Easy Convection Oven Roast Chicken

Convection oven roast chicken with soup drizzling chicken juices over the roast chicken.

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Easy Convection Oven Roast Chicken

This is the best and easiest way to cook a Convection Oven Roast Chicken. The chicken comes out moist, juicy, and tender with a lovely browned skin. I hope you love it!

Prep Time5

Cook Time1 20

Resting time10

Total Time1 35

Course: Dinner, Main Course

Cuisine: American, European

Servings: people

Calories: 580kcal

Author: Emily Roz

Ingredients

1.5 kg whole chicken see notes for different sized birds + cooking times
1 lemon sliced in half
½ white onion peeled
100 g salted butter

Instructions

Preheat the oven to 350 F (convection) / 175C fan.
Place your whole chicken on a baking tray and stuff the chicken with the lemon halves and half onion. Season the bird generously with sea salt and ground black pepper. Add the butter on top of the chicken breast and legs (either in slices or you can form it into a paste and lather it on). Optionally, tie the legs using a piece of string. Transfer to the oven and roast for 1h20 minutes until the chicken is browned and fully cooked through.
Once your roast chicken has a crispy brown skin and is cooked to perfection, remove from the oven and leave to sit for 10 minutes (cover with foil or a kitchen towel).
TIP: internal temperature should be 165 F / 75 C (use an instant read thermometer) and juices should run clear, not run pink.
Once rested, carve your chicken (instructions for this further up the blog with images), and serve up! Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Servings: this 3.3lb / 1.5kg chicken serves 4 people.

Different sized chicken: I'm cooking the bird for 20 minutes per 1lb / 450g PLUS an additional 20 minutes at the end. This total cooking time ensures the chicken is fully cooked through while allowing the skin to become golden and crisp. For example, if your bird is 5lb / 2.3kg , cook for 1h40 PLUS another 20 minutes, so 2h hours in total.

Difference between convection and conventional: The general temperature difference between a convection oven (fan setting) and a conventional oven is about 25°F (or 20°C). This means if a recipe is written for a conventional oven, you should reduce the temperature by 25°F / 20°C when using a fan/convection oven.

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