How Long to Cook Chicken at 350°F? | Safe, Juicy, Simple

Here’s the simple way to nail juicy poultry at 350°F: match the cut to a time range, then confirm doneness with a thermometer. Oven quirks, thickness, and bone change the clock, so the number on your probe is the final say.

350°F Timing By Cut And Size

These are reliable ranges for a standard oven set to 350°F on the middle rack. Times assume the meat starts near room temperature after a short counter rest. Always verify 165°F in the thickest area before serving.

These ranges match federal guidance for doneness and line up with the poultry roasting chart and the USDA’s safe temperature chart. Ovens vary, so use the numbers as a guide and your thermometer as the proof.

Faster, cleaner checks come from smart probe thermometer placement, especially near bones where readings swing.

Bake Times For Popular Dishes At 350°F

Weeknight staples benefit from steady heat. Use a light oil rub, season well, and give space on the pan so hot air can circulate.

Boneless Breasts

Plan on 25–35 minutes for 6–8 ounce pieces. Flatten thicker ends for even cooking. Pull when the center reads 165°F, or at 160°F if carryover will finish it on the counter.

Bone-In Thighs And Drumsticks

Expect 35–45 minutes. Dark meat stays tender even a few degrees past the target. Aim the probe tip just off the bone for an accurate number.

Whole Chicken

Time tracks weight. A small bird lands near 1¼ hours; a larger one runs closer to 2¼ hours. Check both the thigh and the breast before you pull the pan.

Oven Bake Time At 350°F: Quick Rules That Work

Set the rack in the center, use a preheated oven, and start your check 5–10 minutes before the low end of the range. Thin pieces finish fast; thick or cold pieces need extra minutes.

Doneness Signs Beyond The Number

Clear juices, firm fibers, and easy bone release hint that you’re there. Still, the thermometer is your safety net.

Resting And Carryover Heat

USDA suggests a short rest. Give cooked poultry at least 3 minutes before carving so juices settle and carryover finishes the center after you pull it from heat.

Why 350°F Works So Well

This set point browns the surface without scorching sweet glazes. It gives the center time to reach 165°F while skin turns crisp and fat renders out.

Even Heat And Airflow

Use a rimmed sheet with a rack or a shallow roasting pan. Tall sides block air and slow browning. Space pieces so they don’t steam.

Moisture Boosters

A quick brine or a yogurt marinade adds insurance against dryness. Pat dry before seasoning so the surface can color.

Safety, Storage, And Reheating

Minimum oven settings for poultry begin at 325°F per USDA. No matter the method, serve only when the thickest area reads 165°F on a calibrated thermometer across all poultry cuts.

Leftovers should be chilled within 2 hours in shallow containers. Reheat to a steamy 165°F before eating. Keep sliced meat covered so it stays moist.

Common Oven Pitfalls And Easy Fixes

One small adjustment can save the batch. Rotate pans, swap in a lighter sheet, or switch to convection if your oven runs cool.

Seasoning Ideas That Fit 350°F

Dry spice rubs shine at this temperature. Try garlic, smoked paprika, and a pinch of brown sugar for color. Citrus zest brightens pan juices without burning.

Sheet Pan Combos

Toss carrot coins or small potatoes in oil and salt. They share the same heat window and soak up drippings for extra flavor.

Sauces That Pair

Whisk mustard with pan juices, or stir hot sauce into Greek yogurt for a quick drizzle. Keep sauces warm while the meat rests.

When To Choose A Different Temperature

Go lower, like 300–325°F, for dense stuffed birds or giant roasts. Go higher, like 400°F, when you want faster browning on small pieces. Keep the 165°F finish line either way.

Bring It All Together

Time gives you a window. The thermometer gives you the answer. With even heat and a short rest, dinner lands juicy every time.

Want a simple reheating refresher? Try our safe leftover reheating times.