190 C, 375 F, Gas Mark 5.
20 minutes per 500g plus 20 minutes extra.
Once cooked, rest for 10 minutes before carving.
Ensure that the meat is properly cooked, and the juices run clear when pierced with a fork or skewer.
Ensure that the chicken is piping hot and that no pink colour remains. See temperature guidelines
If you are adding stuffing, add its weight to the chickens before calculating the cooking time.
Always wash your hands after handling raw poultry.