You generally bake chicken in the oven at 375–425°F (190–220°C), and it’s done when the internal temperature reaches at least 165°F (74°C) in the thickest part.

Below is a Quick Scoop -style breakdown tailored to “what temp do you cook chicken in the oven.”

What temp do you cook chicken in the oven?

For most home ovens, these ranges work well:

  • Whole chicken: 400–425°F (200–220°C).
  • Bone-in thighs, legs, wings: 400–425°F (200–220°C).
  • Boneless, skinless breasts: 375–400°F (190–200°C).
  • Bone‑in, skin‑on breasts: about 400–425°F (200–220°C).

Food safety rule: whatever oven temp you pick, chicken is safe when the center hits 165°F (74°C); dark meat often tastes better closer to 175–185°F (80–85°C).

Simple rule of thumb (for busy nights)

If you just want one easy answer:

  • Set the oven to 400°F (200°C).
  • Bake most standard pieces (breasts, thighs, drumsticks) 20–30 minutes, depending on thickness.
  • Check with a meat thermometer and pull the chicken when the thickest part reaches at least 165°F (74°C).

This 400°F “middle ground” balances browning and juiciness, which is why many modern recipes recommend it.

Why temps vary (high vs. moderate heat)

Cooks argue about “the best” temperature, and both camps have a point.

  • Higher heat (400–425°F / 200–220°C):
    • Better browning and crispier skin.
    • Great for whole chickens and dark meat (thighs, legs, wings).
  • Moderate heat (350–375°F / 175–190°C):
    • Gentler cooking for lean breasts, less risk of drying out.
    • Good if your pieces are very thick or you’re nervous about overcooking.

Think of it this way: dark meat loves hotter ovens; lean white meat is happier a bit lower unless you watch it closely and use a thermometer.

Mini how‑to example

Imagine you’re cooking basic boneless chicken breasts for dinner:

  1. Preheat oven to 400°F (200°C).
  2. Pound thicker ends slightly so each piece is an even thickness.
  3. Rub with oil, salt, pepper, and any herbs/spices you like.
  4. Bake in a single layer 18–25 minutes, depending on thickness.
  5. Check the center with a thermometer; once it reaches 165°F (74°C), rest 5 minutes, then slice.

This same pattern works for lots of weeknight recipes—just adjust the time if the pieces are much larger or bone‑in.

Quick reference table (HTML)

Chicken cut Oven temp Approx. time Internal temp goal
Whole chicken (about 4 lb) 400–425°F (200–220°C) 60–75 min 165°F (74°C) in thigh
Boneless, skinless breasts 375–400°F (190–200°C) 18–25 min 165°F (74°C)
Bone‑in, skin‑on breasts 400–425°F (200–220°C) 25–40 min 165°F (74°C)
Thighs / legs (bone‑in) 400–425°F (200–220°C) 35–45 min 175–185°F (80–85°C)
Wings 400–425°F (200–220°C) 35–50 min At least 175°F (80°C)

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