It might seem scary to cook a whole chicken, but if you know what you’re doing, you can make a juicy, tasty meal. It’s important to know when to roast a 7-pound chicken so that it comes out moist, tender, and safe to eat. This guide will teach you everything you need to know to roast a 7-pound chicken just right.
Overview of Cooking Times
As a general guideline whole chickens take about 15-20 minutes per pound to cook when roasted at 350°F. For a 7 lb bird you can estimate a total cooking time of 105-140 minutes or 1 3/4 – 2 1/4 hours.
However, cooking time can vary based on factors like your specific oven and the shape of the chicken. The most reliable way to check for doneness is by using a meat thermometer.
Here are some key internal temperature benchmarks:
- 140°F – Chicken is partially cooked. Juices will be pink when pierced.
- 160°F – Chicken is almost done. Juices run clear but meat near bone may be slightly pink.
- 165°F – Chicken is fully cooked and safe to eat. Juices will run clear.
I recommend removing the chicken at 160°F and allowing carryover cooking to bring it up to 165°F for the juiciest results.
Step-by-Step Guide
Follow these simple steps for foolproof roasted chicken:
1. Prepare the Chicken
- Remove chicken from packaging and rinse under cold water. Pat dry with paper towels.
- Trim away any excess fat or skin.
- Let chicken sit at room temperature for 30 minutes before cooking.
2. Season the Chicken
- Generously coat all over with olive oil, butter, or a blend.
- Season liberally with salt and pepper. You can also use garlic powder, thyme, rosemary, paprika or other spices.
- Rub seasonings under skin as well as over.
3. Truss the Chicken
- Tie legs together with kitchen string to hold shape during cooking.
- Tuck wing tips under body.
4. Stuff the Chicken (Optional)
- For extra flavor, stuff cavity with aromatics like lemon, onion and herbs.
- Stuffing extends cooking time, so account for this.
5. Roast the Chicken
- Place chicken breast-side up on a roasting rack in a pan.
- Roast in a 350°F oven for 1 3/4 – 2 1/4 hours.
- Baste with pan juices every 30 minutes for added moisture and flavor.
6. Test for Doneness
- Insert instant-read thermometer into thickest part of thigh, avoiding bone. It should read 160-165°F when done.
- Juices should run clear with no pink color.
7. Allow to Rest
- Transfer chicken to a cutting board and tent with foil. Allow to rest 15-20 minutes before carving.
Tips for Maximizing Flavor
Follow these tips for a deliciously juicy and flavorful roasted chicken:
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Dry brine the chicken in the fridge uncovered overnight before cooking. Simply coat all over with salt and let sit. This seasons the meat and helps it retain moisture.
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Elevate the chicken on a roasting rack so hot air circulates all around.
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Baste frequently with melted butter, chicken stock or pan juices. This keeps the meat from drying out.
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For crispier skin, pat chicken dry before seasoning. Rub with baking powder which draws out moisture.
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Season under the skin for greater flavor penetration into the meat.
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Stuff the cavity with lemon, herbs, garlic or onion to infuse flavor.
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Let chicken rest before carving so juices redistribute for moist, tender meat.
Cooking Times for Other Chicken Sizes
For reference, here are approximate roasting times for other common chicken sizes:
- 3-4 lb chicken: 60-90 minutes
- 5 lb chicken: 75-112 minutes
- 7 lb chicken: 105-140 minutes
- 9 lb chicken: 135-180 minutes
As mentioned earlier, always rely on a meat thermometer rather than cooking times to determine doneness. Each oven and chicken may vary slightly.
Serving Suggestions
A roasted chicken is a full and satisfying meal by itself, but it goes well with these tasty sides:
- Roasted vegetables – potatoes, carrots, parsnips
- Sauteed greens – spinach, kale, broccoli rabe
- Fresh salad
- Baked mac and cheese
- Mashed potatoes or sweet potatoes
- Rice pilaf or wild rice
Don’t forget to make gravy from the flavorful pan drippings!
Storing Leftovers
Refrigerate leftover roasted chicken for 3-4 days. Slice meat from the bones and store in airtight containers. The chicken can also be frozen for 4-6 months. Reheat gently before serving.
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. To find out how simple it is to make your own chicken stock, read Chicken Stock – Basic 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 does it take to roast a 7 pound chicken?
So, how long does it take to roast a 7-pound chicken to perfection? The average cooking time for a chicken of this size is around 2-2. 5 hours at 325°F (160°C). However, this time can vary depending on the factors mentioned earlier.
How to cook a 7 lb chicken?
Simple steps to cook a 7-pound chicken: Put the salt, sugar, garlic, and fresh herbs in a bowl and mix them together. The chicken should be rubbed with the mixture. Lift the skin from the top of the chicken and sandwich the butter between the flesh and the skin, allowing the chicken to self-bast while cooking.
How long do you cook a pound of chicken in the oven?
Roast the chicken in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 165°F (74°C). When the chicken is done, take it out of the oven and let it rest for 10 to 15 minutes before cutting it up. This allows the juices to redistribute, resulting in a juicier and more flavorful chicken.
Can you cook a 7 lb chicken at 400 degrees?
Yes, you can. A higher oven temperature, such as 400°F (200°C), can reduce the cooking time. However, you must adjust the baking duration accordingly. When baking a 7-pound chicken at 400°F (200°C), allow about 1 hour and 50 minutes to two hours.
How long do you cook a chicken breast at 450?
Place the chicken breast-side up in a roasting pan or baking sheet. Put it in the preheated oven and roast at 450°F (230°C) for 10-15 minutes. This initial high-heat roasting will give your chicken that beautiful golden colour.
How long does it take to cook a 7 lb chicken?
| Weight (in lbs.) | Regular Method | High Heat Method |
|---|---|---|
| 5.5 to 6 | 2 hours 15 minutes | 2 hours |
| 6 to 6.5 | 2 hours 25 minutes | 2 hours 10 minutes |
| 6.5 to 7 | 2 hours 35 minutes | 2 hours 20 minutes |
| 7 to 7.5 | 2 hours 45 minutes | 2 hours 30 minutes |
How long does it take to cook a 7 lb roast at 350 degrees?
| Type of roast | Oven temperature | Cooking time |
|---|---|---|
| Top sirloin roast Half | 350°F | 17-20 mins / lb |
| Stuffed roast Lamb, pork, beef, veal | 350°F | 20-25 mins / lb |
| Rack of lamb | 425°F | 25 mins |
| Veal roast (boneless) | 350°F | 20 mins / lb |
Is it better to roast chicken at 350 or 400?
How long to cook a full chicken on 350?
Baking a whole chicken is like roasting a turkey. At 350 degrees you should count on 20-25 minutes per pound for a 3 to 8 pound chicken.Oct 1, 2021