Find roast or bake timing for chicken by cut and weight.
Each cut cooks at its own rate per pound, so timing is the weight times the cut's rate, always aiming for 165 F. White meat dries out fast while dark meat needs longer, so cut-specific timing keeps chicken juicy and safe.
Chicken Cooking Time
Cook = weight x (whole 20, boneless breast 22, bone-in breast 35, thighs 40 min/lb)
Cook = weight x (whole 20, boneless breast 22, bone-in breast 35, thighs 40 min/lb) Each cut cooks at its own rate per pound, so timing is the weight times the cut's rate, always aiming for 165 F.
White meat dries out fast while dark meat needs longer, so cut-specific timing keeps chicken juicy and safe.
This calculator takes 2 inputs: Chicken cut, Weight. The pre-filled defaults are a realistic starting point — replace them with figures from your own environment for a result you can act on.