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In a conventional oven around 425 - 450 I would anticipate 1.5 hours +/- as all ovens are different. I would check on the bird from time to time depending on the oven sometimes the chicken grease can splatter all around, if it does place a piece of foil loosely on top of the bird to deflect the spatter back in to the pan. I cook my birds to an internal temperature of 165 and then I let it rest for 10 minutes before carving. The carrots and potatoes should not take more than 20 minutes in the same oven.
I've taken to spatchcocking the bird, cutting the back out and spreading it out flat. Rub the outside with a little canola oil and sprinkle on some salt and pepper...maybe a little paprika for color on the breasts and legs. Then stick some butter and herbs under the skin of the breasts and the legs and roast it at 350° for about 2 hours for that weight. Internal temperature should be 165°, and the juices must run clear (check at the thigh/hip joint). If the skin hasn't crisped up, I'll put it under the broiler for a couple minutes. Let it rest for 15 minutes before carving. I do a chicken like this just about every week.
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