Chicken Roasting Time Calculator

Work out chicken roasting time instantly with clear inputs, formula shown and shareable results.

About Chicken Roasting Time Calculator

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.

Formula

Roasting time

minutes = weight in grams / 500 x minutes per 500 g + 20, plus 20 more if stuffed

Worked example

With the default values below, Chicken Roasting Time Calculator returns Roasting time of 112. Change any input above and every figure here is recalculated in your browser.

Inputs used

Chicken weightminimum 0.2 kg: 1.8 kg
Minutes per 500 gminimum 5 min: 20 min
Stuffed bird: Yes

Results

Roasting time: 112 min
Roasting time in hours and minutes: 1h 52m
Resting time before carving: 18 min
Safe internal temperature: 74 C

Step by step

1Values used
2Roasting time
3Roasting time= 112 min
4Roasting time in hours and minutes= 1h 52m
5Resting time before carving= 18 min
6Safe internal temperature= 74 C

Assumptions and limits

The result is derived only from the 3 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to whole numbers, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

How is the Chicken Roasting Time figure worked out?

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.

Why does this matter?

Time per weight only gets you close; the internal temperature is what actually determines safety, and resting lets juices redistribute before carving.

What do I need to enter?

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.