Tender, juicy meat. Crispy, golden skin. And everyone’s favorite perfectly-seasoned pieces all in one dish. Learning how to cook a whole chicken is so much easier than you think. Whether serving whole or carving it up, you won’t find a much more rewarding bounty to lay on the table. Choose from three simple methods – Instant Pot, Slow Cooker, or Oven Roasted.
Jump to:
If you are of a certain age, then you may remember a fair number of whole roast chickens showing up on your dinner table as a child. If you are of another age, you may have the same memory, only that chicken arrived in a giant plastic shell. But no matter what age you are now, it’s safe to say that unless you are one of the rotisserie vanguards at Costco, you have limited experience trussing and cooking a whole bird.
And that’s perfectly fair! We live in a beautiful wide world of chicken recipes that call for a wide range of chicken preparations, many marketed as easier or more convenient than others. But the truth is, there is literally nothing easier or more convenient (or cost-effective) than a whole-ass chicken. Unless you’re Jacques Pepin and you feel the need to show off. (Seriously worth the 10+ minutes to watch this.)
Literally, the most important tool you need to perfect this most OG of comfort foods (it’s been around for centuries) is a meat thermometer. As long as you cook it to the right temperature, it’s going to be delicious. Barring the current trend of coating things in crushed Flamin’ Hot Cheetos (Why, God?), you can’t go wrong when it comes to seasoning and you can’t go wrong when it comes to serving – portion and serve, slice it, shred it, use a fork, use your hands. Anything goes!
That being said, I don’t want you to think you should just wind up and toss a whole chicken in the oven without putting any thought into it. I’ve compiled some tried-and-true tips and tricks to help you honor our ancestors and master this simple, reliable mainstay. You know, before you move on to the galantine.
Brine, Baby, Brine!
More specifically? DRY BRINE. I always dry brine my birds (chicken, turkey, duck) for the crispiest skin and tender, seasoned meat. This method is SO easy, and doesn’t require a leftover vat of salmonella seasoned water.
- Remove the giblets and pat dry.
- Position breast side up on a plate, then season with salt all over.
- Leave at room temperature for up to 1 hour, or place into the fridge for up to 72 hours. If refrigerating, be sure to bring the chicken back to room temperature for 1 hour before cooking.
TIP: You do not need to (and should not) cover your bird when dry brining. Just make sure to give it plenty of space in the fridge to avoid any possible bacteria transference.
Method 1: Instant Pot Whole Chicken
If you feel the need for speed, Instant Pot always has you covered. Pressure cooking ensures moist tender meat, and a quick finish under the broiler gets you that crispy, golden skin everyone loves. Not serving it whole? This method is perfect for prepping easy to shred chicken for soups and sandwiches. Bonus – the leftover liquid is richly concentrated and makes a near-perfect gravy or soup base. (See recipe below.)
- Place trivet into the inner pot and add 1 c water or chicken broth. Position chicken on the trivet.
- Seal pot and program to HIGH pressure for 6 minutes per pound (3 minutes per additional half pound). See notes for specific cooking times.
- Natural release for 15 minutes, then release the remaining pressure manually. Check temperature – it should read 165°F when inserted into the thigh.
- Heat the oven to HIGH broil. Line a baking sheet with foil or parchment paper and transfer the chicken to the sheet. Broil for 5 minutes in the oven or until the skin is golden brown and crisp.
Method 2: Slow Cooker Whole Chicken
Got time on your hands but need to keep your hands free? Low and slow in the crockpot will yield the runner-up to the best “roasted” chicken you’ll ever eat. Even cooked on high, it’s still incredibly juicy and flavorful. Use my garlic butter rub and finish in the oven for crisp buttery, garlicky skin. See below for rub and check the recipe card for gravy instructions.
- Position a trivet (or foil “sling”) into a slow cooker, then position the chicken on top.
- Seal the crock pot, then cook on HIGH for 4 hours or LOW for 7-8 hours. Check temperature – it should read 165°F when inserted into the thigh. See notes on thermometers below.
- Heat the oven to HIGH broil. Line a baking sheet with foil or parchment paper and transfer the chicken including the trivet to the sheet. Broil for 5 minutes in the oven or until the skin is golden brown and crisp.
Method 3: Oven Roasted Whole Chicken
It may be the nostalgia talking, but after all these years and all these gadgets, old school oven-roasted chicken is still, hands down, my favorite way to cook a whole chicken. It’s certainly the simplest way to get that crispy skin – no transferring to the oven after cooking, so no extra dishes – plus I always make sure to get bonus roasted veggies out of the deal. And those flavors marry perfectly (literally, in the pan) every single time.
- Heat oven to 450°F. Position a trivet into a cast iron skillet, Dutch oven, or roasting pan and place chicken on the trivet.
- Toss chopped vegetables with a bit of olive oil in a large bowl, then arrange around the chicken.
- Roast 20 minutes, then reduce the oven temperature to 325°F. Continue roasting 60-90 minutes more (depending on the size of the bird) until an instant read thermometer reads 165°F when inserted into the thigh.
- Move chicken to a cutting board, loosely tent, and rest at least 15 minutes (up to 30) before serving.
Chef’s Tips
- Brine that bird! Dry brining yields very crisp, golden brown skin and seasons the meat from the outside in. It’s worth the effort. If you’re a planner, aim for at least 24 hours.
- Bring the chicken to room temperature before trussing for even cooking.
- Truss. It’s not just for looks! Trussing your bird ensures even cooking. Need help? Our buddy Jacques Pepin has you covered. Watch here.
- Stuff. Lemon and herbs will infuse the chicken and season it from within.
- Rub. Seasoned butter under the skin is optional, but always a crowd pleaser!
How Long to Cook a Whole Chicken?
Undercooked chicken is super unsafe, but overcooked chicken might be even worse.
Nail the temperature every time with using our temperature guides below and best tip – use an oven safe digital thermometer probe!
It took me a long time to cave to this simple device, but I’m so glad I did. When roasting a whole chicken in the oven or the slow cooker, I simply insert the thermometer into the chicken thigh. I can program it to beep once the temperature reads 165°F. This means I’m not constantly checking the temperature, and opening and closing the oven (and losing heat in the process!). It’ll take your whole chicken roasting experience to a whole new (easy!) level.
Instant Pot Cooking Times
- 6 minutes per pound, 3 minutes per half pound
Slow Cooker Cooking Times
- 4 hours on HIGH
- 7-8 hours on LOW
- While you can choose either based on your schedule, choose low when you can for the juiciest chicken possible.
Oven Roasted Cooking Times
The general rule of thumb is roughly 18-20 minutes per pound (at 325°F) after the initial 20 minutes at 450°F.
- 4-lb chicken = 20 mins at 425°F + (4-lb x 18) minutes = about 1 hour 30 minutes total
- 5-lb chicken = 20 mins at 425°F + (5-lb x 18) minutes = about 1 hour 50 minutes
- 6-lb chicken = 20 mins at 425°F + (6-lb x 18) minutes = about 2 hours 10 minutes
This is a good place to start in theory – in practice, it’s pretty variable based on any number of factors, like how well the chicken is trussed and whether or not you brought the chicken fully to room temperature before roasting. The best way to tell that the chicken is cooked through is to test using an instant read thermometer inserted into the thickest part of the thigh.
Garlic Butter Rub
Who doesn’t love garlic butter? Rubbing this magical mixture under the skin will infuse your chicken with even more flavor! (You can use this recipe for bread too, just not the same batch. Ew.)
- Combine 4 tablespoon room temperature butter with 2-3 teaspoon minced garlic and 1 tablespoon finely chopped herbs. Mix until well combined.
- Rub the garlic butter under the skin of the breast and thighs before cooking.
TIP: Some great herbs to pair (with both garlic and chicken) are parsley, oregano, rosemary, basil, thyme, and/or tarragon.
More Bone-In Chicken Recipes You’ll Love
- Sheet Pan Rosemary Chicken Thighs and Potatoes
- Artichoke Chicken with White Wine Pan Sauce
- Honey Garlic Chicken Drumsticks
- Crispy Chicken Thighs with Burst Tomatoes
- Thyme Honey-Mustard Spatchcock Chicken
- One-Pan Creamy Rosemary Garlic Chicken
What’s your favorite way to cook a whole chicken? Tell me all about it in the comments below!.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
How to Cook a Whole Chicken
Print Recipe Rate this Recipe Pin RecipeRecommended Equipment
- Crockpot
- Roasting Pan
Ingredients
- 1 4-5 lb whole chicken
- 1 tablespoon kosher salt, plus 1 tsp
- 1 lemon quartered
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 tablespoon olive oil or room temperature butter
- ground pepper, to taste
Gravy
- 3 tablespoon flour
- 3 tablespoon butter
- 2 c drippings or broth
Oven Roasted Chicken Vegetables (Optional)
- 1 lb potatoes, quartered
- 2 medium carrots, peeled and chopped into 1" coins
- 1 tablespoon olive oil
Garlic Butter Rub (Optional)
- 4 tablespoon butter, room temperature
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh herbs, parsley, oregano, rosemary, basil, thyme, and/or tarragon
Instructions
- Dry brine the bird. Remove the giblets, then pat the chicken dry. Place the chicken breast side up on a plate or cutting board. Sprinkle all over with 1 tablespoon kosher salt. Leave to sit at room temperature for up to 1 hour, or place in the refrigerator for 24-72 hours.
- After dry brining, again pat the chicken dry. Then stuff with the lemon quarters, thyme, and rosemary.
- Optional: make the garlic butter, then rub under the skin of the breasts, thighs, and legs.
- Truss the legs closed with twine. Rub all over with the olive oil or room temperature butter. Season with an additional 1 teaspoon salt and ground pepper to taste.
Instant Pot Whole Chicken
- Position a trivet into the inner pot of the Instant Pot, then add 1 c water or chicken broth. Position the trussed chicken on the trivet.
- Seal the pot, ensure the valve is set to “sealing”, then program to HIGH pressure for 6 minutes per pound (3 minutes per additional half pound). See notes for specific cooking times.
- Allow for a 15 minute natural pressure release, then release the remaining pressure manually. Check the temperature – it should read at least 165°F when inserted into the thigh.
- Position a rack in the center of the oven, then heat the oven to HIGH broil. Line a baking sheet with foil or parchment paper. Remove the trivet and transfer the whole chicken including the trivet, to the baking sheet. Transfer to the oven and broil for 5 minutes, or until the skin is golden brown and crisp.
- Rest 10 minutes, then carve and serve with gravy to taste.
Instant Pot Chicken Gravy
- Strain the liquid and skim fat (if desired).
- Press the SAUTE function on the instant pot, add the butter, and heat until it melts then foams. Sprinkle the flour over the melted butter. Use a rubber spatula to work the flour into the butter; continue cooking until the roux turns golden brown, 2-3 minutes.
- Slowly pour in 2 c strained drippings, whisking while you pour in a steady stream. Whisk until smooth, then simmer until thickened, 2-3 minutes more. Taste for seasoning and adjust with salt and pepper to taste. If the gravy is too thick, add chicken stock and thin to preference.
Slow Cooker Whole Chicken
- Position a trivet into a slow cooker (or create a foil "sling"). Position the trussed chicken on the trivet.
- Seal the crock pot, then cook on HIGH for 4 hours or LOW for 7-8 hours. Check the temperature – it should read at least 165°F using an instant read thermometer. OR, use an oven safe thermometer while cooking.
- Position a rack in the center of the oven, then heat the oven to HIGH broil. Line a baking sheet with foil or parchment paper. Remove the trivet and transfer the whole chicken including the trivet, to the baking sheet. Transfer to the oven and broil for 5 minutes, or until the skin is golden brown and crisp.
- Rest 10 minutes, then carve and serve with gravy to taste.
Oven Roasted Whole Chicken
- Heat the oven to 450°F. Position a trivet into a cast iron skillet, dutch oven, or roasting pan. Position the trussed chicken on the trivet.
- Toss the carrots and potatoes with the olive oil in a large bowl until well coated. Arrange the vegetables around the chicken.
- Roast for 20 minutes, then reduce the oven temperature to 325°F and roast until an instant read thermometer reads 165°F when inserted into the thigh, 60-90 minutes more depending on the size of the chicken.
- Move the chicken to a cutting board, then remove the potatoes and carrots to a serving dish. Loosely tent the chicken with foil and allow to rest at least 15 minutes, and up to 30. Carve and serve with gravy to taste.
Slow Cooker or Oven Roasted Gravy
- Strain the liquid and skim fat (if desired).
- Heat a 3-quart pot over medium heat, add the butter, and heat until it melts then foams. Sprinkle the flour over the melted butter. Use a rubber spatula to work the flour into the butter; continue cooking until the roux turns golden brown, 2-3 minutes.
- Slowly pour in 2 cups strained drippings, whisking while you pour in a steady stream. Whisk until smooth, then simmered until thickened, 2-3 minutes. Taste for seasoning and adjust with salt and pepper to taste. If the gravy is too thick, add chicken stock and thin to preference.
Notes
COOKING TIMES:
The chicken is cooked through when an instant read thermometer reaches 165°F when inserted into the thickest part of the thigh. Use an accurate digital thermometer or thermometer probe for best results.Instant Pot Cook Time
- 6 minutes per pound, 3 minutes per half pound
Slow Cooker Cook Time
- 4 hours on HIGH OR 7-8 hours on LOW
- While you can choose either based on your schedule, choose low when you can for the juiciest chicken possible.
Oven Roasted Cooking Times
The general rule of thumb is roughly 18-20 minutes per pound (at 325°F) after the initial 20 minutes at 450°F.- 4-lb chicken = 20 mins at 425°F + (4-lb x 18) minutes = about 1 hour 30 minutes total
- 5-lb chicken = 20 mins at 425°F + (5-lb x 18) minutes = about 1 hour 50 minutes
- 6-lb chicken = 20 mins at 425°F + (6-lb x 18) minutes = about 2 hours 10 minutes
[…] also not into ham, you’re still in luck – cause this healthy side dish also screams for roast chicken (and more!) so I left plenty of serving suggestions below for you to scroll […]