6 Foolproof Techniques for Cooking a Whole Chicken

With its crisp golden skin and juicy seasoned meat, a whole roast chicken is hard to beat for a weeknight dinner or special meal. It’s no surprise that some of the country’s most beloved restaurants, like Zuni Café in San Francisco and The Nomad in New York City, are famous for their roast chicken dishes. But the allure of a whole chicken goes beyond roasting. A whole chicken can be cooked a multitude of ways, from smoked to braised to air-fried. Here are six foolproof ways to cook one. 

How to roast a whole chicken

Julia Child once said she could judge the quality of a cook by their roast chicken. To roast a chicken, temperature is key. Preheat the oven to 425°F. Pat a four pound chicken dry with paper towels and rub evenly with one tablespoon of softened butter or olive oil. Season the cavity and skin generously with salt and pepper. Place the chicken, breast side up, on a rack set inside a roasting pan. Roast the chicken for 15 minutes at 425°F so the skin begins to brown, and then decrease the oven temperature to 350°F. Continue roasting until the chicken is golden brown and a meat thermometer inserted into the thickest part of the thigh registers 155°F, about 45 minutes. Remove the chicken from the oven and let rest for 10 minutes, allowing carryover cooking to bring the internal temperature to 165°F. Carve and serve with Parmesan-Crusted Smashed Potatoes or Glazed Carrots with Goat Cheese and Honey.

How to grill a whole chicken

For a slightly smoky bird and virtually no mess in the kitchen, try cooking it on the grill. Preheat a charcoal grill for indirect heat by dividing the lit, gray charcoal in half and pushing each half to opposite sides of the grill, leaving the center empty. Bring the grill to medium heat (350°F to 400°F). Alternatively, preheat one side of a gas grill to medium heat (350°F to 400°F). Season a four pound chicken all over with salt and pepper. Place the chicken, breast side up, centered on the grill grate, in between the two piles of charcoal. If using a gas grill, place the chicken, breast side up, on the unlit side of the grill with the legs pointing towards the lit side of the grill. Cover the grill and cook until a meat thermometer inserted in the thickest part of the thigh registers 160°F, about 50 minutes. Transfer the chicken to a cutting board and let rest for 10 minutes, allowing carryover cooking to bring the internal temperature to 165°F. 

How to smoke a whole chicken

Our favorite way to smoke a whole chicken is to spatchcock it first, which means to remove the backbone and flatten the bird. This technique promotes even cooking and maximizes the surface area to absorb the smoky flavors. Preheat a smoker according to the manufacturer’s instructions to 275°F, using your desired hardwood for flavor. Pat a four pound spatchcocked chicken dry with paper towels and season both sides of the bird with salt and pepper. Rub the chicken skin all over with one tablespoon of olive oil. Place the chicken, skin side up, on smoker grates. Cover and smoke, undisturbed, until well browned and a meat thermometer inserted in the thickest part of the thigh registers 160°F, from 2 hours to 2 hours 30 minutes. Transfer the chicken to a cutting board and let rest for 10 minutes, allowing carryover cooking to bring the internal temperature to 165°F. 

How to braise a whole chicken

Braising is a foolproof method to prevent overcooking and drying out your chicken. Preheat the oven to 350°F. Heat one tablespoon of olive oil in a large Dutch oven over high heat. Sear a four pound chicken, breast side down, until golden brown, three to five minutes. Flip chicken over so the breast side is up and remove the Dutch oven from the heat. Add aromatics like garlic and onions, seasonings such as thyme or pepper, and braising liquid (such as water, stock, or wine) to the Dutch oven around chicken. Bring to a boil over high heat. Cover and transfer the Dutch oven to the oven. Bake until a meat thermometer inserted in the thickest part of the thigh registers 160°F, about 1 hour and 15 minutes. Transfer the chicken to a cutting board and let rest for 10 minutes, allowing carryover cooking to bring the internal temperature to 165°F. This Chicken with Lemon Orzo from chef Nigella Lawson is our go-to braised chicken recipe.

How to poach a whole chicken

Poached chicken, like our Zui Ji (Drunken Chicken), is a simple preparation that requires only a few ingredients. Place a four pound chicken in a large pot; add aromatics like garlic and onions and water to cover. Bring to a boil over high heat. Cover the pot and reduce heat to low. Gently simmer until a meat thermometer inserted in the thickest part of the thigh registers 160°F, 20 to 30 minutes. Transfer the chicken to a large cutting board using tongs. Let rest for 10 minutes, allowing carryover cooking to bring the internal temperature to 165°F. Chop chicken into bite sized pieces using a meat cleaver and season evenly with salt. If desired, drizzle the chicken with a sauce or marinade like the herb oil like for our Verjus-Poached Chicken with Herbs.

How to air fry a whole chicken

The small, compact size of a countertop air fryer cuts the cooking time of a roast chicken by about a third. Preheat the air fryer to 360°F for five minutes. Pat a four pound chicken dry with paper towels and season the cavity and skin with salt and pepper. Rub the chicken all over with two tablespoons of olive oil. Place chicken, breast side down, in preheated air fryer. Cook until the skin is golden brown and crisp, about 30 minutes. Carefully flip chicken, breast side up with legs pointed toward back of the air fryer, and continue cooking until a meat thermometer inserted in the thickest part of the thigh registers 160°F, 15 to 20 minutes. Transfer the chicken to a cutting board and let rest for 10 minutes, allowing carryover cooking to bring the internal temperature to 165°F. Serve the carved chicken with Shredded Parmesan Brussels Sprouts or Bavarian Potato Salad.