How Long to Roast a Chicken at 350 Degrees?

So you’ve bought a chicken and wondering how long to roast it at 350 degrees. You’re not alone if you don’t know how long it takes to cook a chicken. Several factors play into how long a chicken should be cooked, including its size and the type of chicken you use. Here are some tips to help you decide. First, ensure your chicken’s internal temperature is at least 165 degrees Fahrenheit.

To roast a chicken at 350 degrees, use a seasoned baking sheet, and it should be lightly oiled. Adding a tablespoon of butter to the baking sheet or rack helps give the meat a crispy skin. If you don’t want your chicken to be crispy, you can also stuff its cavity. Aromatics are wonderful because they permeate the chicken’s flesh when it cooks. However, some people claim that these flavors compromise the skin’s crispiness.

How Long does it Take to Roast Chicken?

It is not sufficient to bake your seasoned chicken at 350 degrees, and I prefer things to be so easy, but it is not. The chicken’s size is very important, and a 4 lb chicken takes less time to cook at 350 degrees than a 5-6 lb chicken.

A 4 lb chicken cooked at 350 degrees.

It is the perfect portion size for a small to medium family. A controlled temperature yields ideal results after 1.5 to 2 hours of cooking with little skill required.

Your chicken should ideally have a brown crust and coloration. Therefore, I advise preheating the oven to 400 degrees.

The instantaneous high heat will seal the chicken’s pores and give it a scorched, golden-brown crust. It’s time to turn down the heat and let the chicken simmer at 350 degrees for 10-15 minutes after starting it at 400 degrees.

A cooking thermometer is necessary to verify the meat’s internal temperature. If the inner thigh’s temperature reads 165 degrees Fahrenheit, the meat is suitable for eating.

350°F for a five lb. chicken:

A 5 lb chicken is larger; therefore, cooking times may increase. A 4 lb chicken may be roasted just like a 5 lb bird. The main distinction is that cooking will require a longer time.

Therefore, you can add 20 minutes for each pound of a 5lb chicken. Turn the heat down to 350 degrees after beginning to cook at a high temperature.

Cook it until the interior is juicy and soft. Again, the thermometer is essential for determining when the chicken is fully cooked.

350°F for a six lb. chicken:

You would require additional time because 6 lb is a significant size. Therefore, you can start the roasting at 400 degrees F and reduce the heat to 350 degrees after 15 minutes.

The chicken can be cooked for two to five hours. To determine when it is perfectly done, check the thermometer once more.

What is the Finest Roast Chicken Time and Temperature?

The roasting method depends on several factors, including the temperature, the size of the bird, and your recipe.

To give the chicken color and crispiness, you should start cooking it at a high temperature. The size of the chicken then determines the actual cooking time. Generally speaking, it takes 20 minutes per pound. You can now quickly determine the time for chicken.

How can a Roasted Chicken Recipe be Improved?

Here are some suggestions you may apply to practically all chicken roast recipes to boost flavors and results. See some advice below:

Seasoning is essential. Better results are usually obtained if the chicken is allowed to season inside the refrigerator. So, let the chicken chill for two to three hours before observing the change.

If the chicken is frozen, defrost it entirely in the refrigerator or microwave before seasoning it. First, frozen chicken cannot be seasoned as you would thawed chicken.

Turn the dish frequently to ensure the chicken is evenly heated and colored on all sides.

For roasting, pick a shallow pan. While rotating, the chicken releases too many juices, and if the pan is deep, the result will be stewed chicken with flabby skin.

The chicken can be stuffed with a variety of vegetables and herbs. Along with blending the flavors and enhancing the aroma, it prepares the side dish. Use a bed of vegetables, load chicken with them, and the chicken flavor will still be present. Fresh vegetables and chicken cooked together are just too good.

How to Keep Stored Chicken Fresh?

In the refrigerator, a cooked chicken will keep for three to four days. Chicken should always be kept in an airtight container or sealed bag. If you must, you can wrap it in aluminum foil, which will cause the chicken to dry up and lose its flavor.

The freezer is your best option if you can’t finish all the leftovers within a few days. When the chicken has completely cooled, please put it in a freezer-safe bag or airtight container and squeeze out as much air as possible. For up to four months, freeze the chicken. Before reheating, let it thaw in the fridge.

How to Roast Chicken in the Oven with Vegetables?

The best way to make a tasty vegetable side is to roast chicken over a bed of veggies! As the vegetables simmer, the juices from the chicken will drip onto them, flavoring them with a flavor you won’t soon forget.

Pick the appropriate vegetables first. You’re looking for ones that can withstand the prolonged cooking period of the chicken. You can use ingredients like onions or celery if you cut them into large pieces, but potatoes, root vegetables, and winter squash work particularly nicely.

Then, combine oil, salt, and your preferred seasonings with the vegetables. On the base of a roasting pan or sheet pan, arrange them in a single layer. The chicken can be placed on the pan’s rack before being placed on top of the vegetables, and the vegetables will keep the chicken up off the bottom of the pan if you want to omit the rack.

Before tasting the vegetables, ensure the chicken is cooked to a safe temperature according to the recipe above.

How should my Chicken be Seasoned?

We adore the flavor combination of lemon and rosemary in this dish, but if you want to try something different, here are some alternative roast chicken seasoning ideas:

Rub the mixture beneath the skin of the chicken for a balsamic roast chicken by combining two tablespoons of minced fresh rosemary, three cloves of minced garlic, one teaspoon of salt, and one teaspoon of pepper in a small bowl. After that, put 1/2 cup dry red wine and 1/2 cup balsamic vinegar in a basin and pour the mixture over the chicken that has been prepared. As mentioned earlier, roast the chicken.

Roast chicken with glaze: Bring 1 cup of white wine to a boil in a small saucepan. Cook for 3 to 4 minutes, occasionally stirring, or until wine is reduced by half. Divide the glaze in half after stirring 1 cup of apricot preserves and one tablespoon of stone-ground mustard. After seasoning the chicken with salt and pepper, roast it according to the previous instructions. Pour half of the glaze over the chicken after 45 minutes, and baste the chicken occasionally with the glaze while roasting. Serve the chicken with the remaining glaze after it has finished cooking.

Lime roast chicken: In a bowl, combine one teaspoon each of white pepper and ground nutmeg with 1/2 cup each of Dijon mustard, 1/4 cup each of lime juice and soy sauce, two tablespoons each of chopped fresh parsley, rosemary, sage, and thyme, and two tablespoons each of minced fresh sage. A large shallow dish should be filled with the remaining marinade. Add the chicken and toss to coat it fully. Reserve 1/4 cup of the marinade. Give the chicken at least four hours to marinate. Remove the chicken from the marinade, pack it with four lime wedges, brush with the leftover marinade, and roast it as described above.

How can Dry Chicken be Prevented?

When roasted chicken loses too much moisture, it will taste dry, but you may easily avoid that. With salt, everything begins. When mixed with the meat’s natural fluids, salting the chicken results in a dry brine. A protective coating can be produced in as little as 30 minutes or 12 hours. In addition, seasoning the bird with salt gives it extra flavor.

Additionally, you should avoid overcooking the chicken, and no amount of brine will assist because meat loses moisture when cooking. When the chicken achieves the ideal temperature—165° for the breast and 175° for the thickest section of the thigh—do so using a meat thermometer.

How to Roast Chicken?


  • Black pepper Kosher salt
  • new thyme
  • one head of fennel (garlic)
  • Butter, 1/4 stick
  • 1 Lemon Optional Paprika


  • The chicken must be dried.
  • Combine thyme and fennel leaves with salt and pepper in butter with herbs.
  • Season the skin with salt and pepper.
  • Combine butter, herbs, lemon juice, and crushed garlic. Any other herbs, such as thyme or rosemary, are welcome here.
  • Pulling the skin with your hands, rub the meat and butter mixture together. To assist with the butter and herb combination, penetrate the meat deeply, and press fingers into the meat.
  • All over the chicken, including within the skin, rub the butter, garlic, and herb combination.
  • Lemon and fennel leaves should be stuffed into the chicken’s pocket.
  • Chicken cavities should be filled with a garlic head. The flavor will be enhanced.
  • In a tray, place the chicken.
  • Olive oil is good for you, and generously applying it to your skin will make it crispy.
  • First, bake it for 15 minutes at 400 degrees in a preheated oven.
  • Turn down the heat to 350 degrees and bake it for one to a half hours, or until the skin is crisp and golden.
  • Check the internal temperature of the meat with a thermometer. If the thick section of the thigh registers 165 degrees, your chicken is done.
  • Serve it with mashed potatoes, loads of vegetables, or your preferred side dish.

How can I Tell if my Roast Chicken is Done?

An instant-read meat thermometer inserted into the inner thigh, close to but not touching the thigh bone, should register at least 165 degrees F for the chicken to be considered done when roasting it at moderate or high heat. The chicken will be cooked if you utilize a high heat approach when the instant-read meat thermometer registers at least 170 degrees F. (74 degrees C).

Allow the meat to rest for a few minutes if the internal temperature is a few degrees below the target because it will likely reach at least 165 degrees F by that time. When you take the meat from the oven, the temperature will continue to rise slightly (this is known as “carryover cooking”) (74 degrees C).

After the chicken has been taken out of the oven, it should rest for 10 minutes before being sliced, gently covered with a doubled sheet of aluminum foil. This keeps the chicken moister and aids in redistributing the liquids.

What are Different Roasting Tools?

A roasting pan would be useful, as would an instant-read meat thermometer (or, in a pinch, a rimmed baking sheet). It’s not required, but inserting a roasting rack into the pan will help the chicken cook more evenly by letting air flow freely beneath the animal. A roasting rack will stop the chicken from lying in the drippings, giving the breasts crispier skin. The baking pan can be lined with aluminum foil, making cleanup simple.

Before roasting the chicken on a flat rack in a roasting pan or on a baking sheet with a rim, you can also butterfly it, remove the backbone, and flatten it. Compared to a whole chicken, a spatchcocked chicken roasts faster and more uniformly, producing skin that is crisper on the outside.


We enjoy having a chicken roast on special occasions, holidays, and get-togethers. There are numerous methods to prepare the adaptable recipe, and your preferred herbs and spices can be added to the recipe to make it your own.

Cooking success depends on selecting the ideal roasting time and temperature for chicken. It ought to be precise, and three hundred fifty degrees produces juicy, succulent meat that is neither chewy inside nor dry on the surface.