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Chicken Cooking Times

The correct chicken cooking times and the precise temperatures for cooking chicken are extremely important. The optimum flavor and tenderness of chicken can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking chicken. This will also ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked chicken. Using an accurate meat thermometer is the best way to ensure proper doneness when cooking chicken.

Use the following chart as a guide for whole chicken cooking times, as well as for parts of a chicken, such as the proper chicken breast cooking time. Cooking times are provided for oven-baked or roasted chicken, stewed chicken, grilled chicken, or chicken that is inserted into an oven bag prior to cooking. See the article "Chicken - Checking Doneness" for additional information on cooking times for chicken and for other methods used in determining the proper doneness of chicken meat.

CHICKEN Cooking Times and Temperatures

Oven Baked or Roasted Chicken

Type of Whole Chicken Oven Temperature Weight Approximate Cooking Time
Unstuffed Stuffed
Chicken (whole)
Chicken (whole)
Chicken (whole)
350°F
350°F
350°F
2 1/2 - 3 lbs.
3 - 4 lbs.
4 - 6 lbs.
1 1/4 - 1 1/2 hours
1 1/2 - 1 3/4 hours
1 3/4 - 2 hours
1 1/2 - 1 3/4 hours
1 3/4 - 24 hours
2 - 2 1/4hours
Cornish Hen 350°F 1 - 2 lbs. 1 - 1 1/4 hours 1 1/4 - 1 1/2 hours
Capon
Capon
325°F
325°F
5 - 6 lbs.
6 - 8 lbs.
1 3/4 - 2 hours
2 1/4 - 3 1/2 hours
2 1/2 - 3 hours
3 - 4 hours
Note: Start with chicken at refrigerator temperature. Remove the chicken from the oven when the
meat thermometer reads 175°- 180°F; the temperature will continue to rise as the chicken stands.

Stewed Chicken

Type of Whole Chicken or Chicken Part Weight Approximate Cooking Time
Unstuffed Stuffed
Whole broiler fryer 3 - 4 lbs. 1 - 1 1/4 hours 1 1/4 - 1 3/4 hours
Whole roaster 5 - 7 lbs. 1 3/4 - 2 hours 2 - 2 1/2 hours
Whole Cornish hens 18 - 24 oz. 35 - 40 minutes 50 - 70 minutes
Breast half (bone-in) 6 - 8 oz. 35 - 45 minutes
Breast half (boneless) 4 oz. 25 - 30 minutes
Leg or thigh 8 or 4 oz. 40 - 50 minutes
Drumstick 4 oz. 40 - 50 minutes
Wing or wingette/drumette 2 - 3 oz. 35 - 45 minutes

Grilled Chicken

Type of Whole Chicken or Chicken Part Weight Approximate Cooking Time
(internal temperature 180°F)
Unstuffed Stuffed
Whole broiler fryer (indirect heat) 3 - 4 lbs. 60 - 70 minutes 1 1/4 - 1 3/4 hours
Whole roaster (indirect heat) 5 - 7 lbs. 18 - 25 minutes per lb. 23 - 55 minutes per lb.
Whole Cornish hens (indirect heat) 18 - 24 oz. 45 - 55 minutes 1 - 1 1/2 hours
Whole capon (indirect heat) 4 - 8 lbs. 15 - 20 minutes per lb.
Breast half (bone-in) 6 - 8 oz. 10 - 15 minutes per side
Breast half (boneless)
Breast half (boneless)
4 oz.
6 - 8 oz.
8- 10 minutes per side
10 - 15 minutes per side
Leg or thigh 8 or 4 oz. 10 - 15 minutes per side
Drumstick
Drumstick
4 oz.
8 - 16 oz.
8 - 12 minutes per side
10 - 15 minutes per side
Wing or wingette/drumette 2 - 3 oz. 8 - 12 minutes per side

Chicken Cooked at 350°F in an Oven Bag

Type of Whole Chicken
or Chicken Part
Total Weight Approximate Cooking Time
Regular-Size
Oven Bag
10" x 16"
Large Size
Oven Bag
14" x 20"
Turkey Size
Oven Bag
19" x 23 1/2"
Chicken pieces
Chicken pieces
2 - 2 1/4 lbs.
2 3/4 - 3 lbs.
45 - 50 minutes

45 - 50 minutes
Chicken thighs
Chicken thighs
1/2 - 1 1/2 lbs.
1 1/2 - 2 1/4 lbs.
35 - 40 minutes
35 - 40 minutes
Chicken drumsticks
Chicken drumsticks
1 - 1 1/2 lbs.
2 - 2 1/2 lbs.
35 - 40 minutes
35 - 40 minutes
Chicken breast half (bone-in)
Chicken breast half (bone-in)
1 1/2 - 2 lbs.
2 - 2 1/2 lbs.
40 - 45 minutes
40 - 45 minutes
Chicken breast half (boneless)
Chicken breast half (boneless)
3/4 - 1 lbs.
1 - 1 1/2 lbs.
25 - 30 minutes
25 - 30 minutes
Whole chicken
Whole chicken
3 1/2 - 4 lbs.
5 - 7 lbs.
1 - 1 1/4 hours
1 1/4 - 1 1/2 hours
Cornish hens
Cornish hens
1 1/2 - 3 1/2 lbs.
4 - 7 lbs.
40 - 45 minutes
55 - 60 minutes
Oven Bag Instructions: Preheat the oven to 350°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the chicken. Brush the chicken with vegetable oil or butter. Remove the chicken from the oven when the meat thermometer reaches 180°F. If it is necessary to use a turkey-size oven bag for a chicken, gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag.
More Cooking Temperature and Time >>

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