Convection Oven Roast Chicken (For Toaster Oven)

Recipe by Chef Joey Z.
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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