By: Photo: John Autry
The secret to our super-juicy bird? We baked at 350° for about 45 minutes, then cranked the heat up to 450° for the last few minutes. The chicken browned beautifully, and the high-temp finish speeded the cooking. Have a meat thermometer handy so you can remove the chicken from the oven the moment it's done.
- Our new method for roasting a whole bird.
- How to know when chicken is perfectly cooked.
- When to eat the skin and when you need to toss it.
Kitchen Tip: Allow the chicken to stand at least 10 minutes before you slice it so the juices redistribute throughout the meat.