Have you ever stared at a raw chicken wondering exactly how long it needs to cook? I know I have! Getting that perfect juicy chicken without undercooking or turning it into a dry, rubbery disaster can feel like walking a tightrope. But don’t worry – I’ve gathered all the essential info about chicken cooking times per pound to help you nail it every time.
The Basic Rule: Minutes Per Pound for Chicken
The general rule of thumb for cooking chicken is 15 minutes per pound at 350°F (175°C), plus an additional 10 minutes to rest after cooking This basic formula works well for whole chickens when roasting in the oven, but there are some variations depending on your cooking method and the cut of chicken
For roasting a whole chicken
- Start by placing the chicken breast side down on a rack in a roasting pan
- Roast at a higher temperature (around 425°F) for the first 15 minutes
- Reduce heat to 350°F and continue roasting at 15 minutes per pound
- Allow 10 minutes of resting time after cooking
Cooking Times Chart for Different Chicken Cuts
Different cuts of chicken require different cooking times, Here’s a handy reference chart
| Chicken Cut | Oven Temperature | Minutes Per Pound | Internal Temperature |
|---|---|---|---|
| Whole Chicken | 350°F (175°C) | 20 minutes | 165°F (74°C) |
| Chicken Breasts | 375°F (190°C) | 30 minutes | 165°F (74°C) |
| Chicken Thighs | 375°F (190°C) | 30-40 minutes | 165°F (74°C) |
| Chicken Legs | 350°F (175°C) | 30-40 minutes | 165°F (74°C) |
| Ground Chicken | Medium heat | 7-10 minutes total | 165°F (74°C) |
Factors That Affect Chicken Cooking Times
Several factors can influence how long your chicken needs to cook:
- Size and Weight: Larger chickens need more time per pound than smaller ones
- Bone-In vs. Boneless: Bone-in chicken takes longer to cook than boneless
- Starting Temperature: Cold chicken straight from the fridge takes longer than room temperature chicken
- Oven Accuracy: Some ovens run hotter or cooler than their setting indicates
- Stuffed vs. Unstuffed: Stuffed chickens require additional cooking time
- Cooking Method: Roasting, grilling, and boiling all have different cooking times
Common Cooking Methods and Their Times
Roasting a Whole Chicken
For a whole chicken, roast at 350°F (175°C) for about 20 minutes per pound. A 5-pound bird would take approximately 1 hour and 40 minutes. Always check with a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Grilling Chicken
When grilling chicken pieces, the timing is different:
- Chicken breasts: 6-8 minutes per side over medium heat
- Chicken thighs: 8-10 minutes per side
- Chicken legs: 10-12 minutes per side
- Whole chicken (indirect heat): about 18 minutes per pound
Slow Cooking Chicken
Slow cookers work great for chicken too:
- Whole chicken: 4-6 hours on low setting, 2-4 hours on high
- Chicken pieces: 3-4 hours on low setting
How to Tell When Your Chicken is Done
The most reliable way to check if your chicken is done is with a meat thermometer. Insert it into the thickest part of the meat (for whole chickens, check the thigh area near the bone) without touching bone. The temperature should read 165°F (74°C).
Other signs your chicken is done:
- Clear juices (not pink) when pierced
- Meat is no longer pink at the bone
- The legs move easily in their sockets (for whole chickens)
Common Mistakes to Avoid
I’ve made plenty of chicken cooking mistakes over the years! Here are some common ones to avoid:
- Skipping the meat thermometer: Temperature is the only reliable way to check doneness
- Not letting the chicken rest: This important step lets juices redistribute throughout the meat
- Overcooking: Dry chicken is sad chicken! Use timing guidelines but verify with a thermometer
- Cooking frozen chicken: Always thaw completely before cooking for even results
- Not seasoning enough: Season generously inside and out for maximum flavor
Step-By-Step Guide to Perfectly Roasted Chicken
Here’s my foolproof method for juicy roasted chicken:
- Prep the chicken: Remove giblets, pat dry with paper towels
- Season generously: Salt, pepper, and your favorite herbs/spices inside and out
- Add fat: Place butter under the skin and in the cavity for moisture and flavor
- Add aromatics: Stuff cavity with celery, lemon, or herbs (optional)
- Position properly: Place breast-side down on a rack in a roasting pan
- Start hot: Roast at 425°F for 15 minutes to crisp the skin
- Lower and continue: Reduce heat to 350°F, cook for 15 minutes per pound
- Check temperature: Use a meat thermometer to verify 165°F in the thickest part
- Rest: Let the chicken rest for 10 minutes before carving
- Enjoy: Carve and serve your perfectly cooked chicken!
Expert Tips for Juicy Chicken Every Time
Want to elevate your chicken game? Try these pro tips:
- Brine before cooking: Soaking chicken in saltwater solution for 2-4 hours adds moisture and flavor
- Spatchcock for even cooking: Removing the backbone and flattening the chicken reduces cooking time and ensures even doneness
- Use a roasting rack: This allows air to circulate around the chicken for even cooking
- Baste occasionally: Spooning juices over the chicken during cooking adds moisture and flavor
- Start breast-side down: This protects the breast meat from drying out, then flip halfway through cooking
When to Adjust Cooking Times
Sometimes you’ll need to adjust the standard cooking times:
- High altitude: Add about 5-10 minutes per pound at elevations above 3,000 feet
- Very large chickens: Reduce to about 12-13 minutes per pound for birds over 7 pounds
- Convection ovens: Reduce temperature by 25°F or cooking time by about 25%
- Stuffed chickens: Add 5-7 minutes per pound to account for the stuffing
FAQ: Your Chicken Cooking Questions Answered
Q: Should I cover my chicken while it’s roasting?
A: For most of the cooking time, no. Leaving it uncovered allows the skin to crisp. If it’s browning too quickly, you can tent with foil.
Q: Can I use these same times for turkey?
A: Turkey generally requires 13-15 minutes per pound at 350°F, slightly less than chicken.
Q: What if my chicken is frozen?
A: Never cook frozen chicken. Thaw completely in the refrigerator (about 24 hours for a whole chicken) before cooking.
Q: How do I make the skin crispy?
A: Pat the skin completely dry before cooking, and start at a higher temperature (425°F) for the first 15 minutes.
Q: How long can I keep leftover cooked chicken?
A: Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Conclusion
Cooking chicken properly is all about getting the timing right. The standard rule of 15 minutes per pound at 350°F (175°C) with 10 minutes rest time is a great starting point, but remember to adjust based on your specific situation and always verify doneness with a meat thermometer.
With these guidelines and tips, you’ll be serving up perfectly cooked, juicy chicken every time. No more dry, overcooked birds or undercooked safety concerns!
What’s your favorite way to prepare chicken? I’d love to hear about your experiences in the comments below!
Happy cooking!
How to Roast a Chicken:
Prep Chicken: If using a frozen chicken, it needs to be completely thaw before using. Remove raw chicken from packaging. Remove the neck and giblets from the cavity (discard them away or use them to make chicken gravy). Pat chicken dry with paper towels.
Make herb butter by combining butter, lemon zest, rosemary, salt, and pepper in a small bowl. Gently lift the skin near the chicken breasts and smear herb butter under it, on top of the breasts meat. Sprinkle salt and pepper all over the outside and spread with more herb butter over the outside. Smear any leftover butter inside the cavity. Cut lemons in half and place inside.
Roast: Add chopped vegetables to the bottom of a 9×13-inch baking dish and drizzle with a tiny bit of olive oil and sprinkle salt and pepper on top. Place chicken on top of vegetables and roast chicken uncovered at 450°F for 10-15 minutes. Reduce temperature to 350°F then cook for 20 minutes per pound, or until the chicken is 165°F on a food thermometer. The chicken should be golden brown and the juices should be clear and sizzling. Remove it from the oven, tent with foil to keep warm and rest for 10-15 minutes before carving.
Carve and Serve: Carve the crispy roast chicken and serve with the roasted vegetables. Use the pan drippings to make chicken gravy. We love to serve roast chicken dinner with my favorite homemade rolls and apple pecan salad.
Roast Chicken simple enough for a cozy weeknight.
I love how effortless and fool-proof it is to make a beautiful roast chicken at home. All you need to a simple herb butter and some chopped veggies; theres no brining or complicated culinary steps involved. Best of all its a meal your whole family will love! Remember to keep the leftover chicken carcass to make homemade chicken stock for other recipes, like our chicken noodle soup!