INGREDIENTS
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Freshly ground pepper
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Paprika
- 1 tablespoon Vegetable oil
- 4 pounds Chicken whole
INSTRUCTIONS
1. Preheat oven to 400 degrees at Convection Roast setting or Convection Bake.
2. Rinse chicken and remove giblets.
3 Pat dry chicken.
4. Grease chicken with vegetable oil.
5. Rub chicken with salt, pepper, garlic and paprika.
6. Tuck wings in. No need to truss the bird.
7. pour 1-2 cups of water into the pan if using a rack. This is preferred.
8. Roast chicken at 400 degrees for 15 mins.
9. Lower temperature to 350 degrees and roast for another hour or 15 mins per pound.
10. Base every 15-20 mins, if desired.
Check for bird temperature in the thigh.
NOTES
Using a roasting rack really helps in crisping the skin. The rack also allows more air flow around the bird better convection utilization. Allowing the bird cavity to remain open, untruss, allows for quicker cooking.
