Name: Toaster-Oven Easy Whole Roast Chicken
Total time: 1 h 30 min
Ingredients: 1 (3½- to 4-pound) whole chicken , giblets discarded; 2 tablespoons unsalted butter , melted; ½ teaspoon table salt

Why This Recipe Works

Many modern toaster ovens can easily fit a whole 3- to 4-pound chicken, and there’s no simpler way to roast it. The toaster oven’s countertop location means it’s easy to keep an eye on the bird, and easy to temp it—avoiding overcooked chicken. To keep things easy, we simply tucked the wings underneath for even cooking. Flipping the chicken was unnecessary thanks to the compact space. The heat from the toaster oven’s bottom heating element is indirect, as it is has to get through the baking sheet to reach the food. Not flipping the chicken kept the thighs in contact with the hot baking sheet so that they cooked through to a higher temperature than the more delicate breasts. Starting the bird in a 450-degree oven and then dropping the temperature while the chicken finished roasting slowed the evaporation of the chicken’s juices, guaranteeing moist and tender meat without the need for brining or salting. The final trick to our delectable roast chicken was to brush the entire thing with melted butter to deliver crispy, browned skin from the more direct heat of the top heating element.

Before You Begin

We prefer to use a 3½- to 4-pound chicken for this recipe. If roasting a larger bird, you will need to increase the cooking time in step 3. The air-fry or convection setting helps to achieve more uniform browning on the chicken; if your toaster does not have these functions, use the standard bake function. Before starting this recipe, confirm your toaster oven allows at least 2 inches of space between the chicken and the top heating element.

Instructions

Adjust toaster oven rack to lowest position, select air-fry or convection function, and heat oven to 450 degrees. Pat chicken dry with paper towels. Brush chicken skin with melted butter and sprinkle with salt. Tuck wingtips behind back.

Arrange chicken breast side up on aluminum foil–lined small rimmed baking sheet and roast for 40 minutes, rotating sheet halfway through roasting.

Reduce oven temperature to 325 degrees and continue to roast chicken until breasts register 160 degrees and thighs register 175 degrees, 10 to 30 minutes. Transfer chicken to carving board and let rest for 15 minutes. Carve chicken and serve.