The general guideline for roasting a whole chicken is to cook it at 425°F (220°C) for about 70 to 90 minutes, depending on the size (usually a 4 to 5-pound chicken). The chicken should be roasted uncovered until the skin is golden and the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Letting the chicken rest for about 15 minutes before carving ensures juiciness.

Different recipes suggest slight variations in temperature and times—for example, some roast at 400°F for about 1 hour to 1.5 hours, or start at a higher temperature and reduce it later during cooking. Internal temperature and clear juices are the most reliable indicators of doneness rather than time alone.

In summary:

• Roast 4-5 lb whole chicken at 425°F for 70-90 minutes.
• Check internal temperature of 165°F in the thigh.
• Let rest 15 minutes before serving.
• Adjust time if chicken is larger or smaller.

This method ensures a well-cooked, juicy roast chicken with crispy skin.