Whole Chicken (roasted) Cooking Temperature — 165°F / 74°C

Overview

Whole Chicken (roasted) must reach 165°F (74°C) internal temperature. Cook at 425°F for 15 min/lb + 15 min.

Key Details

• USDA Safe Internal Temperature: 165°F / 74°C
• Oven Temperature: 425°F
• Approximate Cook Time: 15 min/lb + 15 min
• All poultry must reach 165°F — no exceptions
• Rest 5-10 minutes before cutting

Why This Matters

• All poultry must reach 165°F to kill Salmonella and other bacteria
• USDA requires 165°F internal temperature for all poultry
• Unlike beef, poultry should never be served undercooked
• Thigh meat is safe at 165°F but tastes better at 175-180°F

How To

1. 1Preheat oven to 425°F
2. 2Season the poultry as desired
3. 3Cook for approximately 15 min/lb + 15 min
4. 4Verify 165°F in thickest part (avoid bone)
5. 5Rest 5-10 minutes before cutting
6. 6Juices should run clear, not pink

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