Convection Roasting Skinless Chicken Help Please

[Curnow]

Hello,
We recently got a convection oven. We are still in the learning phase, but have had super results with convection roasted meats. I convection roasted our Thanksgiving turkey this year, and it was absolutely wonderful. It was scary when that big beautiful bird went into the oven uncovered and the skin was beautifully browned in about 20 minutes with 3 hours remaining on cooking time. I had visions of the Christmas Vacation movie where Chevy Case cuts into the turkey and it's completely empty...devoid of any meat! That was not the case, and it was the juiciest turkey I've ever cooked!!

I can't seem to find information about roasting SKINLESS chicken though. I just butchered two large roosters and would like to whole roast them. I skin, not pluck. Makes it easier on me.

Any advice about roasting skinless chicken is greatly appreciated. I worry that the outside will harden like dry leather, or that the juices will not get sealed inside like when the skin is on.

 

[staceyj]

I think you’d have better luck if you
A. Spatchcock the bird (rather than roast it whole in is normal roasting position)

B. Rub it liberally with oil to try to seal in some moisture

C. Tent it loosely with foil

D. Don’t crank up the heat too high.

 

[Curnow]

Thanks for the help! I'll get all this convection oven cooking figure out one of these days.