How long does a 5-pound chicken take? Choose the meat, enter the weight and (for beef and lamb) the doneness you want. The calculator gives the oven temperature, the roasting time, the internal temperature to look for and how long to rest it.
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An estimate for planning. Always confirm with a meat thermometer in the thickest part, away from bone.
Use a thermometer
Minutes per pound are a planning guide; the thermometer is the truth. Insert it into the thickest part away from bone. Pull roasts a few degrees early: the temperature keeps climbing while the meat rests.
Safe temperatures
USDA minimums are 165°F (74°C) for poultry, 145°F (63°C) with a 3-minute rest for whole cuts of beef, pork and lamb, and 160°F (71°C) for ground meat. Chilled, stuffed or bone-in cuts take longer than the estimate.