system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5: Why does chicken that has bone in take longer to cook than chicken without bones?
gpt
The act of cutting out the bones exposes more of the meat to heat during cooking. All the surfaces that were in contact with the bone are now "outside" once the bone is removed. This allows more heat to flow into the meat so it cooks faster.

A whole bone-in piece is thicker and you need the inside temperature to heat up to a certain point to reduce food poisoning risk. Thicker pieces require longer times for the heat to penetrate.