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!)

Whatever it says on the packaging

Sometimes 160 if we're out all afternoon, sometimes 200 on a weeknight in a hurry. Rarely 120 as per PP, but as long as it's cooked, it's safe.

How long? Until it's done. Use a meat thermometer if you don't trust your judgement.

I follow Delias fast bake chicken recipe which is 220' for 45 minutes.

On a side note has anyone noticed medium chickens used to be 1.5kg but in the past 2 months they've all been in the 1.8kg range? Why the size increase??

I think it's usually Fan 180. But sometimes a bit hotter. A lot depends on the size of the chicken. If it's very large, I might put it in a very hot oven to begin with, then turn it down to Fan 180 after about 10 minutes.

This, plus some extra minutes “just in case”. Got salmonella on holiday once and it took me a long time to trust chicken again, so I always do about ten minutes longer than it says.

I also buy those roasting bags when I’m feeling fruity and just follow what they say (plus the extra ten PTSD minutes).

180 is fine. 200 is also fine but it can dry out.

I also cook slowly and use a meat probe. I use my oven or my (large) airfryer on roast at 140 or less, with the probe set to 75 degrees. You can cook at any temperature over 75 degrees and it will come to temperature if you cook it for long enough.
Like@DonostieraI'm someone who used to cook in an AGA for years, and always cooked at a low temperature for a long time.

Gas mark 5 for 1hr 30… if there’s other stuff in the oven aswell then usually 6 for roughly the same time.

Gas mark 9 for the first 20 minutes, including then 20-25 mins per pound on gas mark 6.

Alternatively cook it in a rotisserie, or air fryer for quicker results

I do the first 30 mins at 200 but to get the skin the way I like it, not for safety. Sometimes I forget to turn it down though!

Fan oven 160deg for about 1 hour/ 1 hour 20. I pre heat the oven to 180deg and turn it down when the chicken is in

I usually do a roast chicken mid week so it is straight from fridge to cold oven as soon as I finish work and I leave in at 180 for 1hr 40mins (10 mins longer than cooking time on chicken due to cold oven).

Yeah, 200 for about 20 mins then turn down to 180 for the rest. No messing, basting, turning, just oil and salt all over it. Excellent skin that way.

180 fan oven. I usually get a medium M n S chicken which says around one and a half hours to cook. I put it on for about 10 mins longer.

Never roast a chicken without spatchcocking first. Then 200 for 45 mins. Top tip: roast it on the grate/grill the oven comes with, putting a roasting tin with stale bread or cubed potatoes and turnips underneath. They cook in the chicken fat and seasoning that drips onto them. AMAZING.

180 in the fan oven

I cant be faffed turning it up then down. Makes no difference as far as I can tell.

210 degrees for a shorter time (once I started this method I have never gone back to low and slow)

I put whole chicken in the slow cooker on high setting.

I do 180 fan

I do the same as you. Always have and no one has died

180 Fan for however long it says on the packet it comes in. Last half an hour no foil on top to crisp up the skin.

180 fan. You’re obviously alright and no you haven’t poisoned anyone. It’s about checking the juices run clear when cooked.

There can't have been much left of poor chicken licken if you roasted him for 30 years!!

Everything, 180°. Bob's your uncle.