Wednesday, February 9, 2011

Convection Oven Whole Roast Chicken

Roast chicken, green beans, and gnocchi.
The convection oven is perfect for roasting chicken. It creates a crispy skin and it is moist and juicy inside. It is also oh so easy to make. The fennel gives it a different twist, a slight licorice flavor.

Roast Chicken
Finished roast chicken

1/2 teaspoon of of the following herbs: basil, thyme, fennel, white peppercorns,  and rosemary 
2 Tablespoons of Olive Oil
Whole Chicken

Preheat oven to 350 F/177 C.

Place spices in a spice grinder and grind into powder. Put spice powder into a small dish and add olive oil. Rub mixture on chicken and place on a  roasting pan. Place it into a preheated oven. Roast for 60 minutes.

Chicken rubbed with herbs; ready for the oven

That's all there is to it!

Roast Chicken Part Deux

This time we brined the chicken overnight prior to roasting. Why? We wondered if it would have a noticeable difference in taste and moisture. Why did we do this? Because of a conversation I had with a member of the waitstaff at one of my favorite local restaurants. She mentioned marinating chicken. I pondered our conversation and decided to brine a chicken.

After we took the chicken out of the brine, we let it dry out for 1 hour. Then we rubbed olive oil and Kosher salt and ground pepper all over the skin. We roasted it in 350 F/ 177C for 60 minutes.

The result - incredible mouth watering moist chicken. The best chicken we have ever made. Who knew? The bottom line - we will brining our chickens in the future.


  1. I tried the brine. My wife commented that it was the best chicken she has ever eaten in her life (she is 62).