Looking to achieve a succulent and golden-brown roast chicken using your electric oven? Discover the ideal method for perfectly roasting a whole chicken with this comprehensive recipe. This guide provides step-by-step instructions, including the recommended temperature, estimated cooking time per pound, and essential tips to ensure a juicy and flavorful roast, making it an ideal solution for a delicious, hassle-free meal straight from your electric oven.
How long to roast chicken in an electric oven
The cooking time for roasting a chicken in an electric oven typically varies based on the weight of the bird. A general guideline is to roast the chicken at 350°F (175°C) for about 20 minutes per pound (450 grams) of chicken. Therefore, a 4-pound (1.8 kg) chicken might take around 1 hour and 20 minutes to 1 hour and 30 minutes. It's essential to use a meat thermometer to ensure the chicken's internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear before considering it fully cooked and safe to eat. Adjust the cooking time accordingly based on your oven's specific characteristics and the size of the chicken for the most accurate results.
Ingredients
- 1 whole chicken (approximately 4 pounds / 1.8 kg)
- 2 tablespoons olive oil or melted butter
- Salt and pepper (to taste)
- Herbs and seasonings (optional, such as thyme, rosemary, paprika, garlic powder)
- 1 lemon or onion (optional, for stuffing)
Instructions
- Preheat your electric oven to 350°F (175°C).
- Rinse the chicken thoroughly and pat it dry with paper towels. Remove giblets if they're included inside.
- Place the chicken on a rack in a roasting pan. Rub the olive oil or melted butter over the chicken. Season generously with salt, pepper, and any other desired herbs or spices.
- Stuff the cavity with lemon wedges, onion wedges, or any preferred aromatics to infuse flavor into the chicken.
- Put the roasting pan in the preheated oven and cook the chicken, allowing approximately 20 minutes per pound (450 grams). For a 4-pound chicken, it might take around 1 hour and 20 minutes to 1 hour and 30 minutes.
- To ensure moistness, baste the chicken with pan juices every 20-30 minutes during cooking.
- To confirm the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh. Also, ensure the juices run clear when you pierce the chicken between the leg and the body.
- Once cooked, remove the chicken from the oven and allow it to rest for about 10-15 minutes before carving. This helps the juices redistribute, resulting in a juicier chicken.This recipe provides a straightforward guide for roasting a whole chicken in an electric oven, but feel free to customize it with your preferred herbs, spices, or additional ingredients for a personalized touch!
Video
Notes
An essential aspect to note when roasting chicken in an electric oven is to ensure the chicken is thoroughly thawed before cooking. Allowing the chicken to come to room temperature for about 30 minutes before roasting can help ensure even cooking. Additionally, using a meat thermometer to check for doneness is crucial to prevent undercooking or overcooking, ensuring the chicken reaches a safe internal temperature of 165°F (74°C) in the thickest part of the thigh. Moreover, periodically basting the chicken while it cooks can help maintain its moisture and enhance its flavor, resulting in a succulent and delicious roast.
Nutrition
Serving: 75g
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