A whole chicken usually takes about 1 to 2 hours to cook, depending on weight and cooking temperature, but it is only done when the thickest part reaches 165°F/74°C. Always rely on temperature, not time alone, for safety.

Key time and temperature rules

  • The safe internal temperature for all chicken (breasts, thighs, wings, whole bird) is 165°F / 74°C measured at the thickest part, not touching bone.
  • For whole birds, many food-safety guides recommend cooking until 180°F/82°C in the thickest part of the thigh for extra juiciness and doneness, especially if stuffed.
  • Ovens vary, so use times as guidelines and confirm with a meat thermometer whenever possible.

Whole chicken cooking times

These are typical oven-roast guidelines at moderate temperatures.

  • At about 180°C / 350°F, common guidance is roughly 20 minutes per pound (about 45 minutes per kg) for an unstuffed whole chicken.
  • A 1–1.5 kg (about 2.2–3.3 lb) chicken often takes around 1 hour to 1 hour 30 minutes at 200°C/180°C fan/gas 6.
  • Larger birds around 2 kg can take up to about 1 hour 40 minutes at similar temperatures.
  • Stuffed chickens need extra time; some guidance adds about 5 extra minutes per pound, with targets around 180°F/82°C in the thigh.

Common cuts and approximate times

For standard oven baking at around 350°F/175–180°C:

  • Boneless chicken breast (about 4 oz / 115 g): about 20–30 minutes to reach 165°F/74°C.
  • Bone-in legs or thighs (4–8 oz / 115–225 g): around 40–50 minutes.
  • Whole unstuffed chicken around 1.5 kg: roughly 1 hour 25 minutes to reach about 180°F/82°C.
  • Whole stuffed chicken around 1.5 kg: about 2 hours 10 minutes to reach 180°F/82°C.

Why “time” is only a guideline

  • Exact cooking time changes with bird size, oven accuracy, starting temperature of the chicken (fridge-cold vs closer to room temp), and whether the bird is trussed or stuffed.
  • Checking doneness visually helps: juices should run clear, meat should be opaque (no translucent pink), and the leg should move easily in its joint, but temperature is still the most reliable check.

Quick practical answer

If you are roasting a standard supermarket whole chicken:

  1. Preheat the oven to about 200°C / 180°C fan / 400°F (or a steady 350°F if following traditional per‑pound timings).
  1. Estimate 20 minutes per pound (about 45 minutes per kg), and add 10–20 minutes if the bird is large or stuffed.
  1. Start checking with a thermometer near the end; remove the chicken when the thickest part of the thigh reads at least 165°F/74°C (or 180°F/82°C if following conservative whole-bird guidance), then rest 10–15 minutes before carving.

TL;DR: For “how long does a chicken take to cook,” plan roughly 1–2 hours for a typical whole bird in the oven, but always finish by checking that the internal temperature hits at least 165°F/74°C for safe, properly cooked chicken.

Information gathered from public forums or data available on the internet and portrayed here.