Turn Up the Heat

• Baking chicken at higher temperatures naturally reduces the cooking time, typically by one-fourth to one-third, depending on the oven temperature and the size of the bird. You can, for example, roast a chicken in about one hour by using high heat initially. Preheat the oven to 450 F and roast the chicken for 15 to 20 minutes. Reduce the heat to 375 F and continue roasting for another 35 to 45 minutes. Roasting the same chicken at 350 F would take 90 minutes to two hours.

The Maillard Reaction

• Poultry can be contaminated with bacteria, such as salmonella, which can cause food poisoning. Because of this, it should be cooked until the flesh is firm and white and the juices run clear. The minimum safe cooking temperature for chicken is 165 F. But ensuring a properly cooked bird isn't the only goal. You also want the chicken to gain a crispy, golden skin. This process, known as the Maillard reaction occurs when sugars and proteins interact with heat to create browning, flavor and aroma. The Maillard reaction occurs most quickly and effectively when the oven temperature ranges between 230 and 340 F. Chicken won't brown well at lower temperatures and at excessively high temperatures, the flavors may become bitter. Although the chicken will cook faster at high temperatures, you run the risk of burning it.

A Chicken in Every Pot

• Another thing to consider when preheating the oven is the poultry cut. A whole roasted chicken is fairly forgiving. As the skin browns, it seals in juices so the meat stays moist. Not so with boneless, skinless chicken breasts, which are notorious for drying out. Cooking them at high temperatures will accelerate the cooking time, but it can also leave them dry and tough. When baking chicken breasts in the oven, set the temperature between 350 and 375 F. Add a sauce or braising liquid for extra moisture or cover the chicken with foil for at least part of the baking time. To cook chicken breasts more quickly, saute them or grill them instead.

Conventional or Convection

• The final thing to consider when cooking chicken is the type of oven. Convection ovens accelerate cooking time by as much as 25 percent. Because hot air circulates throughout the entire oven, chicken browns better with juicier results. If you're using a convection oven, reduce both the temperature and the cooking time by 25 percent.