Whole Chicken
Temp425°F (220°C)
Time1 hr 15 min – 1 hr 30 min (~20 min/lb)
Internal165°F (74°C) in thickest part of thigh
Recommended175–180°F (79–82°C) in the thigh
Truss legs, tuck wings. Rest 10–15 min before carving. Since breast and thigh finish at different times, many cooks pull the whole bird once the thigh clears 175°F rather than stopping at the 165°F breast minimum.
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