From your own personal experience, what was the best temperature and time it took to roast a whole chicken in the oven? Im doing a spatchcock. I want to know what temperature worked best for you to obtain the best result.
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I use a fairly high heat of 500F (260C) to render fat and crisp skin (after chicken has been air drying in the refrigerator overnight). Most of the time, for me, a whole chicken takes about an hour and 15 minutes. Depending on size, a spatchcocked bird will take about an hour. Use a thermometer to gauge your preferred doneness.