Convection Oven Roast Chicken
Convection chicken roast to perfection is sure to impress and is so easy to prepare. Roasting in a convection oven is the best way to get crispy golden skin, savory dark meat and tender white meat, with no basting required. And, it takes less time to cook than in a conventional oven!
Servings: 6 servings
Calories: 189kcal
Ingredients
- 1 whole chicken
- 2 tablespoons butter based on a 4-5 pound bird
- 2 tablespoons chicken rub try this All-Purpose Seasoning or use your favorite poultry rub.
- 2 cups fresh aromatics whole herbs, spices, fruit and vegetables. See Stuffing a Chicken in post for recommendations.
Instructions
- Preheat oven to 350 °F on the convection setting.
- Pat the skin dry. This allows the butter to adhere to the surface.
- Season the cavity with poultry rub and stuff with aromatics.
- Brush the surface with melted butter.
- Sprinkle rub over the buttered skin.
- Place on a roasting rack (if using), with the chicken breast side up, and place in the roasting pan.
- Optional: Truss the chicken. Tie the legs together with kitchen twine. This is more for visual appeal than anything. It will cook evenly whether trussed or not.
- Bake on convection on a center rack until the internal temperature of the stuffing and the thickest portion of the thigh and breast (without touching the bone) all reach 165℉. This will take between 50-90 minutes depending on the size of the bird and how much the cavity is stuffed. See Cooking Time in post.
Notes
Expert tips
- If the skin begins to get too browned, cover those areas with foil during the cooking process. If you turn off the convection setting and simply use the roast setting, the temperature in the oven will decrease and the bird will take longer to cook.
- Start with a fully thawed bird. If it's slightly frozen on the inside, you can use the cold water thawing method to finish the thawing process. If it is still partially frozen when going in the oven, the exterior will get overcooked by the time the interior temperature reaches 165°F.
- Use a cold bird for best results. It does not need to reach room temperature before preparing. The melted butter should have the opportunity to harden a bit on the skin before applying the rub.
Resting time
It’s best to rest the bird for 10-15 minutes before carving. Tent with foil and let it sit at room temperature. The internal temperature will continue to rise during part of the resting process, called carryover cooking. When the temperature begins to fall, the juices will re-absorb into the muscle fibers, making the meat tender and juicy. Resting also makes the bird easier to carve. See post for more information on Thawing, Stuffing, How long to Cook, Leftovers Ideas and How to Use the Carcass.Nutrition
Serving: 4ounces | Calories: 189kcal | Carbohydrates: 0g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 62mg | Potassium: 179mg | Fiber: 0g | Sugar: 0g | Net Carbs*: 0g
https://radfoodie.com/convection-oven-roast-chicken/
