*The USDA recommends 165F internal temperature for chicken. I take the chicken out of the oven around 160F and rest it for up to 10 minutes to get up to USDA’s end temperature of 165F. It does continue to cook slightly once removed from the oven.Larger birds need to be covered for the first 30 minutes of cooking because cooking it uncovered will cause the skin to brown before the chicken is cooked. Smaller birds can be cooked without covering.The rule of thumb for roasting a whole chicken is 20 minutes per pound. However, it is a good practice to check for done-ness with an instant-read thermometer. The chicken when it reaches 165F.