Often, a toaster oven makes sense to have in a small kitchen. Most models have timers and can be set to bake or broil at certain temperatures, making them more like mini-ovens than toasters. Toaster ovens are a good energy-saving alternative for people who cook for one or two. In general, toaster ovens are too small to hold a whole chicken, but you can still roast chicken parts or make other chicken recipes just as you would in a normal oven.
Set the toaster oven to "bake" and preheat it to 450 degrees F.
Coarsely chop a small onion and a few cloves of garlic.
Line the toaster oven tray with foil. Put a layer of onions and garlic on the foil, then lay the chicken on top. Put as many parts from a whole chicken that will fit into the tray without being packed too close together. Some toaster ovens can hold a whole cut-up chicken, while others may hold only half. Lay the chicken parts skin-side up. Put any remaining pieces of onion and garlic between the chicken pieces.
Drizzle the chicken parts with olive oil. There should be a least a teaspoon of olive oil on each piece. Add salt and pepper to taste, and sprinkle fresh or dried herbs on top, as desired. Sage, thyme, marjoram or rosemary are all tasty additions to roast chicken.
Turn the oven down to 425 degrees F and put the chicken in. Make sure chicken isn't touching the walls of the oven and that there's about an inch between the meat and the top heating element. Cook the chicken for about 20 minutes. While it's cooking, melt a few tablespoons of butter and add pepper and a clove of crushed garlic. Olive oil may be used instead of butter. Use this to baste the chicken every 7 minutes while it's cooking.
Baste the chicken with the juices that appear in the tray once or twice during the last 10 minutes of cooking.