Chicken Cooking Time Chart (by weight)
Roast at 180°C fan. Juices must run clear and the thickest part reach 74°C. Rest 15 min.
| Weight | Cooking time | Internal temp |
|---|---|---|
| 1 kg | 1 hr | 74°C |
| 1.2 kg | 1 hr 8 min | 74°C |
| 1.4 kg | 1 hr 16 min | 74°C |
| 1.5 kg | 1 hr 20 min | 74°C |
| 1.6 kg | 1 hr 24 min | 74°C |
| 1.8 kg | 1 hr 32 min | 74°C |
| 2 kg | 1 hr 40 min | 74°C |
| 2.5 kg | 2 hr | 74°C |
Chicken Cooking Times by Weight
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How This Calculator Works — Formula & Method
Source: standard UK roasting guidance · applied deterministically · verify with a thermometer
| Constant | Value | Source |
|---|---|---|
| Min per 500 g | 20 min (range 18–22) | UK roasting guides |
| Internal target | 74°C / 165°F | FSA / thermometer |
| Base offset | 20 min | Standard |
| Oven | 180°C fan | Method |
| Resting | 15 min | Best practice |
— Chicken cooking time —
total_min = min_per_500g × (weight_g / 500) + base_offset
range = [lo_per_500g … hi_per_500g] × (weight_g / 500) + base_offset
conventional_oven = fan_temp + 10–20°C (same time)
fahrenheit = derived table from °C
— algorithm —
lookup(meat, cut, doneness) → point_estimate → guidance_range
→ internal_target_temp → verify_with_thermometer()
total_min = min_per_500g × (weight_g / 500) + base_offset
range = [lo_per_500g … hi_per_500g] × (weight_g / 500) + base_offset
conventional_oven = fan_temp + 10–20°C (same time)
fahrenheit = derived table from °C
— algorithm —
lookup(meat, cut, doneness) → point_estimate → guidance_range
→ internal_target_temp → verify_with_thermometer()
Public roasting guidance applied deterministically — this is not a food-safety authority. Always cook to the stated internal temperature, measured with a meat thermometer.
Frequently Asked Questions
About 40 minutes per kg plus 20 minutes, at 180°C fan, to an internal temperature of 74°C.
Chicken should reach an internal temperature of 74°C (165°F). Roast at 180°C fan. Juices must run clear and the thickest part reach 74°C. Rest 15 min.
Yes. A fan oven runs about 20°C hotter than conventional — use 180°C fan (200°C conventional) for the times shown. Roast at 180°C fan. Juices must run clear and the thickest part reach 74°C. Rest 15 min.