Tetracyclines (TCs) are licensed for use in a wide range of livestock species including chicken, and can be administrated either orally or by injection , resulted in the presence of TCs residues in their edible tissues, intended for human consumption, causing a health threat. Hence, the stability of TCs residues in chicken tissues under cooking conditions is an important research area. The present study was conducted to determine the effect of different cooking process like boiling, roasting and microwave on muscle tissue and liver of 40 broiler chicken which experimentally injected by oxtetracycline for 3 successive days and analyzed by HPLC. The obtained results showed a reduction in concentration of oxytetracycline residues after different cooking process. Microwave process showed the highest reduction effect on TCs residues followed by boiling and roasting finally process with average mean values of 1032±405, 2392±1039 and 3297±1357ng /g for breast respectively with reduction percentage of 75.4%, 42.3%, and 31.4%for microwave, boiling, and roasting, respectively. While the average mean values for thigh (2142±899, 4585±1699, and 6592±2335 ng /g for microwave, boiling, and roasting, respectively) moreover , Liver samples recorded 8473±4031, for boiling and 6975±2079 ng /g for roasting. The results show significant reduction (p<0.05).in the antibiotic residues after both boiling ,roasting and microwave processes for oxytetracycline residues. in this study microwaving had a great effect on reducing OTC residues. Generally, sufficient cooking temperature and time can have a significant effect on the reduction of TCs residues and provides an additional margin of safety for consumers.