The great thing about cooking is that there are plenty of ways to accomplish the same task. For example, I can make a salad dressing by using a whisk and large bowl to combine the ingredients, or I can add everything to my food processor and get similar results.
The same could be said for roasting a chicken. Some cooks lean towards a “low and slow” method, but others, like Ina Garten, prefer a higher temperature—425°F to be exact—to get the job done. Here’s why I think it’s her temperature of choice and why it’s the right temperature for roasting chicken.
The Ina Garten Method
I have made Ina Garten’s roast chicken recipe many times. In fact, it was one of the first recipes I made for my husband when we were dating. I like it for its simplicity and delicious results, namely the flavorful meat and beautifully crispy, golden skin.
While I skip rinsing the chicken (due to the potential risks of cross-contamination), I otherwise stay true to the recipe as written. I choose a small bird, around four to five pounds, and roast it at her recommended 425°F, covering the breast with foil during the last bit of cooking if I notice it’s going from golden to dark brown.
Around the one-hour mark, I check the temperature of the thigh. If it’s 165°F, I pull it; if it’s less than that, I put it back in the oven for more roasting. It’s a near-perfect method with a few caveats.
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Why You Should Roast Chicken at 425°F
Roasting your bird at a higher temperature means it will cook more quickly than if it was roasted at a lower temperature. This provides some time savings that, combined with the cosmetic and textural benefit of golden, crispy skin, are likely enough to convince you.
However, roasting at a high temperature comes with some risks. The white meat, which contains less fat, can dry out or cook unevenly as it reaches a safe internal temperature. This largely applies to big birds like very large chickens and turkeys, which can cook unevenly, with the outside cooking faster than the center.
My advice? Use Garten’s 425°F for roasting your chicken, but save it for smaller birds (five pounds or less) for super tender meat and crispy skin.
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