The aroma and crackle of a chicken roasting in the oven promise a delicious meal to come. Follow our easy instructions for how to cook a whole chicken, and you’ll have dinner on the table with little hands-on time. Once you choose from the wonderful options for seasoning chicken, including herbs and spices, plus sweet and savory marinades, you just have to get that chicken in the oven and let it roast to perfection.

How to Cook a Whole Chicken in the Oven

If you’re learning how to cook a whole chicken in the oven, our Test Kitchen’s tried-and-true method is five easy steps, with five (or fewer) ingredients.

Step 1: Prepare the Chicken

Preheat the over to 375°F. Make sure to note how much your bird weighs, as this determines how long to roast a chicken in the oven. For example, the recommended cooking time for an unstuffed whole bird weighing 3 to 4 pounds at 350°F for 1 ¼ to 1 ½ hours and 2 to 2 ¼ hours for 5 to 7 pounds Add 15 to 30 minutes for stuffed birds.

Set the chicken in a shallow roasting pan, breast side up. Tie the drumsticks together with cooking twine so the chicken keeps its shape and to ensure even cooking without overdrying the limbs. Since the wings are small and will cook the fastest if they’re sticking out, tuck the wing tips under the bird so they don’t burn.

Why You Should Never Rinse Your Chicken

In the past, recipes recommended rinsing pieces of chicken or turkey (or the entire bird’s cavity) with water and patting it dry with paper towels. The U.S. Department of Agriculture (USDA) changed its stance on this practice. Research shows rinsing poultry can spread bacteria by splashing contaminated water onto the surrounding areas. If any moisture is present on your bird when you remove it from the packaging, simply pat it dry with paper towels, and throw away the paper towels immediately.

Step 2: Season the Whole Chicken

While the oven is preheating, brush the whole chicken with olive oil or butter and season with salt, pepper, and (if desired) crushed dried herbs, such as thyme or oregano. Try the lemon-herb or spice rub variations in our roast chicken recipe.

Step 3: Cook Whole Chicken in the Oven

Place the whole chicken in the roasting pan in the preheated oven. Cooking times vary by weight. Cut the string and cover with foil to prevent overbrowning after 1 hour.

How long to roast a chicken at 375°F:

• 2½- to 3-pound chicken: Roast 1 to 1¼ hours
• 3½- to 4-pound chicken: Roast 1¼ to 1½ hours
• 4½- to 5-pound chicken: Roast 1¾ to 2 hours

Make it a Meal: Cut 1 pound red potatoes, 3 carrots, 1 medium peeled turnip, and 1 medium onion into 1-inch chunks. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Arrange vegetables around chicken in the pan for the last 45 to 50 minutes of roasting your chicken, stirring occasionally.

Step 4: Make sure the chicken is done

The chicken is done cooking when the juices run clear, the chicken is no longer pink, and the drumsticks move easily in their sockets. However, don’t rely on these tests alone. Always check the doneness of roast chicken by inserting a meat thermometer into the thickest part of the thigh. It should read 170°F. According to the U.S. Department of Agriculture, all poultry is safe to eat at 165°F, but our Test Kitchen found thigh meat was a better texture when cooked to 170°F. For an accurate read, insert the oven-safe meat thermometer in the thigh before you start roasting (it stays in the whole time).

Step 5: Let it stand

Before serving, allow the whole roasted chicken to stand, covered with foil, for 15 minutes. This will help the juices redistribute throughout the bird for moist, tender meat. Carve and serve. If you have leftover chicken, store cooked chicken in an airtight container in the refrigerator up to 3 days. Freeze it if you’ll be using it later than that.

Roasting Chicken in the Oven Tips

When roasting a whole chicken in the oven, there are a few things to keep in mind for the best results.

• Dry the Skin: You’ll get the crispiest skin if you completely dry the bird before placing it in the oven. Our Test Kitchen recommends using paper towels.

• Don’t Be Shy with Seasoning: As mentioned above, a whole chicken is a blank canvas for your favorite spices for something simple like salt, pepper, lemon or herbs. You can go bold with a homemade BBQ rub or a beer can chicken recipe.

• Let it Rest: Be sure to let the roast chicken rest for at least 15 minutes; this helps ensure the meat stays nice and juicy.

Side Dishes for Roasted Chicken

A whole roasted chicken goes with a variety of side dishes. Try serving this roasted chicken recipe with starchy sides like mashed potatoes, roasted sweet potatoes, or a fresh loaf of bread. It’s also great served with a fresh green salad, rice pilaf, or even pasta. Chicken cooked in the oven makes a great main dish for entertaining or even a simple weeknight dinner.

How to Store Roasted Chicken

After your whole roasted chicken has cooled completely, package it up in a labeled airtight container and store it in the fridge. Roasted chicken will last for up to three days if stored properly. When you’re ready to eat, thoroughly reheat the leftovers in the microwave or oven.

How to Use Leftover Roast Chicken

There are several uses for leftover oven-cooked chicken. Shred the meat and use it in things like soup, chicken dump casserole, and chicken salad. Don’t toss the bones either. Once the meat is removed, use the bones to make a rich, flavorful chicken broth.

Baking Chicken Option

 If you prefer to bake the bird—whole chicken, chicken breasts, or bone-in pieces—we have a great guide with step-by-step instructions on how to bake chicken without drying it out. It outlines the recommended cooking temperatures, length of time, and how to store leftovers.