Convection Roasted Chicken Recipes
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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!
SIMPLE BAKED CHICKEN BREASTS
Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 0.1 g, Cholesterol 67.2 mg, Fat 9.6 g, Protein 24.5 g, SaturatedFat 1.7 g, Sodium 1418.2 mg
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
SPATCHCOCK ROASTED CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.
- Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.
- Let the chicken rest 5 minutes before serving.
11 BEST THINGS YOU CAN MAKE IN A CONVECTION OVEN
Once you try these convection oven recipes, you'll want to skip the regular oven! From potatoes to vegetables to chicken, the convection oven always delivers.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 11
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
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
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- Place the chicken drumsticks on a baking sheet sprayed with nonstick cooking spray. Season the drumsticks with your favorite herbs and spices such as rosemary, garlic powder, cumin or thyme.
- Transfer the baking sheet into the preheated convection oven. Place a shallow roasting pan on the rack directly underneath the chicken drumsticks; this will improve heat circulation in the oven.
- Roast the chicken drumsticks until a meat thermometer inserted into the fattest part of the leg reads between 170 and 175 degrees Fahrenheit. The total cooking time can vary depending on how many drumsticks you're cooking at one time, however.
- Remove the chicken drumsticks from the convection oven, transfer them to a serving platter and serve them immediately. Things You'll Need. Baking sheet.
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