How to Make Perfect Oven Roast Chicken (convection)
This roast chicken recipe is so so simple and yields a juicy, so full of flavor, and absolute crowd-pleaser of a meal! Seasoned with tons of delicious, fresh herbs, and savory butter, it creates the perfect crispy crust, while infusing the meat with herby-buttery deliciousness!
Growing up my mom would make a roast chicken about once a week, or at least that is what it felt like. She always used the Crockpot, and the aroma of the herb flavored meal is one of nostalgia – so comforting and calming. She loved to serve it for a meal, then use the leftovers for another meal like chicken ‘n dumplins, or chicken and rice soup.
I prefer to cook mine in the oven. I am not always so put together in the mornings, before heading out the door for school. The cooking time is about 2 hours, so I like that I can get home around 3:45, prep the chicken, have in the oven by 4:00 and it will be ready for dinner by 6:00. It’s such a “hands-off” dinner, and pairs with lots of sides. And bonus – if you hate prepping a turkey for Thanksgiving, this is a great substitute. You would just need 2 or 3 to replace the volume of a turkey (but it also means no brining, which is a major WIN in my book!). This is the best roast chicken recipe I have tasted and made, and I’m so happy to share!
Check out the steps to making my favorite way to making roast chicken!
?What You Will Love About This Recipe
- Juicy, Tender Meat: Convection roasting is the best way to seal in the chicken’s natural juices while evenly cooking it, making every bite tender and satisfying.
- Golden, Crispy Skin: The convection setting gives that extra crispness, delivering a perfectly golden, crunchy skin that’s both beautiful and delicious – the crispy chicken skin we all want with roasted chicken.
- Quick and Even Cooking: Convection ovens cook faster and distribute heat evenly, meaning a quicker cook time without sacrificing flavor or texture.
- Simple, Clean Ingredients: Basic gluten-free seasonings like salt, pepper, garlic, rosemary, or thyme make it an easy recipe that highlights the chicken’s natural flavors.
- Minimal Prep, Maximum Flavor: A good marinade or dry rub can infuse the chicken with flavor while keeping prep work low—ideal for busy days or quick weeknight meals.
- Versatile Meal Options: Leftovers can easily be repurposed for salads, tacos, or gluten-free sandwiches, making it an all-in-one solution for multiple meals.
- Healthy and Satisfying: Roasting in a convection oven requires little to no oil, making it a lighter yet filling main dish that’s both gluten-free and nutritious.
- Perfect for Meal Prep: Cooking a whole chicken gives you options for days, so you have protein on hand to add to different gluten-free dishes.
Ingredients
- Whole Chicken (about 4-5 pounds): Rinse and pat dry the whole bird; make sure to remove any giblets from the cavity of chicken.
- Onion: Cut into quarters to stuff inside the chicken cavity for added flavor and moisture.
- Garlic: Slice a few cloves in half for the cavity, and finely mince 3-4 cloves for rubbing on the outside.
- Butter (softened, salted): Ensure it’s room temperature for easy spreading. If you’re dairy-free, substitute with a plant-based butter or olive oil.
- Fresh Thyme (or 1 teaspoon dried): Adds a subtle, earthy taste that complements the chicken.
- Fresh Rosemary (or 1 teaspoon dried): Mince the leaves finely. Rosemary’s piney, aromatic flavor goes beautifully with roast chicken.
- Fresh Oregano (or 1 teaspoon dried): Adds a peppery, warm flavor with slightly bitter notes that balance the richness of the chicken.
- Salt: Sea salt or kosher salt for seasoning both inside and outside the chicken.
- Black Pepper: Freshly ground, to add a touch of warmth and slight spice to the chicken.
Optional
- 1 Lemon: Quartered, to place inside the cavity along with the onion for extra moisture and a hint of citrus.
- Fresh Parsley or additional herbs: Use as garnish when serving for a touch of color and flavor.
Instructions
- Preheat the Oven: Set your oven to 400°F and select the convection roast setting. This will create an even heat circulation, helping the chicken cook faster and more evenly.
- Prepare the Baking Sheet: Place a wire rack over a baking sheet to allow airflow around the chicken and catch any drippings. Line the baking sheet with foil for easier cleanup if desired.
- Prepare the Chicken:
- Pat Dry: Thoroughly pat the chicken dry with paper towels. Dry skin helps achieve a crispy exterior.
- Remove Giblets: If the chicken has giblets in the cavity, remove them.
- Stuff the Cavity:
- Onion and Garlic: On a cutting board, roughly chop the onion into quarters and halve the garlic cloves. Place the onion pieces and garlic halves inside the cavity of the chicken to add flavor and moisture from within.
- Optional Add-ins: For an extra boost of flavor, add a herb sprig like thyme or rosemary and a quartered lemon to the cavity.
- Make the Herb Butter:
- In a small bowl, combine the softened butter, thyme, rosemary, oregano, salt, and pepper. Mix well to form a smooth herb butter.
- Butter the Chicken:
- Under the Skin: Gently lift the skin around the breast area, being careful not to tear it. Rub a portion of the herb butter directly under the skin for extra flavor and moisture.
- Over the Skin: Rub the remaining herb butter all over the outside of the dry chicken, covering both the top and bottom sides for a rich, crispy finish.
- Roast the Chicken:
- Place chicken on the baking rack over the baking sheet pan (or use a shallow roasting pan or baking dish).
- Once the oven is fully preheated to an oven temperature of 400, carefully place the baking sheet with the chicken in the oven.
- Roast the chicken for 1.5 to 2 hours (depending on size), or until the internal temperature in the thickest part of the chicken reaches a temperature probe of 165°F. Use a meat thermometer to ensure accuracy and no raw chicken. The skin will be a beautiful golden brown.
- Rest the Chicken:
- Remove the chicken from the oven and let it rest for 10 minutes. This allows the juices to redistribute, making it juicier and easier to carve.
- Carve and Serve: Carve the chicken and serve with your favorite sides. Garnish with fresh herbs if desired.
- Leftover roast chicken can be stored in an airtight container, and can be used in a multitude of recipes! Though there is rarely an leftover chicken.
Enjoy this simple yet flavorful gluten-free roast chicken! Let me know if you’d like tips on side dishes to pair with it.
Perfect Pairings
Roast chicken is versatile and pairs beautifully with a range of sides. Here are some classic and delicious gluten-free options to complete the meal:
- Roasted Vegetables: Carrots, parsnips, sweet potatoes, or Brussels sprouts roasted in the oven alongside the chicken get caramelized and flavorful, making them a perfect companion.
- Garlic Mashed Potatoes: Creamy, buttery mashed potatoes with a hint of garlic complement the savory chicken, creating a hearty and satisfying side.
- Cauliflower Rice or Mashed Cauliflower: For a lighter, low-carb option, cauliflower rice or mashed cauliflower brings a smooth, mild flavor that soaks up any sauce or gravy beautifully.
- Green Beans Almondine: Sauté green beans with sliced almonds, garlic, and a touch of lemon zest for a fresh and crunchy side that balances the rich chicken.
- Gluten-Free Stuffing: Use gluten-free bread with herbs, onions, and celery for a classic stuffing that can bake in a separate dish or be enjoyed as a side.
- Gluten-Free Gravy: A rich gravy made with gluten-free flour or cornstarch will complement the juicy roast chicken perfectly. Use the pan drippings for extra depth of flavor.
- Simple Mixed Green Salad: A light salad with greens, sliced radishes, cucumbers, and a lemon vinaigrette adds freshness and balance.
- Creamed Spinach or Kale: This rich, creamy side pairs well with the savory roast chicken and adds a nice dose of greens.
- Herb-Infused Rice Pilaf: Cook rice with fresh herbs like parsley, thyme, and a bit of lemon zest for a light and fragrant side that absorbs the chicken’s flavors well.
- Gluten-Free Dinner Rolls or Biscuits: Soft, gluten-free rolls or biscuits are perfect for sopping up the chicken’s delicious juices and gravy.
Check out the recipe card below to enjoy this easy and perfect roast chicken recipe!
How to Make Perfect Oven Roast Chicken (convection)
This roast chicken recipe is so so simple and yields a juicy, so full of flavor, and absolute crowd-pleaser of a meal! Seasoned with tons of delicious, fresh herbs, and savory butter, it creates the perfect crispy crust, while infusing the meat with herby-buttery deliciousness!
Print Recipe
Ingredients
- 1 whole chicken 4-5 lbs
- 1 medium onion
- 4 cloves of garlic
- 6 tablespoons butter softened and salted
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the Oven: Set your oven to 400°F and select the convection roast setting. This will create an even heat circulation, helping the chicken cook faster and more evenly.
- Prepare the Baking Sheet: Place a wire rack over a baking sheet to allow airflow around the chicken and catch any drippings. Line the baking sheet with foil for easier cleanup if desired.
- Pat Dry: Thoroughly pat the chicken dry with paper towels. Dry skin helps achieve a crispy exterior.
- Remove Giblets: If the chicken has giblets in the cavity, remove them.
- Onion and Garlic: On a cutting board, roughly chop the onion into quarters and halve the garlic cloves. Place the onion pieces and garlic halves inside the cavity of the chicken to add flavor and moisture from within.
- Optional Add-ins: For an extra boost of flavor, add a herb sprig like thyme or rosemary and a quartered lemon to the cavity.
- In a small bowl, combine the softened butter, thyme, rosemary, oregano, salt, and pepper. Mix well to form a smooth herb butter.
- Under the Skin: Gently lift the skin around the breast area, being careful not to tear it. Rub a portion of the herb butter directly under the skin for extra flavor and moisture.
- Over the Skin: Rub the remaining herb butter all over the outside of the dry chicken, covering both the top and bottom sides for a rich, crispy finish.
- Place chicken on the baking rack over the baking sheet pan (or use a shallow roasting pan or baking dish).
- Once the oven is fully preheated to an oven temperature of 400, carefully place the baking sheet with the chicken in the oven.
- Roast the chicken for 1.5 to 2 hours (depending on size), or until the internal temperature in the thickest part of the chicken reaches a temperature probe of 165°F. Use a meat thermometer to ensure accuracy and no raw chicken. The skin will be a beautiful golden brown.
- Remove the chicken from the oven and let it rest for 10 minutes. This allows the juices to redistribute, making it juicier and easier to carve.
- Carve and Serve: Carve the chicken and serve with your favorite sides. Garnish with fresh herbs if desired.
- Leftover roast chicken can be stored in an airtight container, and can be used in a multitude of recipes! Though there is rarely an leftover chicken.
Servings: 6
