Using a convection oven to cook or roast chicken is very easy but the temperature and cooking time will have to be reduced. These two factors do affect the overall quality of the chicken, no matter if a pan of wings or a whole bird is being cooked.
Benefits of Using a Convection Oven
There are a couple of advantages of cooking chicken in convection ovens instead of regular ovens, especially when it comes to roasting and baking. Convection oven recipes usually require lower temperatures and less time which makes meal preparation quicker and very energy efficient.
The following convection oven recipes are simple to make and very stress-free. The first recipe is for a whole chicken and it takes less than 90 minutes to roast. The second recipe is for chicken breasts and it cooks in about 30 minutes.
Convection Oven Roasted Chicken
1 (4-5 lb) roasting chicken
Fresh herbs – 1/4-inch sprig of marjoram, oregano, rosemary, thyme, etc.
1 small peeled onion, quartered (2 ounces)
1/2 teaspoon of freshly ground black pepper
4 slices of lemon zest (1/2-x-2-inches each)
1 tablespoon of extra virgin olive oil
1 peeled garlic clove, cut in half
1 tablespoon of fresh lemon juice
3/4 teaspoon salt (kosher)
1. Put the oven rack in the lowest position. Preheat oven to 400°F – use convection setting.
2. Remove the neck and giblets from the chicken’s cavity. Rinse the chicken thoroughly with cold water and then pat dry.
3. Put a baking rack into a foil-lined broiling pan and lightly spray the rack with non-stick cooking spray. Put 1/4 cup of water in the pan.
4. Tuck the chicken’s wings under and put the chicken on top of the rack in the broiler pan.
5. Mix the salt and pepper together. Rub one-half of it inside the chicken. Place the onion quarters, garlic halves, lemon zest, and herb sprigs inside the chicken.
6. Tie the legs together loosely. Rub the olive oil on the chicken along with the remaining pepper and salt mixture. Drizzle the chicken with the fresh lemon juice.
7. Put the chicken in the convection oven and roast it at 400°F for about 20 minutes, then reduce the oven temperature to 375°F. Continue roasting for about 11 minutes per pound (chicken’s weight multiplied by 11).
8. Before removing the chicken from the oven check the internal temperature using a cooking thermometer. The chicken needs to be 170°F when it is tested in the biggest part of the breast or 180°F when the dark meat is tested. The chicken is thoroughly cooked when the juices are clear. When done, turn the oven off and put the cooked chicken on a platter. Let the bird rest for about ten to fifteen minutes before serving. Do not cover the chicken with foil because the skin can lose its crispness.
Convection Baked Tangy and Sweet Chicken
6 skinless, boneless chicken breasts
1 cup of bottled Russian salad dressing
1 package of onion soup mix
2 tablespoons of mayonnaise
3/4 cup of apricot preserves
1. Preheat oven to 325°F on convection bake.
2. Rinse the chicken in cold water and pat dry. Put chicken breasts in a 9″ x 13″ or three quart baking dish.
3. Mix together the onion soup mix, preserves, dressing, and mayonnaise. Pour the mixture over the chicken breasts.
4. Convection Bake for about thirty minutes or until done. Check internal temperature to make sure the chicken is done.