Is it better to roast chicken at 350 or 400?

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer .

How long to cook my chicken?

Grill or barbecue ( breast, 7-10 mins; cubes or strips, 5-7 mins; drumsticks and thighs, 25-30 mins; wings, 40 mins). Stir-fry (cubes or strips, 5-7 mins) . Always check there's no pink meat and that the juices run clear (pierce with a sharp knife or skewer) before serving.

Is 30 minutes at 400 enough for chicken?

Timing is key. At 400 degrees F, I find that my chicken breasts are done between 20 and 30 minutes . It really depends on how thick and large your chicken breasts are.

What is the best temperature to bake chicken and for how long?

Here's the shortest answer we can give you: For large boneless, skinless chicken breasts: cook them 20 to 30 minutes in a 375 degrees F oven . For large bone-in, skin-on chicken breasts: cook them 35 to 40 minutes in a 375 degrees F oven.

Should I cover whole chicken with foil when baking?

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

Is it better to cook chicken longer or shorter?

Bone-in chicken will take longer to reach the desired internal temp; smaller cuts will require less cooking time. No matter what's on your menu, the USDA states that the internal temperature of the chicken should reach 165° for food safety.

Is 400 too high for chicken?

The best way to bake chicken breasts is the oven is at 400 F . Simply drizzle some olive oil in the bottom of your baking dish, season your skinless chicken breasts generously and add a pat of butter on top of each chicken breast.

Is 350 hot enough for chicken?

For example, four ounces of boneless chicken breast should be roasted at 350 degrees F for 20 to 30 minutes, simmered for 25 to 30 minutes, or grilled for six to eight minutes per side .

Roast Chicken with Bread and Arugula Salad by Ina Garten Recipe

By Ina Garten, Make it Ahead

Images

Serves

Makes 4 servings

Ingredients

Roast Chicken

1 (4- to 4½-pound) whole chicken, preferably Bell & Evans
4 sprigs fresh thyme
2 large garlic cloves, smashed flat
1 lemon, quartered
2 teaspoons fine sea salt, plus extra for serving
½ teaspoon freshly ground black pepper
3 to 4 (¾-inch-thick) slices country bread
Good olive oil

Arugula Salad

¼ cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
½ cup good olive oil
½ cup thinly sliced scallions, white and green parts (3 scallions)
2 tablespoons dried currants
6 cups baby arugula, lightly packed (6 to 8 ounces)

Note: Baby arugula holds up better than traditional arugula under the warm chicken.

Procedure

This incredibly delicious roast chicken is inspired by Zuni Cafe in San Francisco. It’s Ina’s homage to the late Judy Rodgers’ passion for rustic country food.

MAKE IT AHEAD:

Up to a day ahead, season the chicken and clean the arugula. Prepare the vinaigrette and refrigerate separately. Roast the chicken and assemble the salad before serving.

PREP AND BAKE THE CHICKEN:

Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.

Preheat the oven to 500°F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don’t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.

MAKE THE VINAIGRETTE:

Whisk the vinegar, mustard, garlic, 1 teaspoon salt and ½ teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants and set aside. Place the arugula in a large bowl, add the vinaigrette and toss well.

TO SERVE:

Roast Chicken with Bread and Arugula Salad by Ina Garten Recipe | Sur La Table (2024)

FAQs

Is it better to roast chicken at 350 or 400? ›

References