Cooking a chicken with the dry heat of an oven is one of the tastiest ways to prepare a chicken.



  • Preheat your oven to 160° C (325° F)
  • Place chicken breast side up on a rack in a roasting pan. If desired, brush chicken with olive oil or butter.
  • Cover loosely with a heavy-duty aluminum foil; crimping onto sides of pan to hold it in place. This prevents overbrowning, keeps the bird moist, and reduces oven spatter.
  • Insert a meat thermometer through the foil into the thickest part of the thigh muscle without touching the bone.
  • Brown the chicken by removing the foil 20 to 30 minutes before roasting is finished, and continue cooking until the thermometer registers 74° C (165° F)
  • Baste the chicken with its own juices for added flavour and to help brown the skin even more.

Stuff the chicken with lemon halves, onion, garlic and thyme or your other favorite herb for extra flavour from within, and for some amazing pan drippings which can be used for gravies or stocks.

To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.