Need a fast answer on roasting time for meat? Meat Cooking Time answers with the steps beside it. Fill in Weight (kg) on Meat Cooking Time and read your answer immediately. Meat Cooking Time displays each intermediate figure as well. Use Meat Cooking Time for a reliable number, fast. Meat Cooking Time runs in your browser. Food & Nutrition data stays in the tab. Meat Cooking Time handles meat cooking time calculator roast per pound kg the same way as related figures — one of the Food & Nutrition tools on CalcProMaster. Meat Cooking Time is designed for real people. Labels stay plain. Try Meat Cooking Time now and keep it handy.
What 1.5 kg of chicken needs
About 1 hour 8 minutes at the oven temperature this page assumes — 45 minutes per kilogram for chicken.
The clock is a planning aid, not a safety test. The bird is done when the thickest part of the thigh reads 74 °C (165 °F), which can happen earlier or later than the calculated time.
The rates by meat
Time = weight (kg) × minutes per kg, with the rate depending on the animal and cut:
- Chicken — about 45 min/kg.
- Beef (roasting joint) — about 50–60 min/kg for medium.
- Pork — about 55–60 min/kg.
- Lamb — about 50–55 min/kg.
- Turkey — about 40–45 min/kg, longer for a stuffed bird.
Worked example
1.5 kg chicken × 45 min/kg = 68 minutes, or 1 h 8 min.
A 2 kg bird would be 90 minutes; a 1 kg bird 45. The relationship is linear in weight, which is why a large bird takes disproportionately longer to heat through than a small one — the surface-to-volume ratio falls.
Why the calculated time is only a guide
- Oven accuracy. Many domestic ovens run 10–20 °C off the dial, which is 10–15 minutes on a roast this size.
- Shape and bone. A boned and rolled joint cooks faster than one on the bone; a trussed bird slower.
- Starting temperature. Taking meat out of the fridge an hour ahead shortens the cook by several minutes.
- Pan and covering. A crowded tray or tight foil traps steam and slows browning and heat penetration.
Judging doneness properly
Use a probe thermometer in the thickest part, avoiding bone: 74 °C for poultry, 63 °C for whole cuts of pork with a three-minute rest, 55–60 °C for medium beef. Rest the joint for 10–20 minutes — the internal temperature continues to rise 3–5 °C while it sits, which is part of the cooking, not a pause after it.
Frequently Asked Questions
Why 68 minutes for a 1.5 kg chicken?
Chicken roasts at about 45 minutes per kilogram, and 1.5 × 45 = 67.5, which the page reports as 1 h 8 min. Oven temperature and the bird’s shape still decide the real time.
Is the time the same for a turkey?
No. Turkey uses a lower rate, about 40–45 min/kg, because a larger bird heats through more slowly per kilo and is usually roasted at a lower temperature.
How do I know it is cooked without a thermometer?
You cannot reliably. Juices running clear is an indicator, not a test — the safe check is 74 °C at the thickest part of the thigh, which is why a cheap probe is worth having.
Should I cover the meat?
Covering traps steam and slows browning; it helps a lean cut stay moist but softens the skin. Leave poultry uncovered for the last third of the time.
Does resting change the time?
It adds 10–20 minutes to the schedule but the meat keeps cooking internally, rising 3–5 °C. Build the rest into your timing rather than treating it as extra.
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