Whole Chicken Roast Basics

A perfectly roasted chicken is one of the most satisfying meals you can put on the table. Getting it right every time comes down to temperature, basting, and resting.

Cooking Time

Approximately 1 hour per kg at 180°C

Internal Temp

75°C internal at thickest part of thigh (not touching bone)

Serves

Serves 4 for a standard bird

Best Cut

75°C internal at thickest part of thigh (not touching bone)

The Butcher's Tip

Preheat the oven to 180°C. Brush the skin with oil or melted butter, season well, and roast for approximately 1 hour per kilogram. Use a meat thermometer to confirm the thickest part of the thigh reads 75°C before you take it out. Rest for 10–15 minutes before carving.

Why This Works

Roasting a whole chicken at a steady temperature allows the breast and legs to cook evenly while the skin turns crisp and golden. Resting after cooking lets the juices redistribute, keeping the meat moist and tender.

Common Mistakes To Avoid

Not drying the skin

Dry skin helps produce crisp, golden skin.

Cooking too hot too quickly

A moderate oven gives more even cooking

Not checking the thickest part

Always test the thickest part of the thigh.

Carving immediately

Rest the chicken before carving to keep it juicy.

Quick Guide

Pat Dry

Dry the chicken thoroughly with paper towel.

Season well

Season inside and out

Roast

Cook until the thickest part reaches a safe internal temperature.

Rest

Rest for 10–15 minutes.

Carve and enjoy

Pro Tip

Save the carcass to make homemade chicken stock—it's full of flavour and reduces waste

Did You Know

The term "trussing" refers to tying a chicken with kitchen string before roasting. While it creates a neater shape, leaving the legs slightly apart can actually help the chicken cook more evenly.