How long to cook chicken in convection oven?

This foolproof technique yields PERFECT baked chicken thighs with the most delectably crispy skin and juicy meat – every single time!

It’s time to master making perfect baked chicken thighs once you’ve mastered making the perfect baked chicken breast!

During recipe testing, we identified four essential steps to produce the ideal crispy baked chicken thighs that are juicy and tender on the inside and crispy on the outside. This recipe has been tested 15 times, to absolute perfection.

The best crispy baked chicken thighs you’ve ever had are made with this no-fail recipe using the ideal temperature, spice rub, and cooking time.

You can find more of my recipe videos on my YouTube channel. Watch the video below to learn all the tips and tricks for making perfect baked chicken thighs.

Heat oven to 400°F. If desired, line a rimmed baking sheet with foil; then position a wire rack on top of it. Transfer chicken thighs to a big bowl after thoroughly drying them with a paper towel.

Transfer, skin side up, to the wire rack on the baking sheet after thinly coating with oil.

Cooking time for baked chicken depends on the size of the thighs and the oven setting you use:

Use a digital thermometer in the thickest part of the chicken thigh to check that the meat is thoroughly cooked. When it registers 165°F, they are done!.

Our tried-and-true method for baking chicken that is juicy and perfect is to cook it at a higher temperature to seal in all the juicy flavors!

No, it’s best to cook uncovered if you want juicy, tender meat and crispy skin.

This recipe calls for a 400°F oven, which is too hot for glass, so I recommend using metal. I advise using a sturdy baking sheet rather than a dish because it promotes proper air circulation around the chicken breasts during baking.

How long to bake chicken thighs?

In order to achieve the ideal balance of crispy skin and juicy chicken, this recipe bakes at 400°F.

The size of your chicken thighs and the oven setting you use will determine how long to bake them for.

For the crispiest chicken thighs, we strongly advise using your oven’s convection setting.

How long to bake chicken thighs at 400°F

convection– 25-35 minutes (small- 25 minutes, large- 35 minutes), no need to broil

non-convection– 35-40 minutes (small-35 minutes, large- 40 minutes), broil until skin is crispy

These flavorful, crispy baked chicken thighs are SO adaptable and go well with a variety of dishes. Here are our faves:

Fridge – Cool completely, then store in an air tight container in the fridge for up to 4 days.

Freezer – Cool completely, then wrap in plastic wrap or parchment paper. Store in a larger meal prep container or freezer bag. Freeze for up to 3 months.

Reheat – heat up single servings in the microwave until steaming hot. Warm larger portions in a covered dish in a 350°F oven for 15-20 minutes, until warmed through. Crisp up under the broiler or in an air fryer

To prepare meals and freeze chicken marinades, use these silicone storage bags from Stasher, which hold a half gallon.

If you made it, be sure to leave a comment and give the recipe a star rating on social media and tag me @sweetpeasandsaffron!

▢ 2 lbs bone-in, skin on chicken thighs roughly 6 thighs

▢ 1 tablespoon olive oil or avocado oil

▢ 1 teaspoon onion powder

▢ 1 teaspoon garlic powder

▢ ½ teaspoon pepper

▢ ½ teaspoon salt

▢ ½ teaspoon oregano

▢ ½ teaspoon basil

Prepare – Heat oven to 400°F. Line a rimmed baking sheet with foil (if desired); and place a wire rack on it. Blot chicken thighs with paper towel until they are completely dry, then transfer to a large bowl.

Add oil – Toss with oil until thinly coated, then transfer, skin side up, to the wire rack on the baking sheet.

Rub – Stir together rub, then sprinkle over thighs. Rub it in using your hands.

Bake – Bake chicken in the oven: cook time will depend on the size of your thighs and the oven setting you use:1. Convection – if you use convection, your thighs will take between 25-35 minutes earlier and you will not need to broil2. Bake – if you do not have convection setting on your oven, your thighs will be ready between 35-40 minutes and you will need to broil 2-4 minutes to get that crispy skin.

Serve – Check that your chicken is cooked through to reach an internal temperature of 165°F by measuring with a digital thermometer. Allow to rest for 5 minutes before serving.

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.

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.

I believe that recipes for convection ovens that call for marinating produce the best dishes because the moisture that marinating adds to the meat Additionally, it’s crucial to always check the internal temperature of chicken or any other type of meat after removing it from a convection oven, as the article suggests. Heavanet February 20, 2014.

Understanding the convection system’s fundamental principles is usually the first step in successfully cooking chicken in a convection oven. In traditional ovens, the chamber’s main heating elements are typically one or two. As a result, the oven’s various components may occasionally experience slightly different temperatures. Things are different in a convection situation. Here, the heat is continuously dispersed by a central fan, ensuring even cooking at the top, bottom, or center.

Most recipes are designed for conventional ovens. When cooking chicken in a convection oven, one of the first things a chef must do is adjust the timing and possibly the temperature to account for the different heat distribution. Most experts recommend one of three options. Chefs can cook a recipe for the same amount of time at the same temperature, for the same amount of time at a lower temperature, or for slightly less time at a slightly lower temperature. The dish being prepared determines how much lower things should go in general.

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A convection-roasted chicken will be incredibly flavorful and juicy, very simple to prepare, and best of all, you can cook a number of side dishes in the oven at once for a quick and delectable meal. Which oven mode to use, what kind of pan to use, timing, including resting, and the ideal temperature are crucial factors to take into account.

Due to the fact that recipes don’t specify the equipment we are using to prepare them, there are some crucial suggestions to ensure success that are typically left out.

4 tbsp softened unsalted butter mixed with

Old Bay seasoning, one tablespoon (the paprika in this seasoning gives the chicken a nice color)

Optional

1 small peeled yellow onion to stuff into the cavity

2 sprigs fresh thyme or rosemary

Begin by seasoning the chicken and let it sit out of the refrigerator for at least an hour before cooking. Spreading some softened butter mixed with your preferred seasoning, under the skin and on the skin will yield a flavorful bird with crisper skin.

Be sure to roast the chicken on a rack in a shallow pan, this ensures the juices stay in the bird and allows the heated air to circulate around the chicken, cooking it evenly.

No need to tie the legs up tight, just poke a skewer through the legs to balance the chicken. If the legs are tied too close to the body the cooking time will need to be increased for the heat to penetrate into that area, resulting in a drier bird.

Always begin by arranging the oven racks to accommodate all the dishes you plan to cook in the oven.

Heat the oven in the Convection Roast or Convection Bake mode 400 degrees and roast the chicken for 15 minutes. Decrease the oven temperature to 350 degrees for the remainder of the cooking time, approximately 45 minutes. Baste the chicken halfway through to help crisp the skin.

Because Convection cooks from the edge to the center, if the temperature is too high you risk overcooking the edges while the center may not be cooked through.

Plan approximately 1 hour for roasting a 4 – 5lb chicken and add 10 minutes resting time and 5 – 8 minutes carving time. Plan approximately 45 minutes for smaller chickens. Remember the internal temperature will rise by about 10 degrees while the chicken is resting so it’s safe to take it out of the oven once the internal temperature registers 165 degrees.

When carving the chicken if you notice a little redness in and around the bone don’t be alarmed, this is a characteristic of Convection cooking. As long as the meat is cooked this is perfectly safe.

Plan the cooking time for the oven side dishes so they will be ready to serve when the chicken has rested, been carved and is ready to serve.

Cooking Chicken in the Convection Oven | RV Living | RV Life