"2 hours sounds long for a 4-lb chicken. I view it as a high-risk meat; maybe you gave a long time for safety."

It may depend on what temperature you're using. Two hours at 350F is just perfect for a 4# chicken, a little more time is usually required for one that is a bit larger.

I used to have a housemate who cooked everything at high temps, where 2 hours would set off the smoke alarms.

I wash the chickens inside and out because of the (lack of) quality of USDA slaughterhouses/packing plants. I never stuff birds for the same reason.

Sue