If you are like me and have overcooked a chicken to the point of absolute Sahara desert dryness, out of fear of salmonella, it's time to invest in an oven-safe thermometer! These things are a dinner and life saver! This 5 lb chicken took about an hour and 45 minutes to cook. After removing the bird from the over, let it rest for 10 minutes to help lock all those delicious juices in! This is going to be hard- this crispy skin and the delightful smells are hard to control yourself around!