Convectionovenroastchickenfortoasteroven Recipes

CONVECTION OVEN ROAST CHICKEN (FOR TOASTER OVEN)

Convection Oven Roast Chicken (For Toaster Oven) image

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

Ingredients

1 (5 lb) roasting chickens
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
fresh herb (rosemary, thyme, oregano, marjoram, etc.,1/4-inch sprig)
1 garlic clove, peeled and cut in half
1 small onion, peeled and quartered (about 2 ounces)
4 slices lemon zest (1/2-x-3-inches each)
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice

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 OVEN ROASTED CHICKEN

Convection oven roasted chicken image

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

Ingredients

1/2 teaspoon Kosher Salt
1/2 teaspoon Freshly ground pepper
1/2 teaspoon Garlic powder
1/2 teaspoon Paprika
1 tablespoon Vegetable oil
4 pounds Chicken whole

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

CONVECTION ROASTED CHICKEN

Convection Roasted Chicken image

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

Ingredients

4 lbs chicken
1/2 onion
1/2 carrot
1 celery rib
1 sprig thyme
1/2 lemon
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/2 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon cayenne (more or less)
1/4 cup butter (2 TB, more or less)
1/4 cup cornstarch
2 cups stock

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

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