Chicken temperature chart
USDA safe minimum internal temperatures for chicken, measured in the thickest part with a food thermometer.
| Cut | °F | °C | Rest |
|---|---|---|---|
| Whole chicken | 165°F | 74°C | — |
| Chicken breasts | 165°F | 74°C | — |
| Thighs, drumsticks and wings | 165°F | 74°C | — |
| Ground chicken | 165°F | 74°C | — |
What temperature are chicken thighs done?
Thighs, drumsticks and wings are done at 165°F (74°C), the same as breast meat. USDA lists one safe minimum for every part of the bird. It adds that "for reasons of personal preference" you can cook poultry to a higher temperature, which many cooks do with dark meat for texture. That extra heat is a texture choice, not a safety step, and USDA doesn't give a number for it.
Where to check a whole chicken
For a whole or roast chicken, check three spots: the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast. All three need to read 165°F. Keep the probe off the bone.
If you stuff the bird, the center of the stuffing has to reach 165°F as well, and USDA says to roast a stuffed chicken in an oven set no lower than 325°F.
Is pink chicken safe?
It can be. Safely cooked poultry ranges from white to pink to tan, according to USDA, and young birds and grilled or smoked chicken can stay pink, sometimes in a rim about half an inch wide under the surface. Color doesn't tell you whether chicken is done in either direction. Only the thermometer does.
Reheating cooked chicken
Reheat leftover or rotisserie chicken to 165°F (74°C), or eat it cold. Cooked chicken keeps 3 to 4 days in the fridge; see how long cooked chicken lasts.
Approximate chicken roasting times at 350°F
Approximate times from USDA FSIS, for planning only. Finish by temperature, not the clock.
| Chicken | Weight | Roast at 350°F |
|---|---|---|
| Whole broiler-fryer | 3 to 4 lb | 1¼ to 1½ hours |
| Whole roasting hen | 5 to 7 lb | 2 to 2¼ hours |
| Whole capon | 4 to 8 lb | 2 to 3 hours |
| Whole Cornish hens | 18 to 24 oz | 50 to 60 minutes |
| Breast halves, bone-in | 6 to 8 oz | 30 to 40 minutes |
| Breast halves, boneless | 4 oz | 20 to 30 minutes |
| Legs or thighs | 4 to 8 oz | 40 to 50 minutes |
| Drumsticks | 4 oz | 35 to 45 minutes |
| Wings or wingettes | 2 to 3 oz | 30 to 40 minutes |
Whole birds unstuffed. If stuffed, add 15 to 30 minutes.
Frequently asked questions
What temperature is chicken done in Celsius?
74°C (165°F), measured in the thickest part of the meat.
Is chicken done at 160°F?
USDA's safe minimum for chicken is 165°F. It doesn't publish a lower temperature for home cooks, so keep cooking until the thickest part reads 165°F.
Do you need to rest chicken?
Not for safety. The 3-minute rest in the USDA chart applies to whole cuts of beef, pork, veal and lamb. Poultry is safe as soon as every part reaches 165°F.
How long does it take to roast a whole chicken?
About 1¼ to 1½ hours at 350°F for a 3 to 4 lb unstuffed chicken, according to USDA FSIS. Use the thermometer, not the clock: it is done at 165°F in the thigh, wing and breast.
Other meat temperatures
- Turkey: 165°F (74°C)
- Ground Beef: 160°F (71°C)
- Pork: 145°F (63°C)
- Beef & Steak: medium rare 135°F (57°C)
The full meat temperature chart has every USDA safe minimum and the doneness temperatures for beef, lamb and pork. After cooking, check how long raw chicken lasts in the fridge in our food storage chart.
Sources
- USDA FSIS, Chicken from Farm to Table www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table
- USDA FSIS, Safe Minimum Internal Temperature Chart www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
- FoodSafety.gov, Safe Minimum Internal Temperature Chart www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
- USDA FSIS, The Color of Meat and Poultry www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/color-meat-and-poultry
Checked October 19, 2026.