Step 11 of 16 · Weeknight Roast Chicken
Drop to 190°C / 375°F and cook to 74°C in the breast
Drop to 190°C / 375°F and cook to 74°C in the breast — step 11 of 16 in Weeknight Roast Chicken. Lower the oven to 190°C / 375°F. Roast another 40–55 minutes for a whole 1.6–1.8 kg bird.
Free food & cooking tip: Drop to 190°C / 375°F and cook to 74°C in the breast (step 11 of 16 from "Weeknight Roast Chicken").
Lower the oven to 190°C / 375°F. Roast another 40–55 minutes for a whole 1.6–1.8 kg bird. Start checking at 40 minutes after the drop (60 minutes total). Probe the thickest breast from the side, not touching bone: 74°C / 165°F. Thigh near the hip joint, not on bone: about 80°C / 176°F. If the breast hits 74°C and the thigh is 72°C, foil the breast and give it 8–12 minutes more.
Bag times ('90 minutes per kg') lie because ovens and starting temperatures lie. A cold bird from the fridge needs longer than one that sat out 45 minutes. Trust the probe. Juices running clear at the thigh is a backup signal, not a reason to ignore a 68°C breast.
You'll need
- 20 min at 220°C / 425°F
- Then 190°C / 375°F
- Breast 74°C / 165°F
- Thigh ~80°C / 176°F
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