Roasting a chicken will take approximately 20 minutes for every 500g of weight at 200 degrees Celsius (180 degrees Celsius for fan-forced ovens).
If you have a meat thermometer, push the probe into the thickest part of the thigh. The temperature should be at least 75C for cooked chicken.
Cooking the chicken
As a rule, the roasting formula is 20 minutes per 450g plus an extra 20 minutes, which means a typical 1.5kg chicken will be perfectly roasted after 1 hour and 20 minutes at 200°C, 180°C fan, Gas Mark 6.
You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.
ROAST CHICKEN COOKING TIME
Roasting a chicken will take approximately 20 minutes for every 500g of weight at 200 degrees Celsius (180 degrees Celsius for fan-forced ovens). So if you do the maths, it should take a 2kg chicken about 80 minutes (1 hour and 20 minutes) to cook.
Roast chicken parts
Heat the oven to 400°F (200°C), season the parts generously with kosher salt, rub with oil, and roast. The breasts should be done in 30 minutes and the legs in 45, so pull them out accordingly—the meat should be fully white in the middle, and not even a little pink.
Baking: A bone-in chicken piece cooks in 50-60 minutes at 180°C. Grilling: With the bone in, your chicken will need 15-30 minutes on the grill. Kebabs will cook in about 15 minutes. Casserole: Cook bone-in pieces for 1.5 hours at 180°C.
The ideal temperature to cook the thigh of the chicken is at 175-180℉(79-82℃). This is due to the higher amount of connective tissues in this part of the chicken. If you cook the thigh at a lower temperature – say 165℉(74℃) – it will result in a chewy and rubbery meat.
As a rule, the roasting formula is 20 minutes per 450g plus an extra 20 minutes, which means a typical 1.5kg chicken will be perfectly roasted after 1 hour and 20 minutes at 200°C, 180°C fan, Gas Mark 6.
You need to verify that the lowest reading is 145°F (63°C). Check the temperature of the leg meat, as well. It should be in the perfect 170–175°F (77–80°C) range. If not, put the chicken back into the oven for a couple more minutes.
How long you cook your chicken for will depend on how much your chicken weighs. A general rule is 40 minutes per kilo at 190 degrees.
Fully preheat your oven before putting in the bird. We recommend roasting at 160 degrees - for about 1.5 to 2 hours - depending on the size of the bird.
Dark meat chicken (found in chicken drumsticks and chicken thighs) is technically good to eat at 165°, but it's better to reach a minimum internal temperature of 175° or higher (I generally take my chicken drumsticks closer to 190° to reach the perfect level of tenderness).
Reduce the oven temperature to 180 degrees Celsius. A 1.5kg chicken will take about 1 hour to cook.
Brush the chicken with olive oil or melted butter, season with salt and pepper, then place it in the hot oven for about 15 minutes to brown the skin. Reduce the oven temperature to 180°C/gas mark 4, cover the chicken loosely with foil, and then leave it to cook for about 15 minutes per 450g in weight.
1. Low Heat Cooking – Cooking chicken breasts over low heat with a lid covering the pan helps them to retain almost all their moisture and prevents overcooking. It takes a few more minutes than normal, but it's well worth it!
Apr 5, 2006 (CIDRAP News) – Cooking poultry to a temperature of 165°F will ensure it is safe to eat, though higher heat may be desirable for the sake of taste or appearance, the US Department of Agriculture (USDA) announced today.
For the best-tasting white meat, which includes breasts and wings, you generally want to cook the meat to an internal temperature of 160°F. This temperature will continue to rise after removing the chicken from the heat, ideally to a temperature of about 165°.
We suspect that you could lower the oven for the initial cooking to 150c/300F or 140c/275F and increase the time by 1 hour but beyond that as the chicken pieces are not that large they may start to dry out a little.
Simply insert your food thermometer into the thickest part of the chicken (for a whole chicken, that would be the breast). You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken, or 165°F (74°C) for chicken cuts.
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.
We generally like to roast our chicken uncovered so the skin crisps up and turns an appealing golden brown. If the chicken starts to get too dark before it reaches the proper internal temperature, you can tent a piece of foil over the top to protect the skin from burning.
Brush the chicken with olive oil or melted butter, season with salt and pepper, then place it in the hot oven for about 15 minutes to brown the skin. Reduce the oven temperature to 180°C/gas mark 4, cover the chicken loosely with foil, and then leave it to cook for about 15 minutes per 450g in weight.