New York Roast Cooking Time Per Pound

The art of roasting

Turn a whole chicken and seasonal vegetables into a masterpiece of a meal that's full of satisfying protein and low in fat. Here's how.

Choose your chicken

Kat Teutsch

Cornish Game Hen
Weight: Under 2 lb
Serves 1 or 2
Roasting time (unstuffed): 15 min at 425°F, then about 30 min at 375°F

Broiler or Fryer
Weight: 3 to 4 lb
Serves 3 or 4
Roasting time (unstuffed): 15 min at 425°F, then 45 min to 1 hr at 375°F

Roaster
Weight: 4½ to 5½ lb
Serves 4 to 6
Roasting time (unstuffed): 15 min at 425°F, then 1¼ to 2 hr at 375°F

Prep tips
Remove neck and giblets (check both cavities), pat bird dry (rinsing can spread bacteria and interfere with browning), trim extra fat and skin from neck area and cavities (to reduce amount of grease in pan drippings), and let stand 20 minutes at room temp (for faster, more even cooking).

Carving basics

Kat Teutsch

1. Pull leg (with thigh attached) away from breast and cut through joint to detach.

2. Remove wing at joint.

3. Cut lengthwise down side of breastbone, angling knife toward bone. Repeat steps 1 through 3 on other side.

4. Separate thighs from drumsticks by slicing through joints. (Need a visual? Watch this video.)

Roast Citrus-Herb Chicken with Pan Gravy

Kat Teutsch

PREP TIME: 20 minutes
TOTAL TIME: 2¼ hours + standing time
SERVINGS: 6

5 lb whole roasting chicken (giblets and neck removed)
1 lemon, quartered
1 orange, quartered
3 sprigs thyme + additional for garnish
3 sprigs rosemary
1 Tbsp olive oil
2 heads unpeeled garlic, halved horizontally
2 Tbsp all-purpose flour
1½ c reduced-sodium chicken broth

1. HEAT oven to 425°F with rack in center position. Let chicken stand at room temperature 20 minutes. Pat dry and place on lightly oiled rack (if desired) set inside heavy roasting pan (about 10" × 9" × 2"). Tuck wings under chicken and fill cavity with lemon, orange, thyme, and rosemary. Tie legs together with kitchen string. Rub chicken with oil and season with salt and pepper.

2. ROASTchicken 15 minutes. Reduce heat to 375°F and roast 45 minutes longer. Add garlic cut side up to pan and continue to roast, turning pan occasionally, until instant-read thermometer inserted into meatiest part of thigh (without touching bone) registers 165°F, 45 minutes to 1 hour longer.

3. TRANSFER chicken to cutting board and cover loosely with foil. Let stand 15 to 20 minutes before carving. Reserve roasted garlic. Remove rack from pan (if necessary) and transfer any juices to heatproof measuring cup (reserve pan). Skim fat from juices and reserve 1½ Tbsp fat. Add flour and reserved fat to roasting pan and stir together. Cook over medium heat, stirring constantly, until golden, 1 to 2 minutes. Add juices and broth in stream, whisking vigorously until smooth. Simmer gravy until thickened, about 4 minutes. Season with salt and pepper. Cover and keep warm. (Makes about 1 cup.)

4. CUT string from chicken. Remove and discard fruit and herbs from cavity. Carve meat and serve with gravy and roasted garlic. Garnish with additional thyme sprigs, if desired.

NUTRITION (per serving; without skin) 274 cal, 38 g pro, 6 g carb, 0.5 g fiber, 0 g sugars, 10 g fat, 2.5 g sat fat, 244 mg sodium

More from Prevention: 9 Flat Belly Chicken Recipes

Roasting veggies 101

Kat Teutsch

Compliment your chicken with delicious roasted veggies. Roasting caramelizes the natural sugars in vegetables, bringing out their sweetness and diminishing any bitterness.

Be sure to dry vegetables thoroughly and cut into similar-size chunks to ensure even cooking. If you're short on time, buy precut squash. For golden brown results, lightly coat in oil (don't drench), spread in a single layer on a large sheet pan (don't overcrowd), and stir only occasionally during roasting.

Roasted Vegetables

Kat Teutsch

PREP TIME: 20 minutes
TOTAL TIME: 55 minutes
SERVINGS: 6

1½ lb butternut squash, peeled, halved, seeded, and cut into 1½" pieces
4 assorted bell peppers (1½ lb total), cut into chunks
4 sm red onions (1 lb total), cut into ½"-thick wedges
½ lb med parsnips, peeled and cut into 2" sticks
½ lb med carrots, cut into 2" sticks
2 Tbsp olive oil

1. HEAToven to 450°F with racks in upper and lower thirds of oven.

2. TOSS vegetables with oil in large bowl and season with salt and pepper.

3 . DIVIDE between 2 large baking sheets and spread in single layer. Roast, stirring occasionally and switching positions of pans halfway through, until golden brown and tender, 30 to 35 minutes. Season. (Makes about 7 cups.)

NUTRITION (per serving) 177 cal, 3 g pro, 32 g carb, 7 g fiber, 12 g sugars, 5 g fat, 0.5 g sat fat, 37 mg sodium

More from Prevention: 31 Roasted Vegetable Recipes

Lori Powell Food Director Lori Powell develops Prevention's recipes and styles the food photography that appears on the magazine's pages.

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