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Convection Oven Roast Chicken For

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Ingredients

Adjust Servings:
1 (5 lb) roasting chickens
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
fresh herb (rosemary, thyme, oregano, marjoram, etc.,1/4-inch sprig)
1 garlic clove, peeled and cut in half
1 small onion, peeled and quartered (about 2 ounces)
4 slices lemon zest (1/2-x-3-inches each)
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice

Nutritional information

830.6
Calories
553 g
Calories From Fat
61.5 g
Total Fat
17.1 g
Saturated Fat
267.4 mg
Cholesterol
577.1 mg
Sodium
2.3 g
Carbs
0.4 g
Dietary Fiber
0.8 g
Sugars
63.1 g
Protein
393 g
Serving Size

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Convection Oven Roast Chicken For

Features:
    Cuisine:

    Put*

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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. used a 5 pound chicken but a 3 1/2-4 pound chicken can also work here.,Put*,Do I pit my toaster oven on bake, broil, or toast


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    Steps

    1
    Done

    Place the Toaster Oven Rack to the Lowest Position in the Oven. Preheat the Oven to 400f on the Convection Setting.

    2
    Done

    Remove Giblets and Neck from Cavity of Chicken, Reserve For Another Use or Discard. Rinse Chicken With Cold Water and Pat Dry.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    Loosely Tie the Legs Together. Rub the Chicken With the Olive Oil and Remaining Salt and Pepper. Drizzle With the Lemon Juice.

    7
    Done

    Place the Chicken in the Oven and Roast at 400f For 20 Minutes, Then Lower the Temperature to 375f and Continue to Roast For an Additional 12 Minutes Per Pound Longer.

    8
    Done

    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.

    9
    Done

    the Internal Temperature of the Chicken Should Be 170f When Tested in the Breast, and 180f When Tested in the Dark Meat.

    10
    Done

    Juices Should Run Clear.

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    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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