When figuring out baking time, there are several factors to take into account: oven temperature, chicken weight and which part of the chicken you're dealing with. Read on to learn more about how to cook a chicken in the oven.

As a general rule of thumb, cook chicken until instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F. The flesh should no longer appear pink when cut into.

Chicken breasts are typically baked in an oven temperature that ranges from 350 degrees F to 375 degrees F so they don't dry out. Dark meat doesn't dry out as easily as breasts, so it's typically cooked within a range of 350 degrees F to 450 degrees F. To determine doneness, check the internal temperature of the chicken.

Whole chickens are typically started at a high temperature like 425 degrees F to crisp the skin, then lowered to a temperature around 350 degrees F. Under these conditions, a whole chicken will take 20 to 25 minutes to cook for every pound that chicken weighs.

If you're curious about the nuances about the best temperature at which to cook chicken, check out our story At What Temperature Do You Bake Chicken?.

Are you baking boneless, skinless chicken breasts or bone-in, skin-on chicken breasts? Here’s the shortest answer we can give you:

Large boneless, skinless chicken breasts: 20 to 30 minutes in a 375 degrees F oven.

Large bone-in, skin-on chicken breasts: 35 to 40 minutes in a 375 degrees F oven.

For answers to all the rest of the questions you might have, the article How Long to Cook Chicken Breast In the Oven? will have the answers.

In general, bone-in, skin-on thighs with skin will take 45 to 50 minutes to roast in a 350-degree F oven.

The factors that may influence the timing include the baking vessel and the amount of room between each piece of chicken.

Chicken cooks faster in a very shallow pan, which is why most recipes call for a rimmed baking sheet and not a roasting pan. The taller sides of a roasting pan prevent air circulation around the meat.

The same reasoning explains why chicken cooks faster when there's space around each piece: space allows for air flow. Making sure the chicken pieces aren’t touching also helps keep the skin crisp because; the steam from the other pieces of cooking meat could contribute to sogginess.

Take it from our best recipe for the best whole roast chicken: a 3 1/2- to 4-pound trussed whole chicken will roast on a baking sheet in a 425 degrees F oven for 70 to 80 minutes.

Several important steps: let the chicken sit at room temperature 30 minutes to 1 hour before roasting so it cooks evenly, and take the bird out of the oven when an instant-read thermometer inserted into the thickest part of the breast registers 155 degrees F (the temperature will climb to 165 degrees as the chicken rests).

Wings are a bit tricky because what most folks want when they’re having wings is a fried experience. Luckily, you can achieve super crispy results by setting the oven at 425 degrees F and baking them for 45 to 55 minutes.

Roasting chicken breasts on the bone with the skin will always give you a juicier chicken breast than cooking boneless, skinless chicken. Starting the chicken on the stove then transferring it to the oven is going to reward you with a restaurant-quality dinner: that’s what the chefs do to end up with plump and juicy results.

If you consider your freezer to be part of your pantry, this is definitely a pantry dinner that you can get on the table in 45 minutes. Baking the chicken straight out of the freezer is brilliant.

Keeping the oven at 375 degrees F will give you a gentle bake for these chicken breasts. That and the bacon they’re wrapped in will ensure juicy chicken.

Starting with a hot rimmed baking sheet gets you off to a fast start when making these chicken thighs. Making everything on one sheet pan will convince you that the oven isn’t just for baking: it really is your friend when it comes to dinner.

The sugar in the glaze is what gives these sticky-savory-sweet chicken thighs so much flavor and color. You can make the sauce ahead of time - in a double or triple batch - then you can use it on steak, fish, pork, tofu or whatever you’re baking for dinner.

Chicken skin gets super-crispy in a 450-degree F oven while you’re making the salad that goes with them. Drape a towel over the handle of the skillet when you set in on the counter after taking it out of the oven: that’s the universal chefs’ signal for HOT!