The recommended baking temperature for chicken varies depending on the cut and desired cooking time, but the key is to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- For a whole roasted chicken, preheat the oven to 425°F (220°C) and bake uncovered for about 50 to 75 minutes until the juices run clear and an instant-read thermometer reads 165°F at the thickest part of the thigh
- For boneless chicken breasts, baking at a higher temperature like 450°F (232°C) for a shorter time (about 15-20 minutes) helps seal in juices and keep the meat tender and juicy
. The internal temperature should still reach 165°F.
- Alternatively, baking chicken breasts at 400°F (204°C) for about 21-26 minutes is also common, with resting time afterward to allow juices to redistribute
- Cooking times depend on the thickness of the chicken; thinner pieces cook faster, and using a meat thermometer is the most reliable way to ensure doneness
In summary, bake chicken at temperatures ranging from 400°F to 450°F, adjusting time based on the cut and thickness, and always cook until the internal temperature reaches 165°F for safety and optimal juiciness.
