Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Cooking goal
- Total time
- 1h 30m
- Cook at
- 425°F
- Internal temp
- 165°F
- Pull at
- 157°F
- Cook
- 1 hr–1 hr 30 min
Expect ~8°F rise while resting
Cooking goal
- Total time
- 1h 30m
- Cook at
- 425°F
- Internal temp
- 165°F
- Pull at
- 157°F
- Cook
- 1 hr–1 hr 30 min
Expect ~8°F rise while resting
Servings
4
Servings
4
4 chicken
Salt
Olive Oil
- 4 chicken
- Salt
- Olive Oil
Oven
Required for this method
Oven
Required for this method
Instructions
- 1
准备鸡肉
从包装中取出鸡肉，检查腔内是否有内脏袋——如果有，请丢弃。用纸巾完全拍干鸡肉。在整只鸡上大量调味粗盐，将其揉入皮肤中。用橄榄油或植物油涂抹整只鸡，如果盐脱落，请添加更多盐。将烤箱架设置在中间位置，预热至425°F。
- 2
烤鸡至金黄并完全熟透
将调味后的鸡肉胸部向上放在烤盘或烤盘中。在425°F下烤60到90分钟——3至4磅的鸡肉约60分钟，较大的鸡肉最多90分钟。或者，在10至12英寸的煎锅中以中高火在两侧褐变鸡肉8到10分钟，然后转移到烤箱烤约40分钟。皮肤应变成深金棕色；如果仍然苍白，继续烤制。如果褐变过快，略微降低温度。不要浇淋——保持烤箱门关闭。鸡肉在取出后会继续受热，所以在上菜前要考虑到这一点。
- 3
检查熟度、静置和上菜
将肉温度计插入最厚的大腿部分靠近骨头——它必须读取165°F。或检查果汁是否清澈，腿是否松散地摇动，皮肤从关节处拉回。转移到砧板，在切割前静置10到20分钟。根据需要用锅滴淋上菜。
Frequently asked questions
- How long does it take to cook 整只烤鸡?
- Most 整只烤鸡 methods on this guide take about 1h 30m from prep through resting. Pick a method below for exact hands-on and cook times.
- What temperature should 整只烤鸡 be cooked to?
- For best results, cook at 425°F and reach an internal temperature of 165°F. Use an instant-read thermometer and follow the doneness options on this page.
- What are the best ways to cook 整只烤鸡?
- This guide covers Roasted, Roasted, Air-Fried, Slow-Cooked. Each method includes step-by-step instructions with times and temperatures tuned for 整只烤鸡.
- Can I cook 整只烤鸡 different ways?
- Yes. Choose a cooking method on this page — oven, stovetop, grill, air fryer, and more — to see equipment, timing, and technique-specific steps.
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