How Long to Cook an 8 lb Chicken: The Complete Guide

Roasted Chicken Instructions for Safety and Doneness:

Make sure the chicken is completely thawed. The times given are for fresh or fully thawed frozen chicken that is kept in a fridge that is about 40 degrees F. or below.

Putting Chicken in the Roasting Pan: Put the chicken breast-side up on a flat wire rack in a roasting pan that is only 2 to 2 1/2 inches deep.

Optional Steps:

Truss or Not to Truss – You do not need to bother with complicated trussing. Instead, secure the legs by tucking the ankle joints into the pocket of skin at the tail end. Tuck wing tips back under the shoulders of bird (called “akimbo”).

Adding Liquid – Add 1 cup chicken broth/stock to the bottom of the pan before beginning the cooking. This will turn the oven into a steam room, which will help keep the breast moist but won’t stop the skin from turning brown. Check out Chicken Stock – Basic Chicken Stock to learn how easy it is to make your own homemade chicken stock.

Tenting the Chicken – In the beginning, a tent of aluminum foil may be place loosely over the breast of the chicken for the first hour, then removed for browning. Or, a tent of foil may be placed over the chicken after the chicken has reached the desired golden brown. As part of the study, some chickens were tented with foil for the entire cooking time; this increased the cooking time required.

Basting the Chicken – Brush the chicken with butter or vegetable oil at the beginning before roasting it in the oven. This will contribute to browning. Basting during the roasting process is an unnecessary extra stop. Basting in the last hour of roasting can actually turn a beautiful crisp chicken skin soft.

Easy ways to baste a chicken: Use a Chicken Baster (bulb baster). Use a basting brush. Use a large spoon to scoop up the juices and drizzle over the chicken.

Chicken Cooking Times – The new roasting times are based on the recommendations above and on a 325 degree F. oven temperature. These times are approximate and should always be used in conjunction with a properly placed meat thermometer.

Weight	Cooking Time
3/4 pounds	30 minutes
1 1/4 pounds	40 minutes
2 pounds	50 minutes
3 pounds	1 hour and 10 minutes
4 pounds	1 hour and 15 minutes
4 1/2 pounds	1 hour and 25 minutes
5 1/4 pounds	1 hour and 30 minutes

Weight	Cooking Time
1 pound	40 minutes
2 pounds	50 minutes
3 pounds	60 minutes
4 pounds	1 hour and 20 minutes
5 pounds	1 hour and 30 minutes
6 pounds	1 hour and 40 minutes
7 pounds	1 hour and 45 minutes

The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

To Take Temperature of Thigh – Place the thermometer in the thickest part of thigh away from the bone of the chicken to check the internal temperature at intervals during the cooking time.

To Take Temperature of Breast – Insert thermometer at neck end, holding it parallel to the chicken. Confirm temperature by inserting thermometer in both sides of the chicken.

Cleaning Meat Thermometer – After each use, wash the stem section of the thermometer thoroughly in hot, soapy water.

Temperature of Cooked Chicken and Stuffing/Dressing – The temperature must reach a minimum of 165 degrees F. in the thigh before removing from the oven. The center of the stuffing should reach 165 degrees F. after stand time.

In Absence of a Meat Thermometer – Juices should be clear. Pierce the chicken with a fork in several places; juices should be clear with no trace of pink. NOTE: The old-fashioned way of wiggling the leg to see if it’s loose will give you an indication that the chicken is ready, but unfortunately, by the time the leg is truly loose, the chicken is sadly overcooked. The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.

Once you remove the chicken from the oven, tent it with aluminum foil and allow it to rest for 20 to 30 minutes, so the meat can firm up and hold the juices, making it easier to carve. Resting allows for the redistribution and re-absorption of the juices in the meat. This makes for ultra-moist, flavorful meat while also giving the chicken a chance to cool for easier carving. If you skip this important step, you will both burn yourself and end up with a flood of juices on your carving board, not to mention a dry chicken.

In this recipe I have used Julia Child’s technique for Roast Chicken. In her first cookbook, Mastering The Art Of French Cooking, by authors Julia Child, Louisette Bertholle, and Simone Beck. Her recipe is the French technique and requires a lot of basting and turning of the chicken while roasting which I followed.

• 1 (4-pound) whole chicken*
• Coarse salt
• 2 to 3 tablespoons butter, softened
• 3 to 4 big carrots, peeled, washed, and cut up
• 4 to 5 red potatoes, washed and cut into quarters
• 2 tablespoons butter, melted
• 1 tablespoon olive oil

Instructions

• Take the neck, liver, and gizzards out of the chicken and either throw them away or freeze them for later use. Clean and dry the chicken, then put it on a plate and put it in the fridge uncovered for one to two days. This dries out the skin, which will make it crispier when you roast it. Take the chicken out of the fridge at least two hours before roasting so that it can come to room temperature.
• Preheat the oven to 425 degrees F. Place oven rack in middle of the oven.
• Prepare the Chicken:
• After taking the chicken out of the fridge, let it warm up at room temperature.
• Spread half of the butter inside the chicken. Sprinkle the inside with coarse salt. Rub the outside skin with the remainder of the butter. As an extra step, you can secure the legs by tucking the ankle joints into the skin pocket at the very end. Chicken should have its wing tips tucked back under its shoulders. This is called “akimbo.”
• When the roasting pan is ready, put the chicken breast side up on the bottom of it. Spread the carrots and potatoes around the chicken.
• Roasting the Chicken:
• Put the chicken that has been prepared in the oven and let it brown a bit for 15 minutes.
• Melt the butter in a small saucepan over medium heat while the chicken roasts. Add olive oil and stir until combined. Remove from heat.
• Basting the chicken:
• With a chicken baster bulb, a basting brush, or a large spoon, spread the melted butter mixture over the front and sides of the chicken. Open the oven door. Pick up the liquid from the pan’s bottom as well and pour it over the chicken.
• Reduce oven temperature to 350 degrees F. When the butter or oil baste runs out, use the fat in the roasting pan to baste the chicken every 10 minutes.
• About halfway through the cooking time, sprinkle 1/4 teaspoon of coarse salt over the chicken. Turn chicken over on its other side. Continue basing every 10 minutes.
• About 15 minutes before the chicken is supposed to be done, sprinkle it with 1/4 teaspoon of coarse salt one more time. Turn the chicken breast-side up. Continue basting every 10 minutes. Continuing to baste as the chicken cooks.
• When the thigh and breast reach 165 degrees F on the inside, the chicken is done. when you cut into the meat with the tip of a knife, the juices will run clear.
• Take the chicken out of the oven and place it on a cutting board. Cover it with aluminum foil and let it rest for 20 minutes.
• Take the chicken and cut it into pieces that will fit on the platter. Then, put the cooked potatoes and carrots around the edges. Drizzle pan juices on top of chicken.
• Makes 4 servings.

Recipe Notes

* Choose a chicken weighing around 4 pounds. I prefer organic, free range chickens as I think they taste better.

Categories:

Guidelines For Perfect Roasted Chicken

A roasted chicken in the oven is a beautiful aroma! I can recall many Sunday family dinners enjoying roasted chicken and fighting over who gets the chicken leg. Nowadays, you can buy a roasted rotisserie chicken at your local grocery store for a convenient weeknight dinner to feed the family. However, there is nothing like slow roasting a chicken over a bed of vegetables in your own oven!

Learn how to Brine Poultry (Chicken and Turkey) and check out more outstanding Poultry Recipes.

The USDA has issued new guidelines for cooking and roasting whole chickens. These changes were based on a study conducted by the University of Georgia, which showed that the existing USDA cooking times were longer than needed to assure safety and doneness. The data supported reductions of 15 minutes to one hour, depending on the size of the bird. The USDA has come up with a one-temperature-suits-all for poultry safety: 165 degrees F. For safety and doneness, the internal temperature should be checked with a meat thermometer. It appears that “timing is NOT everything.” Recommended cooking techniques must also be followed. A meat thermometer should be used to check the internal temperature of the bird in several places for safety’s sake and to prevent overcooking.

Many variables can affect the roasting time of the whole chicken:

• A partially frozen bird requires longer cooking.
• Dark roasting pans cook faster than shiny metals.
• The pan’s depth and size can make it harder for heat to reach all parts of the bird.
• Putting a foil tent over the whole thing can slow down the cooking process.
• Use of the roasting pan’s lid speeds cooking.
• An oven cooking bag can accelerate cooking time.
• A stuffed chicken takes longer to cook.
• The oven may heat food unevenly.
• Calibration of the oven’s thermostat may be inaccurate.
• Where the rack is placed can affect how evenly food cooks and how heat moves through the oven.
• The meat thermometer needs to be put in the right place in the thigh joint. See Taking The Chicken’s Internal Temperature below.

How long does a 6 lb chicken take to cook at 375?

FAQ

How long to cook an 8 pound chicken at 350 degrees?

At 350 degrees you should count on 20-25 minutes per pound for a 3 to 8 pound chicken. As with all meats, check the temperature 15-20 minutes before the time it should be done.

Is it better to roast chicken at 350 or 400?

Both 350°F and 400°F can be suitable for roasting chicken, but the best temperature depends on the desired outcome. 350°F is better for ensuring even cooking and retaining moisture, especially for larger pieces like whole chickens. Recipes suggest that a lower temperature results in a more tender and juicy chicken.

How long to cook 8 lbs of chicken?

24 to 28 min/lb. 5 to 8 lbs. 35 to 40 min/lb. Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes. Sep 21, 2023.

How many minutes per pound of chicken in the oven?

Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest).