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Guide

Oven Roasting Times & Temperatures

Complete roasting guide for every ingredient

Roasting is the most versatile oven method. It works for everything from whole chickens to root vegetables. The key variables are temperature and time: higher heat for crispier exteriors and shorter cook times, lower heat for more even, gentle cooking. This guide covers every roast-friendly ingredient in Cook Lookup.

Roasting Rules of Thumb

  • Use a heavy sheet pan or roasting pan. Thin pans warp at high heat.
  • Don't crowd the pan. Leave space between items for air circulation and browning.
  • Pat proteins dry before roasting. Moisture is the enemy of crispy skin.
  • Toss vegetables in oil and season before roasting. Spread in a single layer.
  • Higher temp (425–450°F) = faster, crispier. Lower temp (325–350°F) = more even, tender.
  • Always let proteins rest after roasting. 5 min for chops, 10–15 min for roasts.

Proteins

Ingredient
Temp Range
Time Range
Chicken Breast
Brush with oil. Rest 5 min before slicing.
325–450°F
16–35 min
Chicken Thigh
Bone-in, skin-side up for crispy skin.
350–450°F
28–50 min
Salmon Fillet
Skin-side down on sheet pan.
325–450°F
8–20 min
Pork Chop
Sear first for color, then oven.
350–425°F
15–25 min
Shrimp
Single layer. No overlap.
375–425°F
6–10 min
Whole Chicken
Rest 15 min before carving.
325–450°F
50–105 min (4 lb)
Lamb Chops
Sear first, finish in oven.
375–450°F
12–20 min (after sear)
Chicken Wings
Flip halfway. Wire rack for all-around crisp.
375–450°F
28–50 min
Pork Tenderloin
Sear first, then oven.
375–450°F
16–28 min
Pork Belly
Low first, then blast at 450°F 15 min for skin.
300–350°F
120–180 min
Turkey Breast
~20 min per pound. Rest before carving.
325–400°F
65–100 min (3.5 lb)
Scallops
Sear first, finish in oven for large batches.
400–450°F
8–12 min
Mussels
Sheet pan in single layer. Discard unopened.
425–450°F
8–10 min
Halibut
Skin-side down on parchment.
375–425°F
12–18 min
Pork Ribs
Wrapped in foil for first 2 hrs, unwrap to finish.
275–325°F
150–210 min
Brisket
Fat cap up. Wrap tightly in foil at the stall. Low and slow.
250–300°F
480–720 min
Whole Turkey
~15 min per pound. Tent foil if browning too fast. Rest 30 min.
325–375°F
180–240 min (14 lb)
Sausage / Bratwurst
Turn once. Great for a crowd.
375–425°F
20–30 min
Chicken Drumsticks
Skin-side up. Flip halfway for all-around crisp.
375–450°F
26–42 min
Clams
Single layer on sheet pan. Discard any unopened.
425–450°F
10–12 min
Sardines (Fresh)
Line sheet pan with parchment. Quick and easy.
400–425°F
10–12 min

Vegetables

Ingredient
Temp Range
Time Range
Broccoli
Toss with oil, salt. Crispy edges are the prize.
375–450°F
16–28 min
Asparagus
Single layer, light oil, high heat.
375–450°F
10–18 min
Brussels Sprouts
Cut side down. Crispy = perfection.
375–450°F
16–30 min
Green Beans
Toss with oil. Get some char.
400–450°F
12–20 min
Carrots
Halve lengthwise for best browning.
375–450°F
22–38 min
Zucchini
Spears, cut side down.
400–450°F
16–25 min
Mushrooms
Toss halfway.
375–425°F
20–28 min
Corn on the Cob
Butter and foil, or naked for char.
375–425°F
18–28 min
Bell Pepper
Strips on sheet pan.
400–450°F
18–26 min
Parsnips
Halve lengthwise. Caramelizes beautifully.
375–450°F
22–38 min
Leeks
Halved lengthwise. Caramelized and sweet.
375–425°F
20–30 min
Fennel
Wedges or thick slices. Cut side down for browning.
375–425°F
26–38 min
Bok Choy
Baby bok choy halved. Cut side down. Sesame oil.
400–450°F
10–16 min
Turnips
Cubed. Toss with oil. Flip halfway.
375–450°F
22–38 min
Snap Peas
Light char. Toss with oil and flaky salt.
400–425°F
8–10 min
Radishes
Halved, cut side down. They mellow out completely.
400–450°F
16–25 min
Celery
Large pieces. Toss with oil. Surprisingly sweet.
400–425°F
20–25 min