Oregon State University Extension Service
Roasted Whole Chicken (Food Hero)
What this source is
- Authority
- Academic
- Territories
- US
- Primacy
- secondary
- Commercial interest
- none
- Retrieved
- 2026-08-14
- State
- Read and citable
Marked 'Peer reviewed (Gray level)' by the publisher, from the Food Hero programme, updated September 2025. A 4–6 lb bird at 400 °F, roasted uncovered for 80 minutes, checked in the thickest part of breast AND thigh to 165 °F, then: 'let the chicken rest for 10 minutes before cutting.' It also states a cooked yield — 'each pound of whole chicken will provide 1 to 1¼ cups of cooked chicken pulled from the bones' — which BBQHQ has no field capable of holding. See the party-planner readiness note in docs/limitations.md.
What it may be cited for
Culinary practice
- Explicitly not safety: A peer-reviewed extension recipe restating the 165 °F endpoint is not the instrument that sets it.
What we recorded from it
“When done, remove pan from the oven and let the chicken rest for 10 minutes before cutting.”
Oregon State University Extension's Food Hero programme instructs letting a roasted whole chicken of four to six pounds rest for 10 minutes before cutting.
- A whole bird of 4–6 lb, roasted uncovered at 400 °F for 80 minutes to 165 °F.
- Marked 'Peer reviewed' by the publisher, which puts it above a recipe page in the ordinary sense and is why it is admitted alongside the other two.
- Where it applies:
- United States.