According to United States Department of Agriculture Food Safety and Inspection Service a 4-ounce chicken breast should be roasted at 350°F (176,7˚C) for 25 to 30 minutes and a 6 to 8 oz. chicken breast with bone-in should be roasted at 350°F (176,7˚C) for 30 to 40 minutes. [1]https://www.fsis.usda.gov/wps/wcm/connect/ad74bb8d-1dab-49c1-b05e-390a74ba7471/Chicken_from_Farm_to_Table.pdf?MOD=AJPERES
You can find all the chicken baking times in our Approximate Chicken Cooking Times Chart below:
| TYPE OF CHICKEN | WEIGHT | ROASTING 350 °F (176.7 °C) | SIMMERING | GRILLING |
| Whole broiler-fryer* | 3 to 4 lbs. | 1 1/4 – 1 1/2 hrs. | 60 to 75 min. | 60 to 75 min.** |
| Whole roasting hen* | 5 to 7 lbs. | 2 to 2 1/4 hrs. | 1 3/4 to 2 hrs. | 18 to 25 min./lb** |
| Whole capon* | 4 to 8 lbs. | 2 to 3 hrs | Not suitable | 15 to 20 min./lb** |
| Whole Cornish hens* | 18 to 24 oz. | 50 to 60 min. | 35 to 40 min. | 45 to 55 min.** |
| Breast halves, bone-in | 6 to 8 oz. | 30 to 40 min. | 35 to 45 min. | 10 to 15 min./side |
| Breast halves, boneless | 4 oz. | 20 to 30 min. | 25 to 30 min. | 6 to 8 min./side |
| Legs or thighs | 4 to 8 oz. | 40 to 50 min. | 40 to 50 min. | 10 to 15 min./side |
| Drumsticks | 4 oz. | 35 to 45 min. | 40 to 50 min. | 8 to 12 min./side |
| Wings or wingettes | 2 to 3 oz. | 30 to 40 min. | 35 to 45 min. | 8 to 12 min./side |