How long to roast chicken in the oven

Q: How long should I cook my chicken in the oven for?

Heres the shortest answer we can give you: For large boneless, skinless chicken breasts: cook them 20 to 30 minutes in a 375 degrees F oven. For large bone-in, skin-on chicken breasts: cook them 35 to 40 minutes in a 375 degrees F oven.

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Classic Roast Chicken

Table of Contents Show

Recipe Summary
Ingredients
Directions
Nutrition Facts
Ingredients
For the gravy
How long should I cook my chicken in the oven for?
Is it better to bake chicken at 350 or 400?
How long does it take chicken to bake in the oven at 350?
How long does chicken take to bake in 400?

Credit: Greg DuPreeFood Styling: Rishon HannersProp Styling: Thom Driver

Recipe Summary

total:

1 hr 30 mins

Yield:

4 servings (serving size: 1 breast half or 1 leg quarter)

Nutrition Info

Ingredients

Ingredient Checklist

1 (4-pound) whole roasting chicken
2 teaspoons unsalted butter, softened
1 ½ teaspoons minced fresh thyme
1 teaspoon paprika
1 teaspoon ground coriander
2 teaspoons extra-virgin olive oil
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
3 shallots, peeled and halved
3 fresh thyme sprigs
1 lemon, quartered

Directions

Instructions Checklist

Step 1
Preheat oven to 350°.
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Step 2
Discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Step 3
Combine butter and next 7 ingredients (through garlic) in a small bowl. Rub mixture under loosened skin, over flesh; rub over top of skin. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a rack; place rack in roasting pan. Place shallots, thyme sprigs, and lemon in cavity of chicken.
Step 4
Bake at 350° for 45 minutes. Increase oven temperature to 450° (do not remove chicken); bake at 450° for 15 minutes or until a thermometer inserted in meaty part of leg registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.

Nutrition Facts

Per Serving:

278 calories; fat 13.6g; saturated fat 4.1g; mono fat 5.7g; poly fat 2.5g; protein 35.7g; carbohydrates 0.9g; fiber 0.3g; cholesterol 111mg; iron 1.9mg; sodium 563mg; calcium 23mg.

Ingredients

1 onion, roughly chopped
2 carrots, roughly chopped
1 free range chicken, about 1.5kg/3lb 5oz
1 lemon, halved
small bunch thyme (optional)
25g butter, softened

For the gravy

1 tbsp plain flour
250ml chicken stock (a cube is fine)

Method

STEP 1
Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
STEP 2
Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn’t swamp it.
STEP 3
Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
STEP 4
Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
STEP 5
Place in the oven and leave, undisturbed, for 1 hr 20 mins – this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
STEP 6
Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
STEP 7
While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
STEP 8
Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
STEP 9
Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
STEP 10
Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

RECIPE TIPS

OTHER RULES

Always leave your chicken to rest for at least 15 mins before carving. This will give you a juicy chicken that is a lot easier to carve. For a more succulent chicken, take it out of the fridge one hour before cooking to bring it up to room temperature. This rule applies to any meat you are roasting.

Don't worry about turning or basting your chicken as it roasts. Yes, these can give good results, but are fiddly for the beginner, plus every time you open the oven you lose heat.

THE GOLDEN RULE TO ROAST CHICKEN…

A 1.5kg chicken will be perfectly roasted after 1 hr 20 mins at 190C/fan 170C/gas 5. It doesn’t matter what you stuff into it, rub or sprinkle over it or put around it, this timing never changes. Remember this and you will always be able to roast a chicken.

BARNEY SAYS...

Ever wondered how professional cooks turn out impressive dishes without even referring to a recipe? It’s simply down to basic rules, which have been followed so often that they become second nature, guaranteeing the dish will work every time. You can do the same thing at home – once you’ve learnt the must-dos, cooking becomes easier and you can relax and start to experiment more, knowing the end result will always be delicious. Simply follow the rules and you won’t go wrong.

How long should I cook my chicken in the oven for?

Here's the shortest answer we can give you: For large boneless, skinless chicken breasts: cook them 20 to 30 minutes in a 375 degrees F oven. For large bone-in, skin-on chicken breasts: cook them 35 to 40 minutes in a 375 degrees F oven.

Is it better to bake chicken at 350 or 400?

Baking chicken breasts at 350 degrees results in more tender and juicy meat while baking them at 400 degrees produces crispy skin.

How long does it take chicken to bake in the oven at 350?

Cooking tips chicken breast at 350°F (177˚C) for 25 to 30 minutes. Use a meat thermometer to check that the internal temperature is 165˚F (74˚C).

How long does chicken take to bake in 400?

Bake for 18-20 minutes at 400°F (200°C). Check the temperature of the chicken breasts with a meat thermometer to ensure they've reached 165°F (74°C). Add additional cooking time if needed. Allow the chicken to rest for 5-10 minutes before slicing and serving.