Chicken – Breast (Bone-In, Skin-On) – Roasting

This guide shows how to cook roasting by breast (bone-in, skin-on). The times and temperatures below are the published figures for this cut, and they are a sensible starting point for planning your meal. Your own weight, thickness and equipment will move the time up or down, so the calculator is the quickest way to adjust them.

Times and temperatures

Total cooking time

35 minutes

Cooking temperature

180°C (350°F)

Tip: Cook skin-side up for crispy skin.

How to cook it

Take the roasting out of the fridge about thirty minutes before cooking if you can, pat it dry and season it just before it goes on the heat. When the time is nearly up, check the thickest part with a thermometer. Then rest the meat for several minutes under loose foil so the juices settle before you carve or serve.

Food safety

Always use a clean food thermometer in the thickest part of the meat, away from bone. Chicken and pork must be cooked right through, with no pink meat and clear juices. Wash your hands, boards and knives after handling raw meat, and never wash raw chicken, as splashing spreads bacteria. Leftovers should cool quickly, go in the fridge within two hours and be eaten within two days.

Related guides

• Chicken – Whole Chicken – Roasting
• Chicken – Whole Chicken – Baking
• Chicken – Whole Chicken – Grilling
• Chicken – Thigh (Bone-In, Skin-On) – Air Frying
• Chicken – Drumstick – Searing/Pan-Frying
• Beef – Brisket – Slow Cook – Very Tender (Pull-Apart)
• Beef – Ribeye Steak – Frying – Medium-Rare
• Beef – Sirloin Steak – Grilling – Medium-Well