How Long Does It Take to Bake Chicken at 450 Degrees?

This oven roasted whole chicken is perfectly seasoned with juicy meat, crispy skin and the best flavor. Easy roast chicken is a classic dish, ready in an hour and my go-to recipe!.

Baking chicken in the oven at 450 degrees Fahrenheit produces juicy, flavorful results in a short amount of time. But exactly how long does it take to fully cook chicken breasts at 450 degrees? The answer depends on a few key factors

Key Factors That Determine Bake Time

Several variables impact the time needed to bake chicken breasts at 450 degrees:

Thickness of the chicken breasts Thinner breast cutlets will cook faster than thick bone-in chicken breasts. Boneless, skinless breasts are usually between 1/2-inch to 1-inch thick.
How much chicken you’re cooking: It will take longer to bake if you cook more chicken. A half-sheet pan of chicken breasts will take longer to bake than a few small flatlets.
Put the chicken breasts in a single layer in the pan. They will cook faster than if they are stacked or crammed together, which can partially steam the meat.
How to prepare: chicken that has been pounded, tenderized, or brined before baking will take a few minutes less time than chicken that has been raw out of the package.
Cooking method: Using a baking sheet vs a baking dish can promote more airflow and faster baking. Tenting foil over the chicken or baking it covered will increase bake time.
Oven accuracy: All ovens bake a little differently. Get to know your oven’s hot and cool spots for the most accurate timing.

How Long to Bake Boneless, Skinless Chicken Breasts

For boneless, skinless chicken breasts that are approximately 1-inch thick, the typical bake time is:

15-18 minutes at 450°F

Thinner cutlets around 1/2-inch thick may only need 12-15 minutes. Larger, thicker chicken breasts may require 18-22 minutes.

To test for doneness, use an instant-read thermometer. Chicken is safe to eat once the thickest part of the breast reaches 165°F. If you don’t have a thermometer, check for visual cues like white, opaque meat and clear juices.

Tips for Perfect Oven Baked Chicken Breasts

Follow these tips for baking juicy, tender chicken breasts every time:

Pound to an even thickness: This promotes even cooking so no part of the chicken dries out. Place breasts between plastic wrap or wax paper and gently pound with meat mallet or rolling pin until about 1/2 to 3/4-inch thick.
Brining the chicken: Putting chicken in a saltwater brine before cooking helps the meat stay moist. Brine for 15-30 minutes up to overnight.
Pat chicken dry: Blotting excess moisture from the surface will help the chicken brown. Wet chicken skin tends to steam instead of crisping.
Use a baking sheet: Opt for a rimmed baking sheet over a baking dish. The shallow pan promotes air circulation for fast, even cooking.
Cook in a single layer: Avoid overcrowding, which steams the chicken. Give each breast space to brown.
Bake at 450°F: The high temp helps chicken develop a beautiful browned exterior while keeping the inside tender and juicy.
Rest before serving: Letting the chicken rest 5-10 minutes after baking allows juices to redistribute for a moister bite. Tent loosely with foil to keep warm.

How Long to Bake Chicken Pieces and Other Cuts

Besides boneless, skinless chicken breasts, consider these approximate bake times for chicken baked at 450°F:

Chicken tenders or nuggets – 8-12 minutes
Bone-in chicken breasts or thighs – 20-25 minutes
Chicken drumsticks – 30-35 minutes
Whole chicken (3-4 lbs) – 1 hour 10 minutes to 1 hour 20 minutes
Chicken wings – 15-20 minutes

Again, use a meat thermometer to confirm the internal temperature reaches 165°F. Chicken pieces may cook faster towards the outer edges of the pan and slower in the center. Rotate baking sheets midway through for even cooking.

Testing for Doneness

An instant-read thermometer takes the guesswork out of determining when baked chicken is fully cooked. Insert the probe into the thickest part of the chicken, taking care not to touch any bones.

For boneless chicken breasts, aim for 165°F before removing them from the oven. Letting the temperature rest and carryover cooking will bring the temp to a food-safe 165°F.

If you don’t have a thermometer, use the fork test. The chicken should look opaque all the way through with no traces of pink. Puncture with a fork; the juices should run clear with no traces of blood. The meat should feel firm when pressed.

Make a Complete Meal

Baked chicken breasts pair deliciously with an array of sides. After pulling the chicken from the oven, use the hot baking sheet to roast vegetables tossed in oil and seasoning.

Some easy vegetable side ideas include:

Asparagus
Brussels sprouts
Broccoli
Carrots
Cauliflower
Potatoes
Squash
Zucchini

For a satisfying complete plate, serve baked chicken breasts with a cooked grain like rice, quinoa or couscous and a green salad or other fresh vegetables. Add roasted potato wedges or bread for a heartier dinner.

Simple Seasonings and Sauces

Baked chicken benefits from just a small amount of seasoning to enhance its mild flavor. Limit the total seasoning to 1/2 to 1 teaspoon per pound of chicken. Here are some easy seasoning mixes to try:

Italian seasoning: Oregano, basil, rosemary, thyme
Herbes de Provence: Savory, fennel, basil, thyme
Jerk seasoning: Chili powder, allspice, thyme, garlic
Ranch: Dill, garlic, onion powder, parsley
Fajita: Chili powder, cumin, paprika, garlic
Lemon pepper
Cajun spice

For extra flavor, use sauces and marinades before or after baking chicken. Consider pesto, chimichurri, teriyaki, barbecue, tomato sauce, yogurt dill, marsala wine sauce, lemon cream sauce, etc.

Make-Ahead Tips

For meal prep and leftovers, fully baked, properly cooled chicken breasts can be refrigerated 3-4 days. Reheat gently in the oven or microwave until warm, 165°F.

Shredded or diced chicken works great in casseroles, wraps, salads, soups and pastas throughout the week. Portion chicken into freezer bags or containers and freeze up to 4 months. Thaw in the refrigerator before using.

Knowing how long to bake chicken breasts at 450°F ensures they turn out moist and delicious every time. For boneless, skinless breasts about 1-inch thick, allow 15-18 minutes. Brining, proper pan spacing and using a digital thermometer are pro tips for perfect oven baked chicken. Pair with easy veggie sides and sauces to round out the meal.

how long does it take to bake chicken at 450

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.

how long does it take to bake chicken at 450

Find the full printable recipe with specific measurements below.

Chicken: A fresh, whole chicken that is about 5 to 5 5 pounds is perfect making an oven roasted whole chicken.
Butter makes the inside of the chicken soft and juicy, and the outside gets crispy. You can use olive oil instead of butter too.
Kosher salt: Added just for seasoning the chicken before cooking.
All-purpose steak seasoning has all the spice and seasoning you could want in one container.

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. A large roasting pan will work, but I like cast iron better.
Use a meat thermometer. Set yourself up for success by using a meat thermometer. This will help you keep track of how your chicken is baking and the right temperature.
Add-ins: Put onions, lemon, garlic, thyme or parsley, and lemon all inside the chicken. Italian seasoning, salt and pepper are also a great combination. As an extra, you can add vegetables like carrots and potatoes.
Don’t skip letting the chicken rest. The meat can be dry if you cut it right out of the oven. By letting the meat rest, the pan juices can be redistributed, making this the best roast chicken recipe ever!
Use a sharp carving knife. After letting the chicken rest, cut it up with a sharp knife.

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 great for making ahead of time meals! Let it cool completely, then put any leftovers in a container that won’t let air in and put it in the fridge for five to seven days.
Freeze: Cut the chicken into strips or pieces, then shred it or cut it into slices. Put the chicken in a container or Ziploc bag that can be sealed and freeze for up to three months.

how long does it take to bake chicken at 450