baked chicken at 375 for how long

The baking time for chicken at 375°F (190°C) depends heavily on the cut and size of the chicken. Here’s a general guideline:

• Chicken Breast (boneless, skinless): 20-30 minutes (or until internal temperature reaches 165°F / 74°C).
• Chicken Breast (bone-in, skin-on): 30-40 minutes (or until internal temperature reaches 165°F / 74°C).
• Chicken Thighs (boneless, skinless): 25-35 minutes (or until internal temperature reaches 165°F / 74°C).
• Chicken Thighs (bone-in, skin-on): 35-45 minutes (or until internal temperature reaches 165°F / 74°C).
• Chicken Legs (Drumsticks or Thighs): 40-50 minutes (or until internal temperature reaches 165°F / 74°C).
• Whole Chicken: About 60-90 minutes (or until internal temperature reaches 165°F / 74°C in the thickest part of the thigh, not touching the bone). A small whole chicken (3-4 lbs) will take closer to 60-75 minutes, while a larger one (5-6 lbs) can take closer to 90 minutes.
• Chicken Wings: 40-50 minutes, flipping halfway (or until internal temperature reaches 165°F / 74°C).

Important Considerations:

• Internal Temperature is Key: Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). This is the only reliable way to tell if it’s done.
• Size Matters: The larger the piece of chicken, the longer it will take to cook.
• Doneness Checks: For a whole chicken or larger pieces, it’s a good idea to check the temperature a bit before the estimated time. It’s always better to slightly undercook and then cook a little longer than to overcook.
• Resting: After removing the chicken from the oven, let it rest for about 5-10 minutes (especially for a whole chicken). This allows the juices to redistribute, resulting in a more tender and flavorful bird.
• Browning: If you want extra-brown skin, you can increase the oven temperature slightly towards the end of the cooking time and keep a close eye on it to prevent burning. Or you may broil for a few minutes.
• Adjust According to Observation: Oven temperatures can vary. Keep an eye on your chicken and adjust the cooking time as needed. If the skin is browning too quickly, you can tent the chicken with foil.

To get a more precise answer, tell me:

• What cut of chicken are you baking? (e.g., breasts, thighs, whole chicken, etc.)
• How large is the chicken? (e.g., weight or amount of pieces)