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Roast
Oven-roasting times and temperatures for proteins, vegetables, and more
51 ingredients
✦
Chicken Breast
Brush with oil. Rest 5 min before slicing.
35–16 min
✦
Chicken Thigh
Bone-in, skin-side up for crispy skin.
50–28 min
✦
Salmon Fillet
Skin-side down on sheet pan.
20–8 min
✦
Pork Chop
Sear first for color, then oven.
25–15 min
✦
Shrimp
Single layer. No overlap.
10–6 min
✦
Whole Chicken
Rest 15 min before carving.
105–50 min (4 lb)
✦
Lamb Chops
Sear first, finish in oven.
20–12 min (after sear)
✦
Chicken Wings
Flip halfway. Wire rack for all-around crisp.
50–28 min
✦
Pork Tenderloin
Sear first, then oven.
28–16 min
✦
Pork Belly
Low first, then blast at 450°F 15 min for skin.
180–120 min
✦
Turkey Breast
~20 min per pound. Rest before carving.
100–65 min (3.5 lb)
✦
Scallops
Sear first, finish in oven for large batches.
12–8 min
✦
Mussels
Sheet pan in single layer. Discard unopened.
10–8 min
✦
Halibut
Skin-side down on parchment.
18–12 min
✦
Pork Ribs
Wrapped in foil for first 2 hrs, unwrap to finish.
210–150 min
✦
Brisket
Fat cap up. Wrap tightly in foil at the stall. Low and slow.
720–480 min
✦
Whole Turkey
~15 min per pound. Tent foil if browning too fast. Rest 30 min.
240–180 min (14 lb)
✦
Sausage / Bratwurst
Turn once. Great for a crowd.
30–20 min
✦
Lobster
Butterfly and open. Brush with garlic butter.
14–10 min
✦
Crab
Brush with garlic butter. Pre-cooked only.
18–15 min
❧
Broccoli
Toss with oil, salt. Crispy edges are the prize.
28–16 min
❧
Asparagus
Single layer, light oil, high heat.
18–10 min
❧
Sweet Potato
½″ cubes. Toss halfway.
35–20 min
❧
Brussels Sprouts
Cut side down. Crispy = perfection.
30–16 min
❧
Cauliflower
Toss halfway. Go dark.
35–20 min
❧
Potato (Russet)
¾″ cubes. Toss halfway.
42–26 min
❧
Green Beans
Toss with oil. Get some char.
20–12 min
❧
Carrots
Halve lengthwise for best browning.
38–22 min
❧
Zucchini
Spears, cut side down.
25–16 min
❧
Mushrooms
Toss halfway.
28–20 min
❧
Corn on the Cob
Butter and foil, or naked for char.
28–18 min
❧
Bell Pepper
Strips on sheet pan.
26–18 min
❧
Onion
Cut through root to hold together.
38–26 min
❧
Beets
Wrap in foil. Fork-tender. Peel after.
65–45 min
❧
Cabbage
Brush with oil. Get the char.
35–22 min
❧
Kale
Single layer. Light oil and salt. Watch carefully.
22–14 min
❧
Eggplant
Toss with oil. Should be creamy inside.
30–20 min
❧
Parsnips
Halve lengthwise. Caramelizes beautifully.
38–22 min
❧
Artichoke
Halve, scoop choke, oil and season. Cover with foil first 20 min.
35–28 min
❧
Leeks
Halved lengthwise. Caramelized and sweet.
30–20 min
❧
Butternut Squash
Toss with oil. Flip halfway. Golden and caramelized.
38–22 min
❧
Acorn Squash
Cut side down 25 min, flip, fill and finish.
50–35 min
❧
Spaghetti Squash
Cut side down on oiled sheet pan. Fork-tender.
50–35 min
❧
Tomato
Cut side up. Drizzle with oil and garlic.
40–26 min
❧
Garlic
Cut top off, drizzle oil, wrap in foil. Squeeze cloves out.
48–35 min
❧
Fennel
Wedges or thick slices. Cut side down for browning.
38–26 min
❧
Bok Choy
Baby bok choy halved. Cut side down. Sesame oil.
16–10 min
❧
Turnips
Cubed. Toss with oil. Flip halfway.
38–22 min
❧
Snap Peas
Light char. Toss with oil and flaky salt.
10–8 min
❧
Radishes
Halved, cut side down. They mellow out completely.
25–16 min
❧
Celery
Large pieces. Toss with oil. Surprisingly sweet.
25–20 min