Chicken should be cooked in the oven until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat and free of harmful bacteria like Salmonella
. This temperature is recommended by the FDA and USDA as the minimum safe internal temperature for all parts of the chicken, including breasts, thighs, and whole birds
. Oven temperature and cooking times vary depending on the cut and size:
- Whole chicken is often roasted at around 350°F to 425°F, with cooking times ranging from about 50 minutes to over 1 hour 30 minutes depending on size, until the thickest part of the thigh reaches 165°F
- Boneless chicken breasts are commonly baked at 350°F to 450°F for 15 to 30 minutes depending on thickness, with the internal temperature checked to confirm 165°F
- Bone-in pieces like thighs or legs usually require longer cooking times at similar oven temperatures, also until 165°F internal temperature is reached
Resting the chicken for a few minutes after removing it from the oven allows juices to redistribute, enhancing moisture and flavor
. In summary, the key is to cook chicken at an oven temperature between 350°F and 450°F and use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) before serving
