What temperature do you roast chicken at???

[Justmadesourkraut]

I've been roasting chicken for over 30 years at 180/gas Mark 4. I've just found out that all of my friends do 30 mins or more at 200 and then lower it, as that's safer. Have I been incredibly lucky to not kill us all?? (I have never used a probe, either!)

We use a Remoska, which doesn't have a temperature setting. A small chicken takes about an hour and it comes out wonderfully tender, with crispy skin.

180/190 I have a fan assisted oven i pre heat and cook for 1 hour 35 mins unwrap it half way through so the skin is nice and crispy 😀

The meat is cooked either way - isn't the first blast about getting the crispy caramelised skin

Chef ex husband always says to roast for hours on a super low temp like 120° to ensure it's juicy

Trust Delia….. I’ve been doing this for decades:

https://www.deliaonline.com/recipes/type-of-dish/sunday-roast/fast-roast-chicken-with-lemon-and-tarragon

45 minutes at 230C - or 210 if fan assisted - for a 3 lb chicken.

Make sure chicken is at room temperature before roasting (1 hour out of fridge).

Just get a meat thermometer. Takes the guessing out of everything. If it is hot enough in the middle it's safe to eat no matter how it was cooked.

I agree with this - I have an old Aga and its gets 30 mins blast at about 210 (or whatever the top oven happens to be that day) then about 3 hours in the bottom oven around 120, or whatever it happens to be that day. BEST EVER roast chicken.

180 fan. Covered until the last 20 minutes during which I baste. Always juicy, never dry, always cooked through right to the bone.

Get a meat thermometer if nervous. None of this drying chicken out from fear.

180 until it's done.

Usually 180 for 45mins fan forced, turn and then another 45mins. Seems to do the job for the size I usually get (large). If I get a bigger one again I tend to add another 5mins each side and if the only thing I can get resembles an overgrown pigeon, I subtract 5mins per side. Never been sick yet. I always stick half a lemon or lime up its clacker for juicy meat as well. On rare occasion it’s all I have, I’ll use half an orange instead but I do find then the meat distinctly tastes of orange whereas the lemon and lime seems a lot more subtle.

180 - 15 mins a lb and 15 for luck. Never been failed by this!

220 for 1 1/4 hours for a 1.5kg bird. Perfect every time. Crispy skin and juicy.

Spatchcock and then 45 minutes at 190. Rest for ten minutes. Meat thermometer 75 degrees. Done. If it’s a large one add ten minutes to cooking time.

19

180°C fan until it reaches an internal temperature of 74°C, then rest for at least 20-30mins. Always super moist, with no need to baste.

I find that the timings given on the packet tend to err on the side of caution and tend to lead to a dry, overcooked bird. Internal temperature is a much better measure than time.

180 degrees. The same temperature i use for everything 😂

Yes everything at 200’c here always

Gas mark 6 usually for up to 2 hours. But I cook it with carrots, peppers, celery, onions, sometimes potatoes underneath so it takes longer than just on its own.

I put the chicken on for 2 hours at 200 but we like our chicken dry , not juicy

Instant pot, 25 minutes. Under the grill to crisp the skin

I barely do anything that isnt 180°C
Slow cooked beef, slow cooked lamb or pulled pork, and meringues are just about the only thing that I adjust the temperature for!

Ive never rOasted a whole chicken from frozen but occassionally buy frozen fillets and cook those from frozen (usually to put in stir-fry, fajitas or sandwiches

I’ve started doing 15 mins at 200 for guaranteed crispy skin, then crack it down to 160

I used to do slow and low for ages - not above 160

You will kill all bacteria above 60C but you’ll be cooking your chicken for farkin ages

I honestly don't think it's as set in stone as you might think. FSA says as long as the internal temp hits 75° for 30 seconds you're good.

I usually spatchcock a chicken and cook it on 180° (admittedly fan oven) for about 45-55 minutes, until it hits 72°. 70° is fine as long as it stays at 70° for more than 2 minutes (which it will).

I used to cook for 20 minutes per pound and 15 minutes on top. 200° non fan for 20 minute and then 180° non fan for the rest.

180 for 20 minutes per lb fan oven that cooks quick

I do it at 180c and cook until it’s finished. Turning it up just starts the crisping process sooner for the skin. My oven is shit though and would burn the hell out of it at 200c for 30 minutes!