Cook LookupCook Lookup
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