Whether bone-in chicken takes longer to cook in the oven compared to boneless chicken is a common question for home cooks. The bones in chicken act as insulators and can shield the meat from heat, potentially slowing down cooking times. However, there are several factors that impact total cooking time beyond just bones.
The role of bones in cooking chicken
Chicken bones act as conduits for heat transfer. The bones absorb heat and then transfer it slowly to the meat around them. This can make the meat around the bones take longer to fully cook than boneless cuts of meat.
Additionally, bones add more overall mass and thickness to chicken pieces. More mass means it will take longer for the center and thickest parts to come up to the safe minimum internal temperature of 165°F.
So in summary, bones make heat transfer slower and increase the total thickness/mass of chicken – both factors that extend cooking time.
Other factors that impact cooking time
While bones play a role, there are other equally important factors that determine how quickly chicken cooks in the oven:
- Thickness/size of the pieces – Thicker or larger pieces of chicken will require longer cook times.
- Bone-in vs boneless – As covered, bones increase insulation and thickness.
- Brined or not – Brining chicken adds moisture and salt, which can accelerate cooking.
- Cooking temperature – Higher oven temperatures cook chicken faster.
- Type of oven – Convection ovens cook faster due to increased hot air circulation.
So bones are just one piece of the full picture. Two boneless chicken breasts may actually take longer to bake than two smaller bone-in chicken thighs depending on thickness and the other factors.
How much longer does bone-in chicken take to cook?
As a general guideline, bone-in chicken pieces take 15-25% longer to cook than the same size boneless pieces. However, the total cooking time depends heavily on the size and thickness of the specific pieces.
Here is a comparison of approximate cooking times for bone-in vs boneless chicken at 350°F oven temperature:
| Chicken cut | Boneless time | Bone-in time |
|---|---|---|
| Breast (8 oz) | 25-35 minutes | 30-40 minutes |
| Thighs (6-8 oz) | 30-40 minutes | 35-45 minutes |
| Leg quarters (10 oz) | 45-55 minutes | 50-60 minutes |
As you can see, the bone-in cooking times are 10 to 15 minutes longer for these size ranges. The cooking time extends more for larger pieces with thicker bones, like a whole bone-in chicken.
Tips for cooking bone-in chicken
Here are some tips to ensure bone-in chicken cooks thoroughly and turns out juicy in the oven:
- Use an oven-safe meat thermometer – This takes the guesswork out and ensures the centers reach 165°F.
- Cover loosely with foil at first – This retains moisture and heat until later stages of cooking.
- Finish uncovered – Remove foil for the last 15-20 minutes to crisp and brown the skin.
- Let it rest – Allow bone-in chicken to rest 10 minutes before carving and serving.
Should you avoid bone-in chicken cuts?
The longer cook time for bone-in chicken is not a reason to avoid it. Here are some benefits of bone-in cuts:
- More flavor – Bones impart more flavor into the meat during cooking.
- Juicier meat – Bones help retain moisture.
- Skin gets crisper – Being attached to bones helps crisp the skin.
- Good value – Bone-in cuts typically cost less per pound than boneless.
Just account for about 15-25% longer cooking times for bone-in chicken pieces compared to boneless. Use a meat thermometer for the best results. The benefits of added flavor and lower cost outweigh the small difference in cook time.
Key takeaways
- Bones act as insulators that slow heat transfer, extending cook times.
- Multiple factors affect oven cooking time, not just bones.
- Bone-in chicken takes approximately 15-25% longer to bake than boneless.
- Use meat thermometers and adjust cooking times accordingly.
- The added moisture, flavor, and value of bone-in cuts makes the small extra time worthwhile.
Conclusion
Bones do result in slightly longer cooking times for bone-in chicken in the oven. However, the benefits of added moisture, more flavor, and better value outweigh the extra 15-25% cooking time. Use a meat thermometer and follow standard cooking guidelines for bone-in cuts. The juices and flavors only possible with bone-in chicken make the extra few minutes of cook time worthwhile for most home chefs.