Work out chicken roasting time instantly with clear inputs, formula shown and shareable results.
The standard rule is 20 minutes per 500 g plus 20 minutes, with a further 20 minutes if the bird is stuffed, and doneness confirmed at 74 C in the thickest part of the thigh. Time per weight only gets you close; the internal temperature is what actually determines safety, and resting lets juices redistribute before carving.
Roasting time
minutes = weight in grams / 500 x minutes per 500 g + 20, plus 20 more if stuffed
minutes = weight in grams / 500 x minutes per 500 g + 20, plus 20 more if stuffed. The standard rule is 20 minutes per 500 g plus 20 minutes, with a further 20 minutes if the bird is stuffed, and doneness confirmed at 74 C in the thickest part of the thigh.
Time per weight only gets you close; the internal temperature is what actually determines safety, and resting lets juices redistribute before carving.
Enter chicken weight, minutes per 500 g, stuffed bird. The defaults shown are a realistic worked example — swap in your own figures to get a result you can use.