How Long To Cook A Whole Chicken For Tender Vs Crispy Results

Roasting a whole chicken can feel like a daunting task when you're cooking up your first bird or two. Along with the thawing and preparation steps, there's the question of how long to cook the hefty bird. Luckily, there are a few options for cooking a whole chicken. In short, the time it takes to roast depends on a few factors, including the weight of the bird, how tender you want the meat to turn out, and how much time you have before dinner.

But as a general rule of thumb, if you want to cook a whole chicken until juicy and fall-off-the-bone tender, opt for low and slow cooking methods that will have your bird ready within two or three hours. While this method requires patience and a relatively low oven temperature of around 300 degrees Fahrenheit, the process is relatively hands-off. You can basically set your whole chicken in the oven and forget it (just don't actually forget about it).

If you're short on time or don't feel like waiting, and crispy skin is your top priority, you'll want to turn the dial on your oven up. By cooking at temps as high as 450 degrees Fahrenheit, you could have a basic but foolproof whole roasted chicken ready in around an hour and a half. Sure, the meat might not be quite as tender as slower cooking methods, but the flavor will still be delicious and the skin undeniably crisp.

If you have the extra time to roast your chicken slowly, this is the best way to ensure the entire bird cooks evenly, without the leaner portions of meat drying out. Though the cooking time will vary based on the size of the whole chicken, for a four-pound bird, generally you can estimate a cooking time of at least an hour and a half to an hour and 45 minutes if you're cooking it at 350 degrees Fahrenheit. For slightly lower cooking at 300 degrees, your bird might roast for a couple of hours. It all depends on a combination of bird size and oven temperature. 

Though the low and slow method of cooking a whole chicken is designed for optimal juiciness, roasting this way doesn't mean you'll need to sacrifice browning altogether. Adding a generous pour of melted butter atop the bird before roasting helps with browning. Season the chicken with an ample amount of salt, too — just make sure the outside of the chicken is dry first.

Slow-roasting methods can also result in complex flavors and tender roasted vegetable sides. Roast cut lemons or oranges in the pan. Or cut up potatoes, carrots, onions, and leeks and let them cook under the chicken as it roasts. The fruit and veggies will soak up the chicken's juices and impart their flavor onto the meat as it cooks slowly.

If you're not in the mood to roast your dinner for a couple of hours, you can cook a whole chicken at 450 degrees Fahrenheit in as little as 45 minutes to just over an hour. Simply prepare the chicken by brushing it with butter or olive oil, or spread some butter and herbs under the skin for extra flavor. The result once it roasts will be an extra crispy exterior that crackles as you cut into it.

If you go with this faster method, select a bird four pounds or under to ensure the meat cooks fully and evenly without drying. The meat's texture won't be quite as juicy as a slow-cooked bird, but there are additional ways to ensure it's tender, such as brining. If you want to try a hybrid method, you could always set the oven to 375. Or cook it at 350, then crisp the skin by raising the heat to 450 for the final 15 or 20 minutes. Alternately, spatchcock the bird by butterflying it and laying it flat on a sheet pan. This will cook it evenly with crispy skin.

Whatever the roasting method, check the whole chicken for doneness by inserting a meat thermometer into a thick portion like the thigh. When the internal temperature reads 165 degrees Fahrenheit and the juices run clear, it's done. Let the meat rest, covered with foil, before carving into it and enjoying each flavorful bite.