We have roast chicken fairly often (probably at least once a month), and I always have to go to the cookbook (Better Homes and Gardens) to double-check the process for roasting. So I thought I'd put it here:
Place bird, breast side up, on a rack in a shallow roasting pan. We like to rub it with salt, garlic powder, and rosemary.
Set oven at 375 degrees.
2.5 to 3 pounds - 1 to 1.25 hours
3.5 to 4 pounds - 1.25 to 1.75 hours
4.5 to 5 pounds - 1.5 to 2 hours
Chicken is done when the meat thermometer reads 180 degrees in thigh muscle, or until drumsticks move easily in their sockets and juices run clear.
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