Perfect Convection Rosemary & Garlic Chicken
- Cook time:
- Prep time:
- Total time:
- Yield: 4 Servings
- 1 4–5 lb. whole chicken, giblets removed, washed, and thoroughly dried
- 3 springs fresh rosemary, leaves removed and finely chopped
- 2 cloves garlic, finely chopped
- ½ teaspoon kosher salt
- 1 teaspoon grapeseed oil
Plan for one hour to cook a 4–5 lb. chicken and 1¼ hours for a larger chicken. Be sure to allow at least ten minutes resting time before carving the chicken.
Cooking Mode: Choose Convection Roast or Convection Bake
For best results when roasting a chicken in Convection, begin cooking at a high temperature of 400° for 15 minutes then reduce the temperature to 350° for the remainder of the cooking time. The circulating heat in a Convection oven penetrates food from the rim to the core, so cooking at too high temperatures can result in overdone edges and an underdone interior. It’s best to let the legs swing free so the heat can cook the chicken through between the leg and the breast.
When using Convection Roast or Convection Bake, begin cooking the chicken on rack position 1 where it will get extra heat from the concealed bake element.
- Preheat the oven to Convection Roast 400°
- Combine the chopped rosemary, garlic and salt with some grapeseed oil. Rub mixture all over the chicken.
- Place the chicken on a rack in a shallow pan.
- Cook the chicken at 400° for 15 minutes then reduce the temperature to 350° and cook for another 45-50 minutes until the legs swing free and the juices run clear.
- Rest for 10 minutes before carving on a rimmed cutting board to capture the juices.