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You are here: Home / The Kitchen / Convection Roast Whole Chicken; The BEST Tasting Chicken Ever!

Convection Roast Whole Chicken; The BEST Tasting Chicken Ever!

September 23, 2015 by Kristina 8 Comments

Whew…..We have been busy! My little one’s second birthday party was last weekend and we’ve been going ever since. He was such a little party animal – he partied too hard and then got sick! Nothing too serious, just a cold but I’m afraid to say that now, 3 days later I’ve developed it.  Luckily, I knew this would happen so 2 days ago I convection roasted 2 whole organic chickens and made 3 batches of my homemade bone broth (I make it in the crock pot, directions here) so we’ve already been enjoying the homemade bone broth chicken noodle soup I made and have even more in the fridge. If you’re in the process of doing an elimination diet this is a great recipe for you too!

Sometimes the best recipes are the simplest and this is one of them. Good quality high smoke point oil (we use avocado), Celtic Sea Salt and fresh black pepper is all you need to make this ridicuously tasty roast chicken! Of course that means it’s gluten free, dairy free, soy free and nut free too! I had never roasted a whole chicken in the oven until a few years ago because I didn’t know how. It’s so easy that we now do this about once per week! My husband proclaims every time, ” I can’t believe how juicy this is!” and I love the crispy skin. We even change up some of the flavors – I’ll try and post my variations soon.

Convection Roast Chicken; Gluten Free Recioe

Convection Roast Whole Chicken

Ingredients:

1 whole chicken (about 4 lbs)

Celtic Sea Salt

Organic Black Pepper

Avocado Oil

1 onion (sliced into 1/2 inch rings to place on the bottom of the pan)

Preheat your oven to 400 degrees on the “convection” setting (sometimes I do 2 chickens at a time in which case I set the oven to “Multi-rack Convectino”). Place your onions on the bottom of your glass baking dish. Top with your chicken, breast side up. Pat your chicken dry with a paper towel. Now, this may seem weird to you if you’ve cooked chickens before, but just leave the legs hanging open. Most of the time when people roast chickens they ties them together and while it may look a bit nicer, it’s not as good for convection cooking where we want the hot air to be able to circulate around the whole chicken.

Drizzle with avocado oil (I usually rub it all over the bird with my hands), sprinkle with celtic salt and pepper.  Put your chicken into the oven and bake at 400 for 20 minutes.  Then turn down the oven to 350 degrees and bake for an additional 40 minutes or so.

I would recommend using a meat thermometer to assure that your chicken is done, check out this post from Food & Wine. Also, the juices should be running clear.

I LOVE eating this chicken with roast sweet potatoes and my maple cranberry sauce! Yum! Around this time of year (think Fall) we typically cook 2 chickens at a time and use the additional chicken to make homemade chicken noodle soup or “thanksgiving” salad.  DON’T THROW AWAY THE BONES! Make homemade broth by following my directions here.

Chicken Convection Roast Title 8

 Chicken Convection Roast

Chicken Convection Roast Title 4

Filed Under: The Kitchen Tagged With: autumn meals, dairy free, dinner, egg free, elimination diet, fall meals, gluten free, nightshade free, nut free, soy free, yeast free

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  1. Elimination Diet Recipes; A Month of Allergen Free Food says:
    September 23, 2015 at 8:19 pm

    […] Chicken Broth (make sure you take a look at how to Convection Bake a Whole Chicken […]

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  2. Homemade Chicken Pot Pie; Gluten Free, Dairy Free, Soy Free, Nut Free Recipe says:
    November 1, 2015 at 3:30 pm

    […] cups cooked chicken, chopped (I used leftover chicken from my BEST Chicken EVER Convection Roast Whole Chicken – so […]

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  3. Homemade Gluten Free Chicken Noodle Soup says:
    November 21, 2015 at 6:16 pm

    […] homemade (except for the noodles) by roasting the chicken (try this really yummy version, convection roast chicken) and making homemade broth (we do it in the crock pot). I usually roast a chicken (or two) for […]

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  4. The “I’m Getting Sick” Immune Boosting, 3 Day Healthy Meal Plan says:
    March 9, 2016 at 6:13 pm

    […] Convection Roast Whole Chickens (Cook 2 chickens so you have leftovers, baking time may be slightly longer. I like to use the “multirack convection” setting on my oven) – you could also do Crock Pot Whole Chickens if that’s easier for you but the meat will be more dry. […]

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  5. Homemade Southwest Chicken Soup; gluten free, dairy free, soy free, nut free recipe says:
    March 19, 2016 at 2:28 pm

    […] with a batch of my homemade chicken broth cooking in the crock pot (learn how here) after making my convection roast chicken last night. This afternoon I plan on making the following Southwest chicken soup because I bought […]

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  6. Chicken, Tomatillo, and Bean Chili; Gluten Free, Dairy Free, Soy Free, Nut Free Recipe says:
    October 8, 2017 at 12:01 pm

    […] about because I had already made my homemade chicken noodle soup and I had leftover chicken from my convection roast chickens and homemade broth in my fridge. I was going to make my Southwest Chicken Soup but didn’t […]

    Reply
  7. Leek and Cauliflower Soup says:
    December 18, 2017 at 6:14 pm

    […] fridge – everything on hand!  When I make this soup now, I usually plan on trying to make my Convection Roast Chicken the day before, along with 2 heads of Oven Roasted Cauliflower. Then I make the chicken broth […]

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  8. Convection Oven whole Chicken Recipes Your Family Love It says:
    December 17, 2019 at 11:04 am

    […] For more details and steps to make it, you can visit this link: Convection Oven Whole Chicken Recipes […]

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I'm a gluten free, soy free, diary free Mom, urban organic gardener, homesteader, ex-fashion designer and internet marketing consultant, who likes to craft. Who says life's simple?

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It’s cold and rainy in Michigan today and I’m wishing I had some homemade chicken broth ready for a soup like this one. This soup is naturally gluten free, dairy free, soy free, nut free, egg free and can be easily made vegan. It also could easily be made nightshade free with the elimination of…

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