Food-safety calculator
Chicken Cooking Time Calculator
Estimate oven time for a whole chicken or chicken breast, then confirm doneness with a thermometer.
Estimate oven cooking time
Your result
Safety: Roast at 350°F (177°C). Time is only an estimate. All chicken must reach 165°F (74°C), checked with a food thermometer.
Recommended thermometer
ThermoMaven Sub-1G Wireless Meat Thermometer
A two-probe thermometer with a dedicated display, designed to monitor food and cooking temperature without requiring a phone app.
View on AmazonAs an Amazon Associate I earn from qualifying purchases.
Chicken roasting times at 350°F
This calculator follows FoodSafety.gov planning ranges. A thawed 3- to 4-pound whole chicken takes approximately 1¼ to 1½ hours; a 5- to 7-pound bird takes about 2 to 2¼ hours. Bone-in breast halves weighing 6 to 8 ounces take roughly 30 to 40 minutes, while 4-ounce boneless breast halves take about 20 to 30 minutes.
| Chicken | Typical size | Estimated time at 350°F |
|---|---|---|
| Whole chicken | 3–4 lb | 1¼–1½ hours |
| Whole chicken | 5–7 lb | 2–2¼ hours |
| Breast halves, bone-in | 6–8 oz each | 30–40 minutes |
| Breast halves, boneless | 4 oz each | 20–30 minutes |
What about a 4½-pound chicken?
The official chart leaves a gap between its 3- to 4-pound and 5- to 7-pound ranges. For a bird between those sizes, the calculator provides a broad 1½- to 2-hour planning window. Begin checking early and let the thermometer—not interpolation—decide when it is done.
Where to check the temperature
A whole chicken must reach 165°F in the innermost thigh, innermost wing and thickest part of the breast. Avoid touching bone with the probe. For individual breasts, measure the thickest area and check more than one piece when sizes differ.
Cooking chicken from frozen
USDA says chicken can be cooked from frozen in an oven or on the stove and may take about 50% longer. Do not cook frozen chicken in a slow cooker or microwave. The frozen setting adds that planning allowance, but the final requirement remains 165°F throughout.
Why the result is a range
- Ovens cycle above and below their set temperature.
- Pan material and airflow change heat transfer.
- Bird shape and breast thickness vary at the same weight.
- Crowded pieces cook differently from well-spaced pieces.
- Opening the oven repeatedly releases heat.
After cooking, refrigerate leftovers within two hours and use them within three to four days.
Primary references: FoodSafety.gov poultry roasting chart and USDA Chicken From Farm to Table.