Chicken doneness temperatures
| Check | Temperature | Notes |
|---|---|---|
| Safe (FSA equivalent) | 70°C for 2 min | Minimum safe cooking |
| Recommended target | 74°C / 165°F | Thickest part of thigh |
| Breast, juicy | 72–74°C | Rest to carry over |
| Overcooked / dry | 82°C+ | Avoid |
🌡️ Whatever the time, doneness is decided by the internal temperature — check it with a meat thermometer.
🌡️ Stop guessing — check the real temperature
A fast digital meat thermometer is the only way to know your roast is safely and perfectly cooked. Pull it at the exact internal temperature, every time.
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Frequently Asked Questions
Chicken is done at 74°C (165°F). In the UK, 70°C held for 2 minutes is considered equivalent for safety.
Into the thickest part of the thigh, close to but not touching the bone. This is the slowest part to cook.
Yes — 70°C held for 2 minutes kills harmful bacteria. Many cooks aim for 74°C for a safety margin without drying the bird.