Instructions

• Remove any giblets from inside the chicken and discard. Wash your hands and any surfaces that touched the raw chicken.
• Pat the chicken dry inside and out with paper towels. Do not rinse under running water.
• Tie the legs together with kitchen string (truss) if desired so the chicken cooks more evenly.
• Place the chicken breast-side up on a rack in a roasting pan (or directly in the pan). If you prefer easier cleanup, you can line the pan or loosely cover it with foil.
• Let the chicken sit at room temperature 20–30 minutes while you preheat the oven. Preheat the oven to 450°F (230°C).
• Roast the chicken for 15 minutes per pound. For a 5‑pound chicken this is about 75 minutes.
• Check doneness with an instant-read meat thermometer inserted into the thickest part of the thigh without touching bone; the internal temperature should read 165°F (74°C). If it hasn’t reached 165°F, continue roasting and recheck every 5–10 minutes.
• Remove the chicken from the oven and let it rest 10 minutes before carving and serving.