Convection Oven Roast Chicken Recipe


	2 Reviews	by: William Smith
Convection Oven Roast Chicken Recipe uses whole chicken, onion, butter, poultry seasoning, salt, and pepper in roasting this very tasty roast chicken recipe.
Food Category: Chicken and Fowl
Cuisine Origin: Northeastern

Servings:6	Nutrition facts:398 calories12.1 grams fat	Print Preview	Rate This Recipe
Prep Time: 15 Minutes
Cook Time: 1 Hours 30 Minutes
Total Time: 1 Hour 45 Minutes

INGREDIENTS

DIRECTIONS

Move your oven rack to the lowest position to allow plenty of room for your roasting pan and set the oven temperature to 350 °F. Place chicken on a large sheet pan, remove giblets, and pat dry with paper towels. This recipe may be cooked using portable convection ovens or air fryers. Adjust how the chicken is position based the appliance being used. An instant read thermometer with probe and cable to the outside of the oven is desirable for verifying internal temperature.
Melt butter, mix with minced garlic, 1/2 tablespoon poultry seasoning, 1/2 tablespoon salt and 1 teaspoon pepper. Place onion and aromatics in chicken's cavity. Sprinkle with remaining 1/2 tablespoon poultry seasoning, 1/2 tablespoon salt and 1 teaspoon pepper. Brush the entire exterior with the butter mixture.
Place the extra onion and additional aromatics (such as sliced carrots and apples) on the bottom of the roasting pan and place chicken on top (breast side up), taking care to tuck the chicken wings so that they don't dry out.
If your oven has a "Convection Bake or Roast" setting, turn it to 325 °F Convection (If not, just roast it on regular at 350 °F). Cook for 1.25-1.5 hours until the internal temperature of the thickest part of the chicken taken with an instant-read thermometer is 165 F and the skin is golden brown. Let chicken rest for 15 minutes (don't skip!). Carve. Serve.



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