starts getting overly browned before the meat is cooked through, tent a sheet of foil loosely over the chicken to prevent further browning. Continue roasting until it reaches 165°F in the thighs.
Do I really need to let it rest before carving?
Yes, resting is imperative! It allows the juices to reabsorb back into the meat fibers instead of spilling out everywhere when you carve. Skipping the resting step means you’ll have very dry meat.
Can I use an instant-read thermometer while it’s still in the oven?
You can, but be very careful maneuvering inside a hot oven. Best practice is to remove the entire pan from the oven before taking temperature readings in a few thick spots like the thighs and breasts.
What’s the minimum safe internal temperature?
165°F is the recommended safe minimum temperature for chicken. If roasting a whole turkey or other poultry, the safe minimum temp may be higher. Always allow the full resting time after removing from the oven.
So there you have it – everything you need for roasting 5lb chicken success at 350 degrees! With the right time and temperature, plus a few simple tips, you’ll enjoy a beautiful, tender and juicy family-sized roast chicken any night of the week. Give this classic recipe a try and enjoy the delicious home-cooked flavors.
How To Make how to roast the perfect whole chicken
- 1. Tools for roasting: An instant-read thermometer and a roasting pan (or a baking sheet will do) are all you need. If you put a roasting rack over the pan, air can flow freely and help the chicken cook more evenly. If you use a roasting rack, the chicken won’t rest in its own juices, which will make the skin crispier. The pan can be lined with aluminum foil to make it easier to clean up.
- 2. Dress it up: A chicken that has only been roasted with salt, pepper, and butter tastes great. But its also easy to build on these basic flavors. Cut up fresh herbs and put them under the chicken’s skin with a few pats of butter. You can also stuff sprigs of herbs with garlic cloves, onion quarters, and chicken broth. Lemon or orange wedges will smell good on the bird while it roasts, and the meat will taste even better.
- Third, rub it down. A lot of cooks use a dry rub, which is a mix of ground and dried spices that they rub under the skin and inside the cavity of the chicken. The flavorings won’t burn because they’re under the skin, and they’ll also make the meat taste better. It’s a great way to add some spice if you’re going to throw away the skin. •To give something a Southwestern taste, add cumin, sage, or chile powder or pureed fresh chiles. •To make an Indian-style bird, mix ground coriander and cumin together with turmeric and a pinch or two of cardamom or garam masala. •To make the chicken taste Thai, mix ginger, lemon grass, green chilies, cilantro, and lime juice into a paste.
- 4. Skin is in: Roast chicken skin that is crispy and smells good is delicious. It is a bit fatty, though. The skin should always be on when you roast meat, whether you eat it or take it off. This keeps the meat from drying out.
- 5. A Bird That You Can Truss: You can truss the bird before roasting it if you want to. This means that you tie the legs close to the body with butcher tape. This step isn’t necessary, but it does make the chicken a little easier to handle and helps the stuffing stay in if you’ve already done it. To truss a chicken, cut a piece of heat-safe butcher’s twine about 3 feet long. •Place the chicken on a clean surface so that the breast side is facing up. •Hold one end of the string in each hand and loop the middle of it under the chickens tail. •Tuck the ends of the legs into the string, and then make an X with the string over the chicken’s breast. – Loop the string under and around the wings. – Make a tight knot in the string across the middle of the breast. Make sure the wings’ tips are tucked in.
- Six Ways to Roast a Whole Chicken: To roast a whole chicken the regular way, preheat the oven to 350 degrees F first. •Roast thawed whole chickens for 20 minutes per pound plus 15 minutes more. •Preheat the oven to 450 degrees F (230 degrees C) and cook the whole (thawed) chicken for 10 to 15 minutes. This will make the skin crispy and darker. •Then turn down the heat to 350 degrees F (175 degrees C) and roast for 20 minutes for every pound. If you use this method, don’t add the extra 15 minutes to the cooking time. ) .
- 7. Is it Ready Yet? A whole chicken is ready when a meat thermometer inserted into the inner thigh (near but not touching the thigh bone) reads at least 165 degrees F (74 degrees C). This is true no matter what method is used. •When you take the meat out of the oven, its temperature will continue to rise slightly. This is called “carryover cooking,” so if the thermometer shows a few degrees below the target, wait a few minutes. The internal temperature might still reach at least 165 degrees F (74 degrees C). •Take the chicken out of the oven and loosely cover it with a doubled sheet of aluminum foil. Let it rest for 10 minutes before cutting it. This redistributes the juices and results in moister chicken.
- 8. Use this chart to figure out how long to roast your chicken (the second time there is for high heat) –2 5-3lbs=1 hour/15 minutes=1 hour –3-3. 5lbs=1 hour/25 minutes=1 hour/10 minutes –3. 5-4lbs=1 hour/35 minutes=1 hour/20 minutes –4-4. 5lbs=1 hour/45 minutes=1 hour/30 minutes –4. 5-5lbs=1 hour/55 minutes=1 hour/40 minutes –5-5. 5lbs=2 hours/5 minutes-1 hour/50 minutes –5. 5-6lbs=2 hours/15 minutes=2 hours –6-6. 5lbs=2 hours/25 minutes=2 hours/10 minutes –6. 5-7lbs=2 hours/35 minutes=2 hours/20 minutes –7-7. 5 pounds = 2 hours/45 minutes = 2 hours/30 minutes PLEASE NOTE: These times are for birds that aren’t stuffed. Adding 15 minutes to the total cooking time will make a stuffed chicken take longer to roast. Like the chicken, the stuffing needs to be at least 165 degrees F (74 degrees C) before you cook it.
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Ingredients For how to roast the perfect whole chicken
- 1 whole chicken
- -roasting pan
- -meat thermometer