I’m not going to write much here, because that’s exactly what annoys me when I’m trying to look up baking temperatures and times. You have to scroll through a whole life story just to find two things: temperature and minutes.
So here you go. The times and temperatures below are exactly what I use in my kitchen. Tried, tested, and tasted many times. No-nonsense oven baking temperatures and timings. Enjoy.
KB method: Cook covered in foil for tenderness and moisture, then uncover and broil briefly for char. Preheat the oven, use the middle rack, and spread items in a single layer.
| Item | Temp | Time (Covered) | Broil Finish | Spices / Marinade | Method / Comments |
|---|---|---|---|---|---|
| Chicken Drumsticks | 375°F | 45–50 min | 5–7 min | Paprika, garlic, salt, pepper, lemon, oil | Tightly covered. Uncover and broil until skin chars. Flip once halfway (optional). |
| Chicken Thighs (bone-in) | 375°F | 40–45 min | 5–7 min | Paprika, cumin, chili, garlic, yogurt or oil | Covered first. Broil skin-side up for color. Very forgiving. |
| Chicken Breast (fall-apart) | 375°F | 55–65 min | Optional 3–4 min | Olive oil, salt, pepper, garlic, herbs OR tandoori marinade | Tightly covered. Add 2–3 tbsp water/broth/marinade. Shreddable and juicy. |
| Tandoori Chicken (bone-in) | 375°F | 50–55 min | 6–8 min | Yogurt, tandoori masala, ginger, garlic, lemon | Cover first so it doesn’t dry. Broil hard for that tandoori char. |
| Ground Chicken / Turkey Kabobs | 425°F | Not covered — 22–28 min | 3–5 min |
Tandoori spices, minced garlic, grated onion, chopped cilantro, salt, pepper (Optional: 1–2 tbsp yogurt for tenderness) |
Bake on a lightly oiled rack (best) or parchment-lined tray. Rotate once halfway. Broil until edges brown. Pull when fully cooked (165°F). |
| Shrimp (large) | 400°F | 8–10 min | Optional 1–2 min | Olive oil, chili, garlic, lemon | Foil packet or covered dish. Don’t overcook; pull as soon as pink and curled. |
| Salmon (fillet) | 375°F | 18–22 min | 1–2 min | Butter/olive oil, dill, garlic, lemon | Loose foil tent (not tight). Uncover and broil briefly for top color. |
| Rainbow Trout | 375°F | 20–25 min | 2–3 min | Butter, garlic, lemon, parsley | Cover first, then quick broil. Great with lemon slices inside/over top. |
| Catfish (fillet) | 375°F | 20–25 min | 2–3 min | Cajun spice OR paprika + garlic + onion powder | Covered keeps it tender. Uncover + broil for slight crust. |
| Item | Temp | Time (Covered) | Broil Finish | Spices / Flavor | Method / Comments |
|---|---|---|---|---|---|
| Potatoes (wedges/cubes) | 400°F | 30–35 min | 8–10 min | Olive oil, salt, paprika, garlic, rosemary | Cover to soften, then uncover + broil to crisp. Flip once before broiling. |
| Sweet Potatoes | 400°F | 25–30 min | 6–8 min | Olive oil, paprika, pepper (optional cinnamon) | Same method. Broil for caramelized edges. |
| Cauliflower (steaks/florets) | 400°F | 25–30 min | 6–8 min | Olive oil, cumin, paprika, garlic | Cover for tenderness, then broil for deep browning. |
| Carrots | 400°F | 25–30 min | 5–7 min | Butter/olive oil, thyme, honey | Cover first, then broil. Adds a “restaurant glaze” vibe. |
| Broccoli | 400°F | 12–15 min | 3–5 min | Olive oil, garlic, chili flakes, lemon | Short cover only. Over-covering can make it too soft. |
| Zucchini | 400°F | 10–12 min | 2–3 min | Olive oil, pepper, Italian herbs (optional parmesan) | Light cover (or no cover if thin). Broil for quick browning. |
| Yellow Squash | 400°F | 10–12 min | 2–3 min | Olive oil, paprika, garlic | Similar to zucchini. Keep single layer. |
| Brussels Sprouts | 400°F | 20–25 min | 5–7 min | Olive oil, salt, pepper, balsamic | Halve them. Cover first, then broil cut-side up for crisp edges. |
Note: Broil times vary by oven. Always watch closely during broiling.