Convection Oven Baked Chicken Food

OVEN BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 425°F convection. Pat dry the chicken.
• Trim any loose skin with no meat off. Also, remove any fat that is easily removed.
• Prep a baking sheet. Line with aluminum foil, add a rack, and give a heavy spray of PAM. Use a baking sheet or pan big enough to hold all the thighs without touching.
• Place thighs skin down and sprinkle lightly with the spices of your choice. I went with 7:2:1 or 7:2:2. If you don't have that, just a little salt and pepper to taste. A pinch of cayenne would be good also. Flip and tuck in any thin parts underneath and sprinkle skin side.
• With skin side up, bake until internal temp of 180° to 185°F-about 30 minutes of cooking time. Then rest for 5 minutes or more before serving.

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

CONVECTION OVEN ROAST CHICKEN (FOR TOASTER OVEN)

Steps:

• 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!

EASY IDIOT PROOF CRISPY CONVECTION CHICKEN THIGHS

Steps:

• Honestly the above ingredient list is all approximate guesses. I just dumped stuff into the ziplock bag until it looked like seasoned flour.
• Take all ingredients above (except for chicken thighs) and dump into a gallon size resealable bag.
• close bag, shake to mix well.
• preheat your convection oven to 375 degrees Fahrenheit.
• Rinse and pat dry your chicken pieces.
• Then take chicken pieces (I did three at a time) and drop into your bag of homemade 'shake 'n bake and shake to coat evenly.
• lightly oil your broiling pan and then place chicken pieces with space around each one. I personally cooked 6 and then the remaining 4- because that's how much space I had in my broiling pan.
• place in convection oven set on BAKE (with convection on) at 375 degrees Fahrenheit for 60 minutes.
• Enjoy!