Best 2 Convection Roasted Chicken Recipes

**Convection Roasted Chicken: A Flavorful and Juicy Delight**

Savor the succulent taste of convection roasted chicken, a culinary masterpiece that combines crispy skin, tender meat, and a delightful aroma. Discover the secrets of achieving perfectly roasted chicken using a convection oven, ensuring even cooking and a mouthwatering golden-brown finish. Unlock the culinary expertise of expert chefs as they guide you through three distinct yet equally tantalizing recipes. Embark on a flavor-filled journey, experimenting with a classic herb-infused roast, a tantalizingly spicy peri-peri chicken, and a zesty lemon-herb variation. Elevate your chicken roasting skills and impress your family and friends with this flavorful and juicy dish.

Let's cook with our recipes!

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

HERB ROASTED CHICKEN (CONVECTION-MICROWAVE)

Herb Roasted Chicken (Convection-Microwave) image

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

Ingredients

3 tablespoons butter, softened (or margarine)
1 garlic clove, minced
3 tablespoons parmesan cheese, grated
1/2 teaspoon ground sage
3/4 teaspoon thyme leaves
3/4 teaspoon basil leaves
5 -6 lbs roasting chickens

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.

Tips:

Brine the chicken: This helps to keep the chicken moist and flavorful. You can brine the chicken in a simple solution of water, salt, and sugar for several hours or overnight.
Use a cooking rack: This allows the air to circulate around the chicken, resulting in a more evenly cooked bird.
Season the chicken generously: Use a combination of salt, pepper, and your favorite herbs and spices. You can also rub the chicken with olive oil or butter to help it brown.
Cook the chicken at a high temperature: This helps to create a crispy skin and juicy meat. The ideal temperature for convection roasting chicken is 425 degrees Fahrenheit.
Check the chicken regularly: Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before carving: This allows the juices to redistribute throughout the bird, resulting in a more tender and flavorful chicken.

Conclusion:

Convection roasting is a great way to cook chicken. It produces a crispy skin, juicy meat, and flavorful chicken that is perfect for any occasion. By following these tips, you can achieve perfectly roasted chicken every time.