Roast Chicken Cooking Timer & Calculator
A classic roast chicken is a staple of simple, satisfying cooking. This calculator helps you determine the exact roasting time based on your chicken's weight so it remains perfectly juicy inside with crispy golden skin on the outside.
Weight-Based Roasting Calculator
Enter the weight of your meat to calculate the precise roasting time.
15 minutes (foil covered, post-oven)
How to Choose the Right Cut
Choose a plump, fresh whole chicken with intact, undamaged skin. Free-range or organic chickens generally have much better flavor and texture. Look for a bird with a well-rounded breast and no bruising.
Step-by-Step Preparation
- Remove the chicken from the fridge 30 minutes before cooking.
- Pat the skin completely dry with paper towels to ensure crispy skin.
- Season the cavity with salt, pepper, half a lemon, and a few sprigs of thyme or rosemary.
- Rub the skin with olive oil or melted butter, and season generously with salt and pepper.
- Tuck the wing tips underneath the body and tie the legs together with kitchen twine for even cooking.
Roasting & Cooking Method
Preheat your oven to 190°C (375°F). Place the chicken breast-side up in a roasting pan. Roast for the calculated time (approximately 20 minutes per 500g plus an extra 20 minutes). The internal temperature in the thickest part of the thigh should reach 75°C (165°F) on a meat thermometer. Let it rest for 15 minutes before carving.
Internal Temperature & Doneness Guide
| Doneness | Target Internal Temp (Post-Rest) |
|---|---|
| Well Done (Safe) | 75°C (165°F) in thigh / breast |
Pro Tips for Perfect Results
- Dry the skin thoroughly before seasoning; moisture is the enemy of crispy skin.
- Stuff the cavity with aromatics like onion, garlic, lemon, and herbs to flavor the chicken from the inside out.
- Rest the chicken breast-side down on the carving board for 10 minutes to allow the juices to flow back into the breast meat.
Common Roasting Mistakes to Avoid
- Underseasoning the skin and cavity.
- Carving immediately without resting, which releases all the juices.
- Cooking a bird that is still partially frozen, leading to unsafe undercooked sections near the bone.
Frequently Asked Questions
The best way is checking with a meat thermometer. It should read 75°C (165°F) in the thickest part of the thigh without touching the bone. The juices should also run clear when the thigh is pierced.