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Home » Blog » Course » Convection Oven Roast Chicken

Convection Oven Roast Chicken

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Published: Sep 7, 2022 by Andrea + Stef ·

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Juicy and flavorful roast chicken, seasoned with a homemade spice rub and cooked to perfection in the convection oven.
Jump to Recipe
whole roast chicken with fresh herbs

We enjoy cooking convection oven roast chicken, because it is easy to make, bursting with flavor, and incredibly juicy. Roast chicken only needs 5 minutes of prep time and then cooks completely hands off. While this flavorful chicken with crispy skin goes well with almost all sides, we love serving it with mashed potatoes, roasted vegetables and crusty white bread. This amazing roast chicken convection oven recipe will soon be a staple in your dinner rotation.

Table of Contents

  • Benefits Of A Convection Oven
  • Why You’ll Love This
  • Ingredients
  • Instructions
  • Stef says….
  • Recommended Tools
  • Recipe Tips
  • How To Store
  • Andrea says….
  • Common Questions
  • Convection Oven Roast Chicken Recipe
roast chicken on a serving platter with sprigs of rosemary

Benefits Of A Convection Oven

The primary difference between a convection oven and a conventional oven is the way the heat is distributed. A general rule of thumb for convection cooking is to cook your food 25°F less than the recipe calls for in a traditional oven. You will also need to adjust cook time because cooking is generally quicker.

  • The circulating air helps dishes cook evenly, even on multiple racks.
  • You should not have to rotate dishes between racks if you are cooking multiple things.
  • The movement of the air promotes browning and crisping.
  • The circulating hot air can accelerate baking and roasting times.
  • Great for cooking a variety of dishes all at once. You can cook your roast chicken and roast your potatoes and even add another tray on another rack.
whole roast chicken with fresh herbs

Why You’ll Love This

  • Notable: Juicy roast chicken with crispy skin that is tender and full of flavor
  • Main Ingredients: whole chicken, olive oil, and spices
  • Cooking Method: oven baked
  • Nutrients: 18g of protein per serving
  • Cooking Time: 5 minutes of prep time and 60-80 minutes of cooking time
  • Pairs well with: roasted vegetables, potatoes, rice, crusty white bread
  • Diets: keto friendly, gluten free, dairy free
  • Special Equipment Needed: instant read thermometer, sheet pan
convection oven roasted chicken on a plate with fresh herbs
convection oven roast chicken on a baking rack with rosemary

Ingredients

You may have all of these convection oven roast chicken ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

  • Pantry Ingredients: olive oil
  • Meat Ingredients: whole chicken
  • Spices: black pepper, sea salt, dried parsley, dried thyme, smoked paprika, garlic salt, onion powder
ingredients for roast chicken

WHAT TO MAKE NEXT: We recommend serving this scrumptious and juicy roast chicken with a healthy side dish such as Air Fryer Roasted Vegetables. We also love our flavorful Air Fryer Broccoli and Green Beans with this chicken.

Instructions

This section shows how to cook roast chicken in the convection oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: Firstly, preheat the convection oven to 350°F, rinse and pat the chicken dry with a paper towel.

rubbing olive oil over a whole chicken
roast chicken spices combined in a bowl

SEASON THE CHICKEN: Rub olive oil all over the chicken. Then combine all the spices in a small bowl. Next, gently rub the spice mixture all over the chicken.

spreading spices all over the chicken
seasoned and trussed chicken on a baking rack over a roasting pan

COOK: Place the chicken onto a baking rack over a roasting pan or baking sheet. Place into the center of the convection oven and bake for 1 hour. Check the internal temperature of the chicken. It should reach 165°F. It should take about 60-80 minutes to fully cook the chicken. Remove from the oven and let rest for 5 minutes before serving.

Stef says….

I love roasting whole chickens, because they are easy to make and taste wonderful. But even after the yummy meat is eaten you can still make the most flavorful Homemade Chicken Stock using the leftover bones.

cooked chicken on a baking rack over a roasting pan
convection oven roasted chicken on a plate with fresh herbs

WHAT TO MAKE NEXT: If you love roasting whole chickens then you’ll love Stef’s Herb Roasted Chicken Recipe. This flavor-bursting one-dish meal will fill your home with the most delicious aroma and is a must have for your recipe box.

Recommended Tools

Sheet pan or roasting pan with a baking rack – We recommend using a baking rack rather than setting the chicken right on the pan as it allows the heat to circulate under the chicken ensuring even cooking. Additionally, it helps crisp up the skin all around the chicken.

Recipe Tips

Follow these tips to make the best convection oven roast chicken.

  • Tip: Pat the chicken dry thoroughly. Only dry chicken skin absorbs the seasonings properly and turns nice and crispy during cooking.
  • Tip: Truss the chicken. Tying the drum sticks together with some kitchen twine ensures even cooking and a well shaped cooked chicken.
  • Tip: Make sure the skin of the chicken doesn’t burn. Loosely tent the chicken with aluminum foil if it browns too quickly.
  • Tip: Don’t skip the resting time. A 5-10 minute rest will seal in the juices and make the chicken extra juicy.
  • air fryer lemon pepper chicken thighs piled on a platter.

    Air Fryer Lemon Chicken

  • Plate full of air fryer boneless skinless chicken thighs cooked perfectly.

    Air Fryer Boneless Skinless Chicken Thighs

  • Air Fryer Chipotle Chicken Wings

  • cheese oozing out of air fryer chipotle chicken stuffed pasta shells

    Air Fryer Chipotle Chicken Stuffed Pasta

How To Store

Refrigerate: Store leftover baked chicken in an airtight container or ziploc bag in the refrigerator for up to 3 days.

Freeze: You can freeze leftover oven-roasted chicken in an airtight and freezer safe container or ziploc freezer bag. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

whole roasted chicken on a serving platter with fresh herbs

Andrea says….

Sometimes there is not enough time to roast a whole chicken. Then I usually opt for one of my favorite 21 Whole Chicken Breast Recipes. Take a look if you are looking for boneless skinless chicken breast recipes that are all flavorful, moist and full of juices.

Common Questions

Do I have to truss a chicken before roasting?

While this is of course optional, we recommend at least tying the drumsticks together. This helps the chicken to cook evenly and keep a nice shape during the cooking process.

Is it very important to let the chicken rest after cooking?

YES. We highly recommend letting the whole chicken rest for 5-15 minutes after taking it out of the oven. This will help conclude the cooking process and give the juices time to redistribute themselves, ensuring a moist and juicy chicken.

How do I carve a chicken?

A popular way to carve a chicken is to cut off the entire chicken thighs first. Then cut the drumsticks of the thigh pieces. Next, carve off the breast pieces, by finding the chicken’s breastbone and cutting in a downward motion on each side. Finally cut the wings off the chicken. Arrange the pieces on a platter and serve.

How long to cook a 5 pound chicken in convection oven?

We like to cook our chicken at 350°F in the convection oven. The amount of time it takes varies slightly depending on the size of the chicken and the internal temperature of the chicken before you begin cooking. A 5 pound chicken should take about 60-80 minutes in the convection oven.

whole roast chicken with fresh herbs
5 from 26 votes

Convection Oven Roast Chicken Recipe

Author Andrea + Stef

Course Main Dish
Cuisine American
Prep Time 5 minutes minutes
Cook Time 1 hour hour 20 minutes minutes
Total Time 1 hour hour 25 minutes minutes
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8 servings
Juicy and flavorful roast chicken, seasoned with a homemade spice rub and cooked to perfection in the convection oven.
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Equipment

  • baking sheet or roasting pan with a baking rack
  • small mixing bowl

Ingredients
  

  • 1 whole chicken
  • 2 tbsp olive oil
  • ½ teaspoon coarse black pepper
  • ½ teaspoon sea salt
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 teaspoon garlic salt
  • ½ teaspoon onion powder

Instructions

  • Preheat convection oven to 350°F.
  • Rinse and pat chicken dry with a paper towel.
  • Rub olive oil all over the chicken.
    rubbing olive oil over a whole chicken
  • In a small bowl, combine all the spices. Then, gently rub the spices all over the chicken.
    spreading spices all over the chicken
  • Place the chicken into a roasting pan or baking sheet with a baking rack on it. Place into the center of the convection oven.
    seasoned and trussed chicken on a baking rack over a roasting pan
  • Bake for 1 hour. Check the internal temperature of the chicken. It should reach 165°F.
    readily cooked roast chicken on a baking rack
  • Cook until chicken is fully cooked. It should take about 60-80 minutes. Remove from the oven and let rest for 5 minutes before serving.
    roast chicken on a serving platter

Notes

  • If your chicken begins to brown too much, gently tent it with aluminum foil to prevent the skin from burning.
  • Cooking times will vary depending on the size of the chicken.
  • For more flavorful chicken meat, gently lift the chicken skin up and rub the spices under the skin on the chicken breast.
  • Cooking the chicken at a higher temperature will result in a dryer chicken meat.

Nutrition

Calories: 237kcal | Carbohydrates: 0.3g | Protein: 18g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 503mg | Potassium: 187mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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    Comments & Reviews

  1. Anne says

    March 8, 2023

    March 08, 2023 at 11:43 pm

    Easiest, most crispy and delicious roast chicken. Seems foolproof as long as you cook it long enough. Also I would season the inside well. Yum!

    Reply
  2. Janice Rauen says

    March 30, 2023

    March 30, 2023 at 2:14 pm

    im making this whole chicken in the oven do i add water to the pan to roast the chicken

    Reply
    • stef says

      January 23, 2025

      January 23, 2025 at 8:16 pm

      Hi Janice, I don’t ever add water to the pan unless I’m cooking vegetables like carrots and onions in the pan as well. Then, I might add 1/4-1/2 cup of water in the pan with the veggies.

      Reply
  3. Janice Rauenim making this recipe for supper do i put water in the bottom of the pan says

    March 30, 2023

    March 30, 2023 at 2:18 pm

    making this 4 supper tonitedo i put water in the bottom of the roasting pan

    Reply
  4. Patty W says

    July 11, 2023

    July 11, 2023 at 9:42 pm

    Hi Anne, you say if you cook it long enough. How long did yours take to get cooked all the way through? I am very uneasy about undercooked chicken due to a past experience.

    Reply
    • stef says

      January 23, 2025

      January 23, 2025 at 7:54 pm

      Hey Patty, do you have a digital thermometer? I use it all the time to make sure my meat is cooked completely. Check the thickest part of the breast and down next to the leg – once it hits 165°F, it’s perfect.

      Reply
  5. Evelyn Waldroupe says

    August 20, 2023

    August 20, 2023 at 3:47 pm

    It was delicious! I will use this recipe again!

    Reply
  6. Tammy says

    November 23, 2023

    November 23, 2023 at 9:40 pm

    Turned out so well! Very easy basic recipe. I went one step further and stuffed cavity with pineapple, we have been doing this for years with turkeys, it worked really well with chicken too.

    Reply

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