Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure that it is safe to eat and to destroy harmful bacteria that can cause foodborne illness. This temperature applies to whole chicken, chicken parts (like breasts, legs, thighs, wings, and giblets), ground poultry, and stuffing. It is important to use a meat thermometer to check the internal temperature of the chicken, especially in the thickest parts like the breasts and thighs. The cooking time and temperature may vary depending on the cooking method and the cut of chicken. For example, boneless, skinless chicken breasts should be roasted at 350°F (180°C) for 30 minutes or until the internal temperature reaches 165°F (74°C) . Chicken temperature for dark meat should also reach 165°F (74°C) . Bone-in chicken will take longer to cook than boneless chicken. It is important to let the chicken rest for a few minutes after cooking to allow the temperature to continue to rise and to allow the juices to redistribute throughout the meat.