Roast Chicken Cooking Times Per Pound

A perfectly cooked chook has wonderfully crisp, juicy skin and succulent, tender meat. So, get the most from your roast with this step-by-step guide to roast chicken.

What you need

For expert roasting, have the following on hand in your kitchen.

a large bowl for combining the stuffing ingredients
a wooden spoon for mixing the stuffing ingredients
unwaxed white kitchen string for trussing the chicken
a large roasting pan for cooking the chicken – it should be large enough to fit the chicken, with room for vegetables around it, if desired
poultry shears or sharp kitchen scissors for cutting the chicken into pieces for serving

Top tips for roasting chicken

Try these handy hints to ensure your roast is a success.

Thaw frozen chicken in the fridge overnight – never on the kitchen bench or in the sink. Place the chicken in a large dish to catch any juices. Once thawed, use within 24 hours.
To cut raw or roasted chicken into pieces easily and safely, use poultry shears or sharp kitchen scissors.
Use separate cutting boards and utensils for raw and cooked chicken. Wash them both thoroughly with hot soapy water after use.
To make fresh breadcrumbs for use in stuffings, remove crusts from slices of day-old bread. Place in a food processor and process until finely chopped.
Stuff the chicken just before roasting. If you stuff it too early, the stuffing may become contaminated by bacteria from the raw chicken juices.
Overcooking your chicken will cause it to dry out. As a guide, a 1.5kg whole stuffed chicken takes about 30 minutes per 500g of weight to cook in an oven preheated to 180°C.
When the chicken is cooked, cover it with foil. Set aside for 5-10 minutes to rest before carving or cutting into pieces. This allows the juices to settle.

How to cook your roast chicken

Preheat oven to 180°C. Place the chicken, breast-side up, in a roasting pan. Season the chicken with salt and pepper. Roast the chicken according to your recipe.

To test if the chicken is ready, insert a skewer into the thickest part of the thigh. If the juices run clear with no sign of pink, this indicates that the chicken is cooked. Cover the chicken loosely with foil and set aside for five to ten minutes to rest before carving or cutting into pieces to serve.