The USDA’s Food Safety and Inspection Service (FSIS) recommends cooking whole chicken and parts of chicken (like the breasts, legs, thighs, wings, and giblets), ground poultry, and stuffing to 165 degrees F (74°C) . This means that you will need to set your oven between 350 to 450 degrees F (176 to 232°C) to ensure that the inside of the chicken meets the proper temperature. The time needed to cook your chicken depends on your cooking method. For example, four ounces of boneless chicken breast should be roasted at 350 degrees F (176°C) for 20 to 30 minutes, simmered for 25 to 30 minutes, or grilled for six to eight minutes per side. It is important to follow the cooking time and temperature listed on a recipe and then to check that the internal cooking temperature has been reached using an instant-read thermometer. The thermometer should be inserted in different spots, making sure to pay special attention to the chicken breasts and thighs, which are the thickest parts of the meat. After cooking, it is important to rest the chicken for at least 10 minutes before slicing to lock in juice and flavor.