bake chicken at what temperature for how long

The ideal temperature and cooking time for baking chicken depends on the size and type of chicken you’re cooking. Here’s a general guide, along with some variations:

General Guidelines:

• Temperature: 375°F (190°C) to 400°F (200°C) is a good range. A slightly higher temperature (400°F) will give you crispier skin.
• Internal Temperature: It’s essential to use a meat thermometer to check for doneness. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) in the thickest part of the meat (away from the bone).
• Resting Time: Let the baked chicken rest for 5-10 minutes after removing from the oven. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

Cooking Times (Approximate – Always check internal temperature!):

• Boneless, Skinless Chicken Breasts (4-6 oz):

  • 375°F: 20-30 minutes
  • 400°F: 18-25 minutes

• Bone-In, Skin-On Chicken Breasts (8-10 oz):

  • 375°F: 35-45 minutes
  • 400°F: 30-40 minutes

• Chicken Thighs (bone-in, skin-on):

  • 375°F: 35-45 minutes
  • 400°F: 30-40 minutes

• Chicken Drumsticks (bone-in, skin-on):

  • 375°F: 35-45 minutes
  • 400°F: 30-40 minutes

• Whole Chicken (3-4 lbs):

  • 375°F: 1 to 1.5 hour
  • Tips Use a meat thermometer in the thickest part of the thigh and the breast.
  • If the skin is browning too quickly, you can loosely tent it with foil.

• Whole Chicken (5-6 lbs):

  • 375°F: 1.5 to 2.5 hours
  • Tips Use a meat thermometer in the thickest part of the thigh and the breast.
  • If the skin is browning too quickly, you can loosely tent it with foil.

Important Tips:

• Preheating: Always preheat your oven to the specified temperature for at least 15-20 minutes before putting the chicken in.
• Seasoning: Season your chicken generously with salt, pepper, and your choice of herbs and spices. You can season under the skin (for whole chickens) as well as on the surface.
• Oven Variations: Oven temperatures can vary slightly. It’s best to check for doneness using a meat thermometer rather than relying solely on cooking time, especially the first time you bake chicken in a particular oven.
• Preventing Dry Chicken:

  • Brining/Marinating (Optional): Brining or marinating the chicken before baking can help it stay moist.
  • Don’t Overcook: The biggest mistake is overcooking. Reaching 165°F is the key, not exceeding it.
  • Basting: You can baste the chicken with its own juices or melted butter during cooking (especially for whole chickens) to help keep it moist.

• Crispy Skin: For crispy skin, pat the chicken dry with paper towels before cooking and make sure there is some space between the chicken and the pan.

In summary: Choose the temperature based on your preference for skin crispiness, use a meat thermometer to verify it’s cooked thoroughly, and adjust cooking time based on your oven and the size of the chicken.