The cooking time for chicken in the oven depends on the type and size of the chicken pieces, as well as the oven temperature:

• Boneless, skinless chicken breasts: Bake at 375°F (190°C) for about 20 to 30 minutes. Smaller breasts (150-200g) take about 16-18 minutes at 220°C, while larger ones (250-300g) need 20-22 minutes. Always check that the internal temperature reaches 165°F (75°C) or that juices run clear

• Bone-in, skin-on chicken breasts: Bake at 375°F for 35 to 40 minutes

• Chicken thighs (bone-in, skin-on): Roast at 350°F for 45 to 50 minutes

• Whole chicken: Start roasting at 425°F to crisp the skin, then reduce to 350°F. A 3.5 to 4-pound chicken takes about 70 to 80 minutes total. Let the chicken rest after cooking for juices to redistribute

• Chicken wings: Bake at 425°F for 45 to 55 minutes for crispy skin

General tips include using an instant-read thermometer to ensure the thickest part of the chicken reaches 165°F, spacing pieces apart for even cooking and crisp skin, and letting the chicken rest after baking

. In summary, cooking times vary but a safe internal temperature of 165°F (75°C) is the key indicator for doneness, with typical baking times ranging from 20 minutes for small breasts to over an hour for whole chickens.