Cooking chicken at a high temperature like 450 degrees Fahrenheit can seem daunting. You may worry about drying out the chicken or undercooking it. However, when done properly high heat roasting is an easy and quick way to get deliciously juicy chicken with crispy skin in your oven.
In this article, we’ll cover everything you need to know to cook chicken perfectly at 450 degrees. You’ll learn how to adapt cooking times for different cuts and sizes of chicken. We’ll also share tips to ensure your chicken comes out moist and flavorful every time. Let’s get cooking!
Factors That Determine Chicken Cooking Time at 450°F
Several factors impact how long chicken needs to cook at 450 degrees Fahrenheit
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Chicken cut The most common cuts are bone-in pieces boneless skinless breasts, and whole chickens. Bone-in and whole chickens take longer than boneless breasts.
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Bone vs boneless: Bones act as insulation slowing cooking. Boneless cooks faster.
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Skin on vs skinless: Skin also insulates the meat, so skinless cooks more quickly.
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Thickness/size: The thicker and larger the cut, the longer the cook time.
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Frozen vs thawed: Frozen chicken takes 50% longer since it must thaw as it cooks. Always thaw frozen chicken in the fridge 1-2 days before cooking.
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Marinated or not: Acidic marinades denature proteins requiring a bit more time to cook through.
Knowing how these factors impact cook time gives you control over the results.
Recommended Chicken Cook Times at 450°F
Here are general guidelines for how long different cuts and sizes of chicken need to cook at 450°F:
- Boneless, skinless chicken breasts (6-8 oz): 15-18 minutes
- Bone-in chicken breasts (6-8 oz): 25-30 minutes
- Chicken thighs (4-8 oz): 30-35 minutes
- Drumsticks: 30-35 minutes
- Mixed bone-in chicken pieces: 35-40 minutes
- Whole chicken (3-5 lbs): 60-80 minutes
The best way to ensure any size or cut of chicken reaches a safe internal temperature is to use a meat thermometer. Chicken is safely cooked at 165°F.
Always allow chicken to rest 5-10 minutes before serving. This allows juices to redistribute through the meat for maximum tenderness and flavor. Tenting foil over chicken while it rests keeps it piping hot.
Tips for Moist, Juicy Chicken
Follow these tips for foolproof juicy roasted chicken at 450°F every time:
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Pat chicken dry before seasoning to help it brown faster for crispy skin. Wet chicken steam cooks.
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Use a roasting pan with a rack to allow air flow all around. This gives even cooking and crispy skin.
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Brush with oil to encourage browning and crispy skin. Olive oil is ideal for its high smoke point.
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Season generously with salt, pepper and spices or herb rubs. Flavor permeates the meat better at high heat.
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Roast uncovered for maximum browning and crispy skin. Tent if chicken is browning too fast.
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Cook on lower oven rack so the heat can properly circulate around the chicken.
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Use a meat thermometer to check for doneness, especially for large cuts like a whole chicken.
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Let rest before carving to allow juices time to redistribute through the meat.
Sample Recipe for Juicy Oven Baked Chicken Breasts
This simple baked chicken breast recipe uses the high heat roasting method for tender, juicy meat with crispy skin:
Ingredients:
- 2 bone-in chicken breasts (about 1 1⁄2 pounds)
- 1 Tbsp olive oil
- 1 1⁄2 tsp salt
- 1 tsp pepper
- 1⁄2 tsp garlic powder
- 1⁄4 tsp paprika
Instructions:
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Pat chicken dry with paper towels and brush all over with olive oil.
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In a small bowl, combine salt, pepper, garlic powder and paprika. Season chicken all over with spice mixture.
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Place chicken skin-side up on a foil-lined baking sheet with a rack. Roast at 450°F on lower oven rack for 30-35 minutes until chicken is 165°F.
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Let rest 5 minutes before serving.
The simple combination of oil, salt, pepper and spices gives incredible flavor. Roasting at a high temperature keeps the chicken incredibly moist and tender. Let the chicken rest before slicing for the juiciest results.
Frequently Asked Questions About Cooking Chicken at 450°F
How do I know when the chicken is done?
Use an instant read thermometer to check for a minimum internal temperature of 165°F. Check in the thickest part of the meat without touching any bones. The juices should run clear with no traces of pink when chicken is pierced with a knife.
Should I brine or marinate chicken before roasting at 450°F?
Yes, brining or marinating is highly recommended. The salt in a brine seasons the meat and helps it retain moisture. An acidic marinade tenderizes the chicken. Allow 30 minutes to overnight marinating time.
Can I roast a whole chicken at 450°F?
Absolutely! Whole chickens take 60-80 minutes to roast fully at 450° depending on weight. Trussing the chicken compacts it for more even cooking. Placing the chicken breast side up allows the thicker meat to cook through.
What temperature should I reheat leftover roasted chicken?
Reheat leftover chicken to 165°F. Slice or shred chicken and reheat in a 350°F oven, saute pan, or microwave until hot throughout. For crispy skin, broil the chicken for 2-3 minutes.
Is high heat roasting safe for chicken?
Yes, as long as the internal temperature reaches 165°F. The Maillard reaction from high heat roasting gives incredible caramelized flavor. Just monitor closely near the end of cooking to avoid over browning.
Enjoy Perfectly Cooked Chicken Every Time
Cooking chicken at 450 degrees Fahrenheit may seem intimidating, but it’s actually an easy, quick and delicious way to get weeknight dinner on the table. With the proper technique, you’ll get juicy, tender chicken with beautifully crisped skin.
The keys are using the right cut, size and thickness of chicken for the cooking time, seasoning generously, and following the recipe tips outlined above. Investing in an instant read thermometer gives you perfect results every time.
The next time a recipe calls for oven roasted chicken, don’t be afraid to turn up the heat! At 450°F, you’ll get the best flavors, textures and overall quality. Crispy, juicy roasted chicken can be on your table in about 30 minutes thanks to high heat cooking. Give it a try tonight!
How Long to Roast a Whole Chicken
If cooking at 450°F, the general rule of thumb is to roast the chicken for about 11-12 minutes per pound, so to roast a fresh 5 to 5.5 pound whole chicken, I recommended cooking it at 450°F for 45-60 minutes uncovered.
Cover with aluminum foil if the chicken skin starts to burn during the last 10-15 minutes.
Note that all ovens distribute heat differently! A meat thermometer is best to check if the oven roasted chicken is ready to remove. Simply stick the thermometer in the thickest part of the thigh to check if it’s done. The temperature should be between 160-165°F.
- Use an oven safe pan. I prefer cast iron but a large roasting pan will work as well.
- Use a meat thermometer. Set yourself up for success by using a meat thermometer. This will help know exactly how your chicken is baking and getting to the proper temperature.
- Add-ins: Stuff the cavity of the chicken with onions, lemon, garlic, and thyme or parsley. Italian seasoning, salt and pepper are also a great combination. For extra ingredients, you can add vegetables like potatoes and carrots.
- Don’t skip letting the chicken rest. If you cut the meat straight from the oven, the juices will run out and the meat can be dry. Resting the meat allows the pan juices to redistribute and it will be the best roast chicken recipe!
- Use a sharp carving knife. Slice the chicken with a sharp knife once the chicken has rested.
My favorite way to serve whole roast chicken is with mashed potatoes or rice and sheet pan veggies with dinner rolls. You could also add the chicken to a salad, make chicken salad or this chicken and rice soup.
- Store: Roast chicken is perfect for meal prep! Cool chicken completely then place leftovers in an airtight container in the refrigerator for five to seven days.
- Freeze: Shred chicken or carve it into slices or pieces and place in a sealed container or Ziploc bag and store frozen for up to 3 months.
Easy Whole Roasted Chicken
Cooking a whole chicken (along with a whole baked ham or roasted turkey) can be intimidating, but this easy oven roasted whole chicken recipe is perfect for beginners. It’s simple and the results are impressive!
This oven roasted chicken is juicy and flavorful, with crispy skin that is a must for roast chicken. It’s just as easy to make as baked chicken breast but leaves you with dinner leftovers that you can use to make any of these leftover rotisserie chicken recipes!
You don’t need many ingredients or supplies for this simple roast chicken recipe. It’s a showstopper and the natural flavors shine through.
Find the full printable recipe with specific measurements below.
- Chicken: A fresh whole chicken that is around 5 to 5.5 pounds is perfect making an oven roasted whole chicken.
- Butter: Gives the chicken a tender, juicy inside with a crispy outside. You can use olive oil instead of butter too.
- Kosher salt: Added just for seasoning the chicken before cooking.
- All-purpose steak seasoning: The perfect blend of spices and seasoning all packed in one container.