Chicken · oven
Whole Chicken
Whole Chicken
cooking times
1 hr 40 min – 2 hr At the most common temperature, 375°F, a whole chicken runs about 1 hr 40 min – 2 hr at 6 lb. Pick your temperature below for the full chart. Done is always 165°F internal.
When is it actually done?
165°F internal The USDA FSIS safe minimum internal temperature for this cut is 165°F, followed by a rest of about 10 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Worth knowing before you start
- Measure in the thickest part of the thigh, not touching bone — the thigh is the last place to finish.
- An unstuffed bird cooks faster and more evenly. If you stuff it, the centre of the stuffing must also reach 165°F, which usually adds 15–30 minutes.
- Untrussed legs cook faster than tightly trussed ones; these ranges assume a loosely tied or untied bird.
- Starting from properly thawed, fridge-cold meat. A partially frozen bird can take 50% longer.