How Long to Cook Whole Roasted Chicken (4–5 lb) in the oven

Specification: 4–5 lb whole chicken, spatchcocked or trussed, dry brined overnight, patted dry

Target Temp

425°F (218°C)

Radiant Heat

Total Time

55–75 mins

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

165°F (breast) / 185°F (thigh)

USDA Safe Pull

3-Step Execution Protocol

Preheat & Prep

Preheat oven to 425°F (218°C). Prepare whole roasted chicken (4–5 lb) (4–5 lb whole chicken, spatchcocked or trussed, dry brined overnight, patted dry).

Cook

Cook for 55–75 mins. Do not flip; allow surface to develop undisturbed.

Check & Rest

Skin is deeply golden and crisp; leg joint moves freely; juices from thigh run completely clear. Confirm internal temperature reaches 165°F (breast) / 185°F (thigh). Rest for 15 minutes before serving.

Verification Basis & Testing Rig

USDA FSIS 165°F poultry standard; tested whole 4.5 lb bird in GE Profile 30" convection oven with ThermoWorks Thermapen One at breast and thigh.

Pro Tip: Spatchcock (remove backbone, press flat) for 20 minutes faster cook time and crispier skin. Dry brine with salt uncovered in fridge overnight for the crispiest results.

Related oven Cook Times

Chicken Breast (Boneless, Skinless)

400°F (204°C)20–25 mins

Salmon Fillet (Skin-On, Center Cut)

400°F (204°C)12–15 mins

Baked Potato (Whole Russet)

400°F (204°C)50–60 mins

Bacon (Thick-Cut, Sheet Pan Method)

400°F (204°C)18–22 mins

Pork Chops (Bone-In, 1-inch Thick)

400°F (204°C)18–22 mins

Chicken Thighs (Bone-In, Skin-On)

425°F (218°C)35–45 mins