Cooking Light recommends roasting a whole chicken at 350 degrees Fahrenheit for 45 minutes and turning up the oven to 450 Fahrenheit during the last few minutes. Increasing the temperature gives the chicken the opportunity to brown and finish cooking thoroughly.
For proper doneness, the chicken should register 165 degrees Fahrenheit on a probe-style meat thermometer inserted into its thigh. Cooking Light also recommends tying the chicken’s legs together using kitchen twine and tucking the wings under the bird while roasting. Allowing the chicken to rest for 10 minutes after it comes out from the oven enhances the meat’s flavor by allowing its natural juices to redistribute.