Chicken
How long to cook chicken
Simple guide to cooking chicken safely, including chicken breast, thighs, wings and oven timings, with beginner-friendly tips.
At a glance
Quick answer
Chicken cooking time depends on the cut and method. As a starting point, boneless breasts usually need 18–25 minutes in a 200°C/180°C fan oven, while bone-in thighs often need 35–45 minutes. Always check the thickest part is piping hot with no pink meat; a clean probe thermometer should read 75°C.
Chicken cooking times by cut
Times are a guide because thickness, starting temperature and appliances vary. Use the visual checks in the method as well as the clock.
- Boneless breast: 18–25 minutes in the oven.
- Boneless thighs: 25–30 minutes in the oven.
- Bone-in thighs: 35–45 minutes in the oven.
- Wings: 35–45 minutes, turned once.
How to cook chicken breast
Brush with a little oil, season and place in a snug roasting dish. Cook at 200°C/180°C fan until the centre reaches 75°C, then rest for five minutes before slicing.
Flatten very uneven breasts slightly so the thick and thin ends finish together. Avoid repeatedly opening the oven, which loses heat.
How to cook chicken thighs
Thighs contain more fat than breast and stay juicy during longer cooking. Put skin-on thighs skin-side up so the skin can crisp; do not cover them.
Boneless thighs are useful for quick dinners. Open them out in a pan and cook thoroughly, turning when the underside is well browned.
How to cook chicken wings
Dry the wings, toss lightly with oil and spread them in one layer. Roast until browned and cooked through, turning halfway so both sides colour.
Oven vs pan vs air fryer
The oven is hands-off and useful for several pieces. A frying pan gives quick colour but needs attention. An air fryer is efficient for one or two portions; leave space around each piece and follow your model's guidance.
How to know chicken is cooked
The safest check is a clean food thermometer in the thickest part, avoiding bone. It should reach 75°C. Without a thermometer, cut into the thickest piece: the meat must be opaque and piping hot, with clear juices and no pink centre.
Wash hands after touching raw chicken. Keep it away from ready-to-eat food, and wash boards, knives and surfaces with hot soapy water.
Common mistakes
Do not rinse raw chicken, as splashes can spread bacteria. Avoid judging doneness by colour on the outside, and do not return cooked chicken to a plate that held it raw.
For one person, cook one portion rather than making a full family batch. For two, double the main ingredient but keep an eye on pan space: crowding food traps steam and slows browning.
Recipes and guides to try next
Frequently asked questions
What temperature should cooked chicken reach?
The thickest part should reach 75°C on a clean food thermometer.
Can chicken be slightly pink?
Do not rely on colour alone. Check that it is piping hot throughout and reaches 75°C; if unsure, cook it longer.