Chicken Cooking Time Calculator

Chicken cooking time depends on the cut, weight, and oven temperature. Whole chicken follows a simple formula: 90–100 minutes per kilogram at 200°C (Gas Mark 6). A 1.5kg chicken takes approximately 1h 30min–1h 40min, plus a 15-minute resting period. This is the most widely used cooking method for roast chicken in the UK.

Individual cuts — breast, thighs, drumsticks, and wings — use fixed cooking times rather than weight-based calculations. This is because the thickness of the cut is more important than its total weight. A bone-in thigh always needs 35–40 minutes at 200°C regardless of whether it weighs 150g or 250g.

The most important number in chicken cooking is 75°C — the internal temperature that guarantees food safety. A meat thermometer inserted into the thickest part of the thigh (not touching bone) is the only reliable way to confirm doneness. The juices running clear is a useful secondary check but not infallible.

Resting time is often overlooked but makes a significant difference to the final result. During resting under a foil tent, the internal temperature continues to rise by 2–5°C, and the juices redistribute through the meat. A whole chicken that rests for 15 minutes will be noticeably juicier than one carved immediately.