We like to prepare roast chicken in a convection oven because it is simple, flavorful, and incredibly juicy. Only five minutes are required for preparation before the chicken is completely hands-free. Although almost all sides pair well with this flavorful chicken’s crispy skin, we prefer to serve it with mashed potatoes, roasted vegetables, and crusty white bread. You’ll soon make this incredible roast chicken convection oven recipe a regular for dinner.
The way heat is distributed in a convection oven differs significantly from a conventional oven. A general guideline for convection cooking is to cook food at a temperature of 25°F lower than what the recipe specifies for an ordinary oven. Additionally, since cooking generally takes less time, you will need to adjust the cook time.
You might already have all of these ingredients for a convection oven roast chicken in your refrigerator or pantry, so you won’t need to go shopping. To print the recipe, refer to the ingredient amounts on the recipe card below.
What to make next: Try serving this delicious and juicy roast chicken with Air Fryer Roasted Vegetables for a nutritious side dish. We also enjoy serving this chicken with our flavorful Air Fryer broccoli and green beans.
With detailed instructions and photos, this section demonstrates how to roast a chicken in a convection oven. See the recipe in the recipe card below for comprehensive step-by-step directions, pictures, and nutritional data. You can print the recipe with or without photos.
Preheat the convection oven to 350 degrees Fahrenheit before rinsing and drying the chicken with a paper towel.
SEASON THE CHICKEN: Rub olive oil all over the chicken. Then combine all the spices in a small bowl. Next, gently rub the spice mixture all over the chicken.
PUT THE CHICKEN ON A BAKER’S RACK OVER A ROASTING PAN OR BAKESHEET TO COOK. Place in the convection oven’s center and bake for one hour. Check the internal temperature of the chicken. It should reach 165°F. Chicken should be fully cooked in 60 to 80 minutes. Before serving, take the dish out of the oven and let it rest for five minutes.
I enjoy roasting whole chickens because they are simple to prepare and delicious. But even after you’ve finished the delicious meat, you can still use the leftover bones to make the most flavorful homemade chicken stock.
WHAT TO COOK NEXT: Stef’s Herb Roasted Chicken is a delicious recipe if you enjoy roasting whole chickens. This flavor-packed one-dish meal is a must-have for your recipe collection and will fill your home with the tastiest aroma.
We advise using a baking rack rather than placing the chicken directly on the pan because it allows the heat to circulate under the chicken and ensures even cooking. Additionally, it aids in making the skin around the chicken crisp.
Refrigerate leftover baked chicken for up to three days in an airtight container or ziploc bag.
Freeze: In an airtight freezer-safe container or ziploc freezer bag, you can store leftover oven-roasted chicken for later use. Freeze for up to 3 months.
A whole chicken cannot always be roasted in the allotted time. After that, I typically choose one of my top 21 Whole Chicken Breast Recipes. If you want to find boneless, skinless chicken breast recipes that are all flavorful, moist, and bursting with juices, look at this.
Although obviously optional, we advise at the very least tying the drumsticks together. As a result, the chicken cooks more uniformly and maintains its attractive shape.
YES. After removing the whole chicken from the oven, we strongly advise allowing it to rest for 5 to 15 minutes. By doing so, the cooking process will be completed and the juices will have time to redistribute, resulting in a moist and juicy chicken.
Cutting off the entire chicken thighs before carving a chicken is a common practice. Then cut the drumsticks of the thigh pieces. The breast pieces should then be removed by finding the chicken’s breastbone and cutting downward on each side. Finally cut the wings off the chicken. Arrange the pieces on a platter and serve.
In the convection oven, we prefer to cook our chicken at 350 degrees. The length of time varies slightly according to the size of the chicken and its internal temperature prior to starting to cook. In the convection oven, a 5 pound chicken should bake for 60 to 80 minutes.
Share it on Instagram and subscribe to our Pinterest board for more creatively straightforward recipes.
What to make next: Try serving this delicious and juicy roast chicken with Air Fryer Roasted Vegetables for a nutritious side dish. We also enjoy serving this chicken with our flavorful Air Fryer broccoli and green beans.
I love roasting whole chickens, because they are easy to make and taste wonderful. But even after the yummy meat is eaten you can still make the most flavorful Homemade Chicken Stock using the leftover bones.
Sometimes there is not enough time to roast a whole chicken. Then I usually opt for one of my favorite 21 Whole Chicken Breast Recipes. Take a look if you are looking for boneless skinless chicken breast recipes that are all flavorful, moist and full of juices.
Refrigerate leftover baked chicken for up to three days in an airtight container or ziploc bag.
We advise using a baking rack rather than placing the chicken directly on the pan because it allows the heat to circulate under the chicken and ensures even cooking. Additionally, it aids in making the skin around the chicken crisp.
The most important considerations when cooking chicken in a convection oven are time and temperature. Whether it is a whole bird or just a pan of wings, both of these variables will have an impact on the final product’s quality. In terms of baking and roasting, using a convection oven to cook chicken has many benefits over using a standard oven. Meal preparation is usually quicker and more energy-efficient with convection ovens because they need less time and lower temperatures. Simple instructions and attention to every detail can help to make the process stress-free and simple.
In general, thicker chicken pieces will require a little more time to cook, especially if they are bone-in. Consider that boneless, skinless breasts are frequently completed much more quickly than some of their counterpart pieces. The two main things to look out for are browning on the top and clear juices. If there is any sauce or marinade on the breasts, it should be bubbling.
It’s typically advised to begin cooking breasts at 350°F (176°C), but there is a lot of flexibility in this. Look at the recipe first, as some preparations, especially those with thick sauces or those served with vegetables, may require higher oven temperatures while others, such as those with bare breasts, may benefit from a slightly lower oven temperature.
Convection oven cooking a whole chicken can be a great way to maintain a tender and juicy interior while giving it a golden, crispy exterior. Whole chickens should typically be cooked for 15 minutes per pound (roughly 0). 45 kg) in a convection oven heated to 375°F (190°C). Depending on the size of the bird, using a roasting pan that allows the heat to penetrate all sides at once might make sense. Regularly turning the meat in a regular pan can replicate this effect.
Although convection baking is a good way to encourage even cooking, no technique is 100% reliable. Before taking chicken out of the oven and definitely before serving it, it is a good idea to check its internal temperature. The majority of experts on food safety concur that chicken and other poultry should be cooked to an internal temperature of 165°F (74°C). If the chicken was initially frozen or partially frozen, this is something to keep an eye out for in particular. Even though the exterior may appear crisp and delicious, if the interior is underdone, the dish could seriously harm you or give you stomach pains.