Free cooking tool · 100% in your browser
How long to cook chicken — by weight, cut, and method. Get whole-chicken roast times per pound for oven, grill, and air fryer, per-part time tables, a rest & carryover planner, and a USDA-anchored food-safety checker.
A whole chicken cooks roughly proportionally to its weight, so the calculator multiplies your bird's weight by a minutes-per-pound factor for the chosen method. These factors are conservative rule-of-thumb averages from published roasting charts — they get you to the right neighborhood, and the thermometer gets you home.
| Method | Min / lb (unstuffed) | Min / lb (stuffed) | 4 lb example |
|---|---|---|---|
| Oven · 350°F (175°C) | 20 | 25 | 80 min → 1h 20m |
| Oven · 375°F (190°C) | 18 | 23 | 72 min → 1h 12m |
| Oven · 425°F (220°C) | 15 | 19 | 60 min → 1h |
| Grill · indirect, ~350°F | 20 | — | 80 min → 1h 20m |
| Air fryer · 360°F (180°C) | 15 | — | 60 min → 1h |
Why the honesty box: real birds vary — starting temperature, oven calibration, and shape all shift the finish by ±10 minutes. Budget the table time, then cook to 165°F (74°C).
Every cut below targets 165°F (74°C) internal (USDA). Times are ranges — start checking at the low end.
| Cut | Oven | Grill | Air fryer | Target |
|---|---|---|---|---|
| Breast, boneless skinless (6–8 oz) | 25–30 min 375°F (190°C) | 6–8 min /side Direct, medium-high | 15–20 min 380°F (195°C) | 165°F |
| Breast, bone-in split | 30–40 min 375°F (190°C) | 30–35 min Indirect, medium | 20–25 min 380°F (195°C) | 165°F |
| Thigh, bone-in (5–7 oz) | 35–45 min 400°F (200°C) | 40–45 min Indirect, medium | 20–25 min 380°F (195°C) | 165°F |
| Leg quarter (10–12 oz) | 45–55 min 375°F (190°C) | 40–50 min Indirect, medium | 25–30 min 380°F (195°C) | 165°F |
| Drumstick (~4 oz) | 35–40 min 400°F (200°C) | 30–35 min Direct, medium (turn often) | 20–25 min 380°F (195°C) | 165°F |
| Wing | 40–45 min 400°F (200°C) | 20–25 min Direct, medium | 25–30 min 380°F (195°C) | 165°F |
| Tenderloin (1–2 oz) | 15–20 min 400°F (200°C) | 3–4 min /side Direct, medium-high | 12–15 min 380°F (195°C) | 165°F |
Bacteria multiply fastest between 40°F and 140°F. The 2-hour rule: perishable food (raw or cooked chicken) must not sit in the danger zone longer than 2 hours total. If the ambient temperature is above 90°F (32°C) — a summer picnic — the limit shrinks to 1 hour. The tab above checks your situation.
Push the probe into the thickest part without touching bone, and check two spots on a whole bird (inner thigh + breast). Wash the probe between raw and cooked checks. Color is not a doneness test — pink near the bone at 165°F is harmless hemoglobin, common in young birds.
Refrigerate within 2 hours, eat within 3–4 days, and reheat leftovers to 165°F (74°C). This is general food-safety information, not medical advice.
This calculator is chicken only. Its siblings cover the rest of the barnyard:
Time model: linear minutes-per-pound factors per method (table above), stuffed birds +4–5 min/lb. Rest: 15–20 min whole / 5–10 min parts; carryover +5°F whole / +2°F parts. Thaw: fridge 24 h per 4–5 lb; cold water 30 min/lb with 30-minute water changes (USDA). Safety thresholds: USDA FSIS — 165°F (74°C) for all poultry; danger zone 40–140°F (4–60°C); 2-hour rule (1 hour above 90°F/32°C ambient).
Sources: USDA Food Safety and Inspection Service (safe minimum internal temperatures; "Danger Zone" guidance; safe thawing methods). Times are estimates; always verify with a food thermometer.