How Long Does It Take To Cook A Perdue Roaster

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Have a hankering for roast chicken? The Taste of Home Test Kitchen has tips on how to roast a chicken perfectly every time.

When it comes to Sunday suppers, roast chicken is one of the classics. And for a good reason, too. These birds are the perfect cheap dinner idea, and they're versatile enough that you can repurpose the chicken leftovers all week long.

Learning how to roast a chicken sounds intimidating, but you don't need to fret. The Taste of Home Test Kitchen has the tips and tricks you need to make roast chicken taste just as good as Mom's. The result is a juicy, tender, golden brown roast that's perfect when paired with roasted vegetables and a crisp side salad. It's a dinner worthy of a special occasion, but it also works as a weeknight dinner.

Roast Chicken Recipe

We've got plenty of amazing roast chicken recipes in our archives, but let's start with one of our Test Kitchen's favorites: Sunday's Best Chicken from Arizona reader Amy Jenkins.

Ingredients

• 2 to 3 medium lemons
• 2 fresh rosemary sprigs
• 1 roasting chicken (6 to 7 pounds)
• 1 tablespoon olive oil
• 2 tablespoons minced fresh rosemary
• 1 tablespoon coarsely ground pepper
• 1-1/2 teaspoons kosher salt

Equipment You'll Need

• A sturdy roasting pan makes the roasting process that much easier. The rack elevates the chicken to promote airflow around the bird, and the handles make it easy to remove the heavy pan from the oven.
• This probe thermometer is the best way to monitor the chicken's temperature without opening the oven. Simply probe the chicken before you get started and watch the temperature rise.
• Roasted chicken releases juices as you carve, even if it's been properly rested. Catch all those tasty juices to make a pan sauce by using a carving board with deep grooves.
• Speaking of carving, you'll want to be sure your knife is super sharp. Use a knife sharpener to ensure the blade will make clean cuts through the chicken.

Step 1: Prep your chicken

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Before you do anything, take the bird from its packaging and pat it dry with paper towels. The drier the skin, the crispier and more delicious it will be.

Once the chicken is nice and dry, stuff it with aromatics—the herbs and citrus. Start by zesting two to three lemons. Set that zest aside for later. Then chop up the lemons into medium-sized chunks. Place the lemon wedges and the rosemary sprigs inside the cavity of the chicken (make sure you remove the bag of giblets!).

Step 2: Truss the chicken

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Trussing is a fancy-sounding word for tying up the bird before it bakes. This keeps the chicken in a compact and uniform shape, allowing it to cook evenly. If this is a new technique for you, here's how to do truss a chicken:

• Grab a spool of butcher's twine.
• Place the bird breast-side up.
• Place a long piece of string underneath the legs and tail, pulling it so it has an equal length on each side.
• Form a loose figure 8 around the legs, pulling the string up around the tops of the legs before crisscrossing it below the ankles.
• Pull the string tight to squeeze the legs together. Then loop the string back to the top of the ankles.
• Crisscross the string near the chicken's cavity. Pull it up towards the wings, hooking it on either side of the breast.
• Flip the chicken over and tie the string around the wings.
• Trim off any excess twine.

Want extra guidance? Our guide to trussing a chicken has photos showing each step.

Step 3: Pick the right pan

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Most roast chicken recipes call for a shallow roasting pan fitted with a rack to elevate the bird. This ensures that hot air will circulate around the chicken, giving every inch a crispy, golden brown bake. For this recipe, you'll need a small (14-inch) roasting pan with sides about 3 inches tall. We like using stainless-steel roasting pans because they're lightweight and don't react to acidic ingredients.

Once you've chosen the best roasting pan, place your trussed chicken, breast-side up, on a rack in preparation for the next step.

Step 4: Season the chicken

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Don't be afraid of seasoning! This whole chicken requires a lot of flavor to permeate all the meat. Our Test Kitchen experts have a few tips for seasoning meat like a pro:

• Use kosher salt instead of table salt. It has a coarser grain, so you can cover more surface area of the chicken without creating an overly salty flavor.
• Don't skimp on the salt. Use about one teaspoon of kosher salt per pound of meat.
• Season in advance. Salt pulls moisture away from the surface, drying out the skin and helping it crisp up to perfection. Let the chicken rest for at least 30 minutes, or as long as 12 hours if you have the time.

In this recipe, the chicken gets a good dose of seasoning from the lemons and rosemary inside the cavity. That doesn't mean we can skip seasoning the outside, though. Start by brushing the outside of the chicken with oil. We use olive oil in this recipe, but you can substitute vegetable or grapeseed oil.

In a small dish, toss together the reserved lemon zest, minced rosemary, salt and pepper. Pat this mixture all over the chicken, making sure to get all the sides and nooks and crannies.

Step 5: Roast the chicken

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Let's get roasting! Bake the bird, uncovered, in a 350°F oven for at least two hours (it may take up to two hours and 45 minutes if you have a larger bird). As it cooks, baste the chicken occasionally with the drippings that collect at the bottom of the pan. If you don't have a baster, you can use a spoon to scoop the drippings and pour them over the top of the chicken.

When done, the internal temperature should read 165º in the breast or 175º in the thigh. To get the most accurate reading, insert an instant-read meat thermometer into the thickest part of the meat (being careful not to touch the bone).

Test Kitchen Tip: If the chicken is browning too quickly, cover it loosely with aluminum foil.

Step 6: Let the chicken rest

Once the chicken has finished cooking, let it stand at room temperature for at least 15 minutes before carving. This cooling period allows the proteins to relax and let moisture in, giving you a juicy, tender bird. Tent with foil to keep the chicken warm.

Step 7: Carve the roast chicken

Last, snip off the string. Remove and discard the lemons and rosemary from the chicken cavity before carving. Don't be afraid to carve—it's easier than you think!

• Tilt the chicken over the roasting pan to empty any excess juices from the cavity (and use them to make gravy).
• Place the chicken breast-side up on a cutting board, positioning it so the wings are facing away from you at the top of the cutting board.
• Slice the skin between the leg and body to expose the joint.
• Pull the leg away from the body and slice through the hip joint, removing the thigh and drumstick in one piece.
• Flip the leg over to get a better view of where the two pieces meet. Separate the drumstick from the thigh by slicing along the drumstick curve until you reach the joint.
• Repeat these steps to remove the second thigh and drumstick.
• Loosen the breast meat by making a long, horizontal cut from the top of the wing to the point where the leg used to meet the breast.
• Remove the breast meat by making a deep, vertical cut along the breastbone. Then cut in an angled, downward motion underneath the breast towards the horizontal cut.
• Repeat these steps to remove the second breast.
• Finish by pulling the wing away from the body and cutting through the joint. Remove the wing tip, if desired.

Prefer to follow along with photos? Check out our complete guide on how to carve a chicken.

How to Store Roast Chicken

A cooked chicken will last three to four days in the refrigerator. It's best to store chicken in an airtight container or sealed bag. Wrapping it in aluminum foil will work in a pinch, but exposure to air will dry out the chicken and ruin its flavor.

If you can't eat all the leftovers within a few days, the freezer is your best bet. When the chicken is completely cooled, place it in an airtight container or freezer-safe bag, squeezing out as much air as possible. Freeze the chicken for up to four months. Thaw it in the refrigerator before reheating it.

How to Roast a Chicken with Vegetables

Roasting chicken on a bed of vegetables is an ideal way to create a flavorful vegetable side! The chicken juices will drip onto the veggies as they cook, seasoning them with unforgettable flavor.

Start by choosing the right vegetables. You're looking for ones that can stand up to the chicken's long cook time. Potatoes, root vegetables or winter squash work really well, but you can also use items like onions or celery if they're cut into large pieces. (We've even used corn, like in this Roasted Chicken with Vegetables recipe.)

Then, toss the vegetables with a little oil, salt and the seasonings of your choice. Place them in a single layer on the bottom of a roasting pan or sheet pan. If the pan has a rack, you can place the chicken on the rack before putting it on top of the vegetables. You can also skip the rack, as the veggies will keep the chicken elevated from the pan's bottom.

Cook the chicken according to the recipe above, being sure the chicken is cooked to a safe temperature before tasting the vegetables.

Tips for Roasting a Chicken

How can I season my chicken?

We love the combination of lemon and rosemary in this recipe, but if you want to switch things up a bit, here are some other ways to season a roast chicken:

• Balsamic roast chicken: Combine 2 tablespoons of minced fresh rosemary, 3 minced garlic cloves, 1 teaspoon of salt and 1 teaspoon of pepper in a small bowl, then rub the mix under the skin of the chicken. Then, combine 1/2 cup of dry red wine and 1/2 cup of balsamic vinegar in a bowl before pouring it over the prepared chicken. Roast the chicken as directed above.
• Glazed roast chicken: In a small saucepan, bring 1 cup of white wine to a boil; cook until wine is reduced by half, 3 to 4 minutes. Stir in 1 cup of apricot preserves and 1 tablespoon of stone-ground mustard, then divide the glaze in half. Sprinkle the chicken with some salt and pepper and then roast the chicken as directed above. After 45 minutes, pour half of the glaze over then chicken, and then baste the chicken with that glaze every so often when roasting. Once done cooking, serve the chicken with the other half of the glaze.
• Lime roast chicken: Combine 1/2 cup of Dijon mustard, 1/4 cup of lime juice, 1/4 cup of soy sauce, 2 tablespoons of minced fresh parsley, 2 tablespoons of minced fresh rosemary, 2 tablespoons of minced fresh sage, 2 tablespoons of minced fresh thyme, 1 teaspoon of white pepper and 1 teaspoon of ground nutmeg in a bowl. Reserve 1/4 cup of marinade, then pour the rest in a large shallow dish, add the chicken and toss it until it's completely covered. Let the chicken marinate for at least four hours. Drain the marinade and stuff the chicken with four limes, cut into wedges, brush with remaining marinate and roast the chicken as directed above.

Check out some more of our best roast chicken recipes.

Do you cover a chicken when roasting?

We generally like to roast our chicken uncovered so the skin crisps up and turns an appealing golden brown. If the chicken starts to get too dark before it reaches the proper internal temperature, you can tent a piece of foil over the top to protect the skin from burning.

What's the best pan to roast a chicken in?

If you have one, a roasting pan is the way to go. It's basically an oversized casserole dish with a rack, which promotes airflow around the chicken to help it cook evenly. Don't worry if you don't have one; you can also roast chicken in a Dutch oven, a rimmed baking sheet, a casserole dish or a cast-iron skillet.

(Psst: Take the chicken outside and try one of these methods for cooking a chicken on the grill.)

How do you keep chicken from drying out?

Roasted chicken will taste dry when it loses too much moisture, but that's an easy condition to prevent. It all starts with salt. Salting the chicken creates a dry brine when combined with the meat's natural juices. It only needs 30 minutes (or as long as 12 hours) to create a protective layer. As a bonus, salt also seasons the bird, making it more flavorful.

You'll also want to avoid overcooking the chicken. Meat loses moisture as it cooks, and no amount of brine can help you. Use a meat thermometer to measure when the chicken reaches the ideal temperature: 165º for the breast, or 175º in the thickest part of the thigh.

What can I use if I don't have a roasting rack?

If you don't have a roasting rack, it's easy to improvise. Prop your chicken up on a base of crumpled aluminum foil, or layer the bottom of a sturdy pan with coarsely chopped veggies like potatoes, carrots and onions. This elevates the chicken—just like a rack. Plus you get a built-in side dish!

How can I check to see if the chicken is done without a thermometer?

The only way to be 100-percent sure that your chicken is cooked through, is to use a meat thermometer.

That said, you can try cutting into the thickest part of the chicken. If the meat is completely white and the juices run clear, the chicken should be done cooking. This isn't the best method of checking the chicken's doneness because it releases the chicken juices, making your roast dry.

How long do you roast a chicken per pound?

It takes about 20 to 27 minutes per pound to roast a chicken at 350°. Since that's a large range of time, the best way to make sure the chicken is cooked through, without overcooking it, is to use a meat thermometer to check its temperature.

Next, learn how to repurpose leftover chicken with these easy rotisserie chicken recipes.

Find More Ways to Cook a Whole Chicken

Roasted Honey Mustard Chicken

I love a good roasted chicken, and this one is easy and delicious. The marinade does its magic in the fridge until time for roasting. It's fun to dress the dish up by season based on whatever vegetables are fresh at the market. —Kara Brook, Owings Mills, Maryland

Contest-Winning Chicken Cacciatore

My husband and I own and operate a busy farm. There are days when there's just no time left for cooking! It's really nice to be able to come into the house at night and smell this wonderful slow cooker chicken cacciatore. —Aggie Arnold-Norman, Liberty, Pennsylvania

Grandma's Chicken 'n' Dumpling Soup

I've enjoyed making this rich homemade chicken dumpling soup recipe for more than 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois

Roast Chicken with Creole Stuffing

I've used this recipe ever since I roasted my first chicken. Our whole family looks forward to it. The combination of shrimp, sausage, ham, vegetables and seasonings makes the stuffing unique and delicious.

Roasted Chicken with Veggies

Bright, tender vegetables surround this moist golden chicken seasoned with aromatic thyme. — Mary Beth Hansen, Columbia, Tennessee

Chicken Soft Tacos

My family loves these tacos. The chicken filling cooks in the slow-cooker, so it's convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a soft taco shell with the remaining ingredients and dinner's ready in minutes. The chicken also makes a great topping for salad. —Cheryl Newendorp, Pella, Iowa

Tender Barbecued Chicken

After a long day at work, a slow-cooked meal is a great help. One of my family's favorites is this moist slow-simmered chicken. For an appealing look, choose a darker brown barbecue sauce. —Jacqueline Blanton, Gaffney, South Carolina

Roasted Chicken with Brown Gravy

Folks say this is the most delicious roasted chicken in brown sauce they've ever had. There's only one problem—there are never any leftovers! —Annie Tompkins, Deltona, Florida

Slow-Roasted Chicken with Vegetables

Even a beginner cook could make this slow cooked chicken and have it turn out perfectly. This recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. —Anita Bell, Hermitage, Tennessee

Mango & Coconut Chicken Soup

I love preparing dinner in a slow cooker because it's "carefree cooking." This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. —Roxanne Chan, Albany, California

Buttery Herb Roasted Chicken

Roasting chicken is always such a comforting thing, especially when you can pick the herbs right from your garden and pair them with some fresh citrus to smear across the bird! My family can't get enough of this herb-roasted chicken recipe. —Jenn Tidwell, Fair Oaks, California

Honey-Lime Roasted Chicken

It's hard to believe this finger-licking main course starts with only five ingredients. "The chicken is easy, light and so good," promises Springfield, Vermont's Lori Carbonell. "It's just as tasty prepared outside on the grill."

Slow-Cooked Mandarin Chicken

Oranges and olives are elegantly paired in this different but delicious dish. The chicken is marinated, then cooked slowly in a flavorful sauce, so it stays moist. —Aney Chatterson, Soda Springs, Idaho

Sweet and Spicy Chipotle Chicken

My husband and I have created many wonderful memories by sharing this meal with our friends. In the winter, we bake it indoors; in the summer, it works well on the grill, too! Either way the chicken pretty much cooks itself, leaving you plenty of time to visit with friends and family. —Ashlie Delshad, West Lafayett, Indiana

Chicken Barley Soup

No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas

Slow-Cooked Greek Chicken Dinner

I got this recipe from my sister and my family really likes it a lot. It makes the house smell so good! The amount of garlic might seem high, but it's just right. You get every bit of the flavor without overpowering the other ingredients. —Terri Christensen, Montague, Michigan

Mom's Chicken Noodle Soup

My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa

Can-Can Chicken

Here's a tasty take on the popular beer-can chicken. Once the bird is on the grill, the work's basically done. And cleanup is a cinch—a must for a guy like me. —Steve Bath, Lincoln, Nebraska

Citrus-Herb Roast Chicken

This dish is one of my all-time favorites. The flavorful, juicy chicken combines with the aromas of spring in fresh herbs, lemon and onions to form the perfect one-pot meal. I make the gravy right in the pan. —Megan Fordyce, Fairchance, Pennsylvania

Nutty Oven-Fried Chicken

The pecans that give this dish its unique nutty flavor are plentiful in the South, and so is chicken. I love to make and serve this simple oven fried chicken dish because the chicken comes out moist, tasty and crispy. —Diane Hixon, Niceville, Florida

Garlic Clove Chicken

My Greek neighbors made this chicken frequently, and I couldn't get enough of it. If you like garlic, you'll love this recipe. —Denise Hollebeke, Penhold, Alberta

Tara's Spanish Chicken

This recipe has simple flavors that take me back to Grandma's house. She knew a million ways to cook a chicken, but this was my favorite. —Tara Imig, Fort Worth, Texas

Roast Spiced Chicken

Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. —Cindy Kanwar, Blacklick, OH

Apple-Butter Barbecued Roasted Chicken

I love cooking so much I sometimes think of recipes in my sleep and wake up to write them down! This dream-inspired dish is my family's favorite way to eat chicken. —Holly Kilbel, Akron, Ohio

Roasted Lime Chicken

The subtle citrus flavor infused throughout this moist and baked lime chicken makes it a frequent request for family dinners. It's the ideal way to use fresh herbs such as rosemary, sage, thyme and parsley. —Kathy Lewis-Martinez, Spring Valley, California

Sunday Chicken Supper

I make this slow-cooked sensation with chicken, vegetables and seasonings. It's a hearty, homespun dish that satisfies the biggest appetites. —Ruthann Martin, Louisville, Ohio

Grandma's Cajun Chicken & Spaghetti

I'm originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. —Brenda Melancon, McComb, Mississippi

The Best Chicken & Dumplings

 Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona

Slow-Cooked Moroccan Chicken

Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. —Kathy Morgan, Ridgefield, Washington

Lemon & Thyme Roasted Chicken

I love lemon and thyme together so I decided to roast a chicken with that combo. The seasoning is simple, and the meat comes out moist and tender. —Pam Nelson, Beaverton, Oregon

Garlic-Roasted Chicken and Vegetables

The first time my Greek father-in-law made this chicken, he proudly shared the recipe with me. It's my favorite way to roast chicken.

Chicken Tamales

I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma

Mama's Puerto Rican Chicken

My mom has a vast repertoire of recipes, and this extra-crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. —Edwin Robles, Milwaukee, Wisconsin

Roast Chicken with Vegetables

Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. —Taste of Home Test Kitchen

Mimosa Roasted Chicken

This aromatic seasoned chicken with a rich and buttery champagne gravy will delight all who taste it. —Taste of Home Test Kitchen

Tangerine Chicken Tagine

My family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. —Brenda Watts, Gaffney, South Carolina

Balsamic Roast Chicken

As far as roast chicken ideas go, this recipe is one of our favorites. When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska

Mom's Roast Chicken

This is the best way to cook a whole chicken. It roasts up super juicy with crisp, golden skin. This chicken is simply seasoned, but packs in so much flavor. —James Schend, Taste of Home Food Editor

Lemon & Sage Roasted Chicken

Whether it's soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois

Roasted Chicken with Rosemary

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah

How Long Does It Take To Cook A Perdue Roaster

Source: https://www.tasteofhome.com/article/how-to-roast-chicken/

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