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Oven Roasting Poultry

Poultry Cuts

Poultry for Oven Roasting:

  • Whole Chicken (Fryer)
  • Split Broiler
  • Cut-Up Fryer
  • Boneless Breast Cutlets
  • Boneless Breasts
  • Wings
  • Bone-In Split Breasts
  • Leg Quarters
  • Breast Quarters
  • Bone-In Thighs


  • Heavy-gauge roasting pan with bake rack
  • Meat thermometer
  • Tongs
  • Platters (prep and serving)


  1. Preheat the oven to 350º.
  2. Remove the giblets from the cavity.
  3. Place the poultry in a roasting pan or a large ovenproof skillet. Rub with olive oil or pour a marinade over the poultry if desired.
  4. Bake uncovered for 1 to 1.5 hours or until the skin is golden brown and poultry is cooked through.
  5. Use an instant-read meat thermometer to check the poultry near the end of cooking. The temperature of the meant should be 180° in the thickest part which is typically the thigh.
  6. Test for doneness without a thermometer by cutting into the deepest part of the thigh.


  • Experiment by rubbing the raw poultry with different dry seasonings.
  • Squeeze a lemon over the poultry and inside the cavity of a whole poultry before cooking.
  • Try an easy glaze: equal parts melted butter, apricot jam and white wine.
  • Be sure to carefully clean everything that the raw poultry touches to avoid contamination.
  • Partially raw poultry is not safe to eat. Bone-in poultry parts are done when juices run clear and when the poultry reaches and internal temperature of 180º.