CONVECTION OVEN ROAST CHICKEN (FOR TOASTER OVEN)
I replaced my regular toaster oven with a convection toaster oven a few years ago and I have to say it was the best thing I could have done. I have used this toaster oven extensively as it does help keep the kitchen cooler then using the big oven. I didn't have any lemons so used limes instead. I used a 5 pound chicken but a 3 1/2-4 pound chicken can also work here.
Provided by Chef Joey Z.
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the toaster oven rack to the lowest position in the oven. Preheat the oven to 400°F on the convection setting.
- Remove giblets and neck from cavity of chicken, reserve for another use or discard. Rinse chicken with cold water and pat dry.
- Place a baking rack into the broiling pan (that is lined with foil) add 1/4 cup water to the pan and lightly spray the baking rack with cooking spray.
- Tuck the wings under and place the chicken on the baking rack pan. Clean work surface and hands with soap and hot water before continuing.
- Combine the salt and pepper. Rub half the mixture in the cavity of the chicken; then place the herb sprig(s), garlic halves, onion quarters and lemon zest in the cavity of the chicken.
- Loosely tie the legs together. Rub the chicken with the olive oil and remaining salt and pepper. Drizzle with the lemon juice.
- Place the chicken in the oven and roast at 400°F for 20 minutes, then lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound longer.
- Considering my chicken was 5 lbs. I will roast it for 60 minutes. You will have to calculate the time according to your chicken's weight by multiplying 12 minutes times the size per pound of your chicken.
- The Internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat.
- Juices should run clear.
- Turn off oven and remove the chicken to a platter. Let stand 10 - 15 minutes before carving (may cover loosely with foil if desired, but skin will lose its crispness).
- Bon Appetit!
CONVECTION ROASTED CHICKEN
This is easy! If you don't have a convection option just roast it conventionally and it will be yummy.
Provided by Secret Agent
Categories Whole Chicken
Time 5h20m
Yield 1 chicken, 6 serving(s)
Number Of Ingredients 14
Steps:
- Kosher the chicken in very cold water with 1/2 cup kosher salt for at least two hours to 6 hours.
- Dry chicken very well inside and out and stuff with onion, carrot, celery, thyme and lemon.
- Separate skin from chicken breast, legs and thighs and push butter under and smoosh it down so it spreads a little.
- Mix salt, pepper, paprika, white pepper together and rub on outside of chicken.
- Put chicken into a zip baggie and refrigerate overnight.
- Next day, dry chicken again and sprinkle skin with corn startch. Set on a rack in a shallow pan breast side down (I use a cast iron skillet). Pour two cups of stock into the pan and roast at 275 conventional or 250 convection for 4 to 5 hours until the thigh meat registers at least 160.
- Flip bird breast side up for the last 30 - 45 minutes.
- A four pound bird will take about 4 hours and a five pounder will take about 5 hours. Do not judge by the time, judge by the thigh temperature.
- Serve with potatoes, rice or egg noodles.
Nutrition Facts : Calories 493.9, Fat 35.5, SaturatedFat 12.8, Cholesterol 158.3, Sodium 484, Carbohydrate 7.8, Fiber 1, Sugar 0.8, Protein 34.7
CONVECTION OVEN ROASTED CHICKEN
Convection oven is the best way of roasting a chicken. It also takes less time than regular oven baking.
Provided by Minuet99
Categories Main Dish
Time 2h
Yield 6
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees at Convection Roast setting or Convection Bake. 2. Rinse chicken and remove giblets. 3 Pat dry chicken. 4. Grease chicken with vegetable oil. 5. Rub chicken with salt, pepper, garlic and paprika. 6. Tuck wings in. No need to truss the bird. 7. pour 1-2 cups of water into the pan if using a rack. This is preferred. 8. Roast chicken at 400 degrees for 15 mins. 9. Lower temperature to 350 degrees and roast for another hour or 15 mins per pound. 10. Base every 15-20 mins, if desired. Check for bird temperature in the thigh.
Nutrition Facts : Calories 672 calories, Fat 47.8421389460804 g, Carbohydrate 0.427577708333333 g, Cholesterol 226.796185 mg, Fiber 0.141318751533826 g, Protein 56.34049638 g, SaturatedFat 13.1798727437143 g, ServingSize 1 1 Serving (305g), Sodium 211.890397666667 mg, Sugar 0.286258956799507 g, TransFat 3.98288280724118 g
EASY IDIOT PROOF CRISPY CONVECTION CHICKEN THIGHS
Make and share this Easy Idiot Proof Crispy Convection Chicken Thighs recipe from Food.com.
Provided by MGaige42
Categories Chicken Thigh & Leg
Time 1h15m
Yield 10 Thighs, 5 serving(s)
Number Of Ingredients 7
Steps:
- Honestly the above ingredient list is all approximate guesses. I just dumped stuff into the ziplock bag until it looked like seasoned flour.
- Take all ingredients above (except for chicken thighs) and dump into a gallon size resealable bag.
- close bag, shake to mix well.
- preheat your convection oven to 375 degrees Fahrenheit.
- Rinse and pat dry your chicken pieces.
- Then take chicken pieces (I did three at a time) and drop into your bag of homemade 'shake 'n bake and shake to coat evenly.
- lightly oil your broiling pan and then place chicken pieces with space around each one. I personally cooked 6 and then the remaining 4- because that's how much space I had in my broiling pan.
- place in convection oven set on BAKE (with convection on) at 375 degrees Fahrenheit for 60 minutes.
- Enjoy!
Nutrition Facts : Calories 539, Fat 29.6, SaturatedFat 8.2, Cholesterol 157.9, Sodium 223.8, Carbohydrate 28.8, Fiber 1.6, Sugar 0.9, Protein 36.8
HERB ROASTED CHICKEN (CONVECTION-MICROWAVE)
From the Sharp Carousel Convection Microwave Cookbook. Developed for convection microwave ovens between 700 & 1050 watts.
Provided by Tinkerbell
Categories Whole Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cream together margarine, garlic, Parmesan, sage, thyme & basil.
- Turn chicken breast side up and gently work your fingers under the skin at the openings on each side of the breast.
- Continue into thighs and legs and make the skin as smooth as possible.
- Using fingers, spread herb mixture evenly under the skin.
- Place chicken, breast side up on broiling trivet.
- Bake 9 to 13 minutes PER POUND on High Mix setting or until chicken next to bone is no longer pink.
PERFECT ROAST CHICKEN
The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
SIMPLE SLOW ROAST CHICKEN
Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 4h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
- Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
- Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.
Nutrition Facts : Calories 652.4 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 34.4 g, Fiber 2 g, Protein 62.3 g, SaturatedFat 9.6 g, Sodium 677 mg, Sugar 3.5 g
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