Convection Oven Roast Chicken (For Toaster Oven) Recipe - (2024)


Submitted by Chef Joey Z.

"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. I used a 5 pound chicken but a 3 1/2-4 pound chicken can also work here."


Convection Oven Roast Chicken (For Toaster Oven) Recipe - (2) Convection Oven Roast Chicken (For Toaster Oven) Recipe - (3)

photo by Chef Joey Z. Convection Oven Roast Chicken (For Toaster Oven) Recipe - (4)

Convection Oven Roast Chicken (For Toaster Oven) Recipe - (5) Convection Oven Roast Chicken (For Toaster Oven) Recipe - (6)

Convection Oven Roast Chicken (For Toaster Oven) Recipe - (7) Convection Oven Roast Chicken (For Toaster Oven) Recipe - (8)

Convection Oven Roast Chicken (For Toaster Oven) Recipe - (9) Convection Oven Roast Chicken (For Toaster Oven) Recipe - (10)

Ready In:
1hr 20mins





  • 1 (5 lb) roasting chickens
  • 34 teaspoon kosher salt
  • 12 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



  • Place the toaster oven rack to the lowest position in the oven. Preheat the oven to 400°F on the convection setting.
  • Remove giblets and neck from cavity of chicken, reserve for another use or discard. Rinse chicken with cold water and pat dry.
  • 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.
  • 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.
  • 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.
  • Loosely tie the legs together. Rub the chicken with the olive oil and remaining salt and pepper. Drizzle with the lemon juice.
  • Place the chicken in the oven and roast at 400°F for 20 minutes, then lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound longer.
  • 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.
  • The Internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat.
  • Juices should run clear.
  • Turn off oven and remove the chicken to a platter. Let stand 10 - 15 minutes before carving (may cover loosely with foil if desired, but skin will lose its crispness).
  • Bon Appetit!

Questions & Replies

Convection Oven Roast Chicken (For Toaster Oven) Recipe - (11)

  1. Is convection the same thing as airfry?


  2. Do I pit my toaster oven on bake, broil, or toast

    Kimberly n.

  3. I have just a regular toaster oven without the convection setting. It has the "Bake/Roast" setting. Would the timing and temp be the same as in your recipe, or could you please help me figure out how I need to adjust? I've got everything prepared, Except for the preheated oven part. Lol , thank you! Your help is appreciated :)

    Danielle K.



  1. I wanted to find more ways to use my convection toaster oven. It took me a while to try this recipe, I wish I had tried it sooner.The skin came out crispy and golden brown. The meat was tender and moist. And the pan was full of fat that had cooked off. Every one loved it and begged for seconds. It was even delicious the next day cold out of the oven, not greasy and slimy like some chicken gets. I will be cooking many more chickens this way.


  2. Best convection oven-roasted chicken recipe EVER! I signed up on this site just to rate this recipe. lol I Googled for a "roasted chicken recipe" and came upon this one and boy am I glad I did. It's wonderful. Chicken is crispy and tasty on the outside and tender and juicy on the inside. Kudos to Chef Joey Z. for a real winner.


  3. Great recipe. First time I have ever convection-roasted a chicken and it turn out absolutely perfect! I marinated my bird in teriyaki first then basted with BBQ 10 minutes from done. Skin was crispy and saucy while the meat was tender and juicy.

    Raushanah N.

  4. I stuffed my chicken with apples, dehydrated onions, and spices. I rubbed the outside with a dairy free butter and more spices and added lemon juice, a bit of orange juice inside the cavity as well as in the pan. I can say that the smell was so amazing and the color beautiful! It was so juicy and delicious!

    • Convection Oven Roast Chicken (For Toaster Oven) Recipe - (20)

    Dana H.

  5. Thank you! First time using a toaster oven. Wasn't really sure which setting was the convection one, so providing that information would help a lot more. Aside from that your recipe is awesome. My family devoured this chicken. Thank you once again for all the love you put into your food.

    Lupita G.

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  1. I'm making this chicken for the first time I cannot wait to see how it turns out

    Mikki E.


Chef Joey Z.

  • 339 Recipes
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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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