Orange Chicken (Convection Toaster Oven)

Jo Zimny

By
@EmilyJo

I got a new convection toaster oven and it cooks differently then the one I had. This chicken was 5.6 lbs. and one of the biggest chickens I've ever cooked in a toaster oven.
Once the chicken is done if you want, you can make a sauce from the liquid from the orange juice basting liquid and the chicken juices. Just make sure you remove the oil from the what's left in the pan. I'd use a little organic cornstarch or arrowroot flour to thicken this.
I cooked the chicken at 30 minutes per pound, and since I live at 5,000 feet I turned the temperature up to 375'F. At sea level keep the temperature at 325'F. It cooked perfectly. When I inserted the meat thermometer in it's breast, it read 165'F.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

2 Hr 55 Min

Ingredients

1
roasting chicken
1 can(s)
thawed concentrate orange juice
coconut oil, melted
salt and pepper to taste
1 large
orange (cut slits in it)

Directions Step-By-Step

1
Preheat the toaster oven to 350'F. Put it on the bake/convection setting.
2
Remove the giblets from inside the chicken.
3
Wash the chicken inside and out and pat dry.
4
Cut slits in the orange and stuff it in the chicken's cavity.
5
Brush the chicken with the melted coconut oil and salt and pepper the bird.
6
Then baste with some of the orange juice. Place in the oven. Baste the bird every 20 minutes or so to ensure that the orange flavor gets into the chicken juices.
7
At the end of the 2 hours 55 minutes test the breast with an oven thermometer. If it measures 165'F then it's done.
8
Let the bird sit for a good 10 minutes before slicing. Remove the orange. Carve the bird.
9
If you want, drain the orange and chicken bits from the pan and make a sauce. Make sure you remove the fat first.
10
Enjoy!

About this Recipe

Course/Dish: Chicken