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Roast Chicken
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Ingredients
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Yield: 1 Whole Chicken
Total Cook Time: 1 Hours, 15 Minutes
Ingredients
1 (3 1/2 to 4 pound) whole chicken
1 bunch fresh parsley
2 springs fresh rosemary
7 sprigs fresh thyme
1/2 of a lemon, sliced into wedges
2 cloves garlic, smashed
1 tablespoon olive oil
Kosher or sea salt
Freshly ground black pepper
2 small yellow onions, quartered
8 cloves garlic, peeled
3 tablespoons olive oil
Total Cook Time: 1 Hours, 15 Minutes
Ingredients
1 (3 1/2 to 4 pound) whole chicken
1 bunch fresh parsley
2 springs fresh rosemary
7 sprigs fresh thyme
1/2 of a lemon, sliced into wedges
2 cloves garlic, smashed
1 tablespoon olive oil
Kosher or sea salt
Freshly ground black pepper
2 small yellow onions, quartered
8 cloves garlic, peeled
3 tablespoons olive oil
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Preparation Method
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1. Preheat the oven on convection Mode set to 425°F with the low riser set on the glass tray.
2. Stuff parsley, rosemary, thyme, lemon, and smashed garlic inside the chicken. Truss the chicken closed with cotton kitchen twine. Rub the exterior of the chicken with one tablespoon of olive oil. Liberally season the chicken with salt and pepper.
3. Scatter the onions and peeled garlic in a small roasting pan and drizzle with olive oil. Add the chicken to the roasting pan.
4. Place the pan into the preheated oven and cook for 1 hour and 15 minutes, or until the internal temperature of the chicken, in the thickest part of the breast, reaches 165°F. Allow chicken to rest for 10 minutes before slicing and serving.
2. Stuff parsley, rosemary, thyme, lemon, and smashed garlic inside the chicken. Truss the chicken closed with cotton kitchen twine. Rub the exterior of the chicken with one tablespoon of olive oil. Liberally season the chicken with salt and pepper.
3. Scatter the onions and peeled garlic in a small roasting pan and drizzle with olive oil. Add the chicken to the roasting pan.
4. Place the pan into the preheated oven and cook for 1 hour and 15 minutes, or until the internal temperature of the chicken, in the thickest part of the breast, reaches 165°F. Allow chicken to rest for 10 minutes before slicing and serving.
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