Chicken cooking time calculator
Pick the cut and method, get the cooking time.
How long do I roast a whole chicken?
A 3–4 lb broiler-fryer takes about 1¼ to 1½ hours at 350 °F, according to the USDA Food Safety and Inspection Service. Add 15 to 30 minutes if it is stuffed.
What temperature is chicken done?
FSIS recommends cooking chicken to a safe minimum internal temperature of 165 °F, measured with a food thermometer.
How long for chicken breasts?
Bone-in breast halves (6–8 oz): 30 to 40 minutes roasting at 350 °F. Boneless halves (4 oz): 20 to 30 minutes, or 6 to 8 minutes per side on the grill.
How long for thighs and drumsticks?
Legs or thighs (4–8 oz) roast in 40 to 50 minutes; drumsticks (4 oz) in 35 to 45 minutes.
Are the times exact?
No — they are approximate. Ovens, sizes and starting temperatures differ, so always check with a thermometer.
Where should I put the thermometer?
USDA FSIS says to insert a food thermometer in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing, without touching bone, and to check that each spot reaches 165 °F.
Should I wash raw chicken?
No. FSIS advises against washing or rinsing raw poultry, because water can splash bacteria around the sink and kitchen, and cooking to 165 °F is what kills them.
How long can cooked chicken stay out?
FSIS: refrigerate cooked chicken within 2 hours, or within 1 hour if the air temperature is above 90 °F. Leftovers keep in the refrigerator for 3 to 4 days.
How to use the times
The times come from the USDA Food Safety and Inspection Service timetable for chicken. They are for an oven at 350 °F, for simmering or for the grill, and for a given weight or cut. A thermometer reading of 165 °F is what makes chicken safe, so use the time to plan when to start checking, not as a replacement for the thermometer. Stuffing adds 15 to 30 minutes to a whole bird.
Worked example
A whole broiler-fryer of 3 to 4 lb roasts at 350 °F for 75 to 90 minutes. If it goes into the oven at 5:15 PM, start checking the temperature at 6:30 PM, and expect it to be done by 6:45 PM. Boneless breast halves (4 oz each) take 20 to 30 minutes at 350 °F, so the same 5:15 PM start gives 5:35 PM to 5:45 PM. If the bird is stuffed, add 15 to 30 minutes.
Common mistakes
- Cooking by color or juices. Chicken can look done at a lower temperature. Only a thermometer reading of 165 °F in all the sites shows it is cooked.
- Starting from a frozen or partly frozen bird. The times assume a chicken from the refrigerator. A cold center takes much longer and cooks unevenly.
- Mixing up the weights. The time depends on the weight of a single bird or piece, not on the weight of all the pieces together.
Sources and related calculators
Times and temperature: USDA Food Safety and Inspection Service, "Chicken from Farm to Table" and its safe minimum internal temperature chart; handling and storage advice from FSIS. Related: brine calculator, ham cooking time calculator and pork cooking time calculator.