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Roast Chicken with Garlic and Lemon Pan Gravy
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Ingredients
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Yield: Serves 6
Ingredients
2 tablespoons extra-virgin olive oil
1 (3- to 3½-pound) whole chicken, patted dry
1 tablespoon garlic powder
Kosher salt
Freshly ground black pepper
2 lemons, halved
4 fresh parsley sprigs
14 peeled garlic cloves
Ingredients
2 tablespoons extra-virgin olive oil
1 (3- to 3½-pound) whole chicken, patted dry
1 tablespoon garlic powder
Kosher salt
Freshly ground black pepper
2 lemons, halved
4 fresh parsley sprigs
14 peeled garlic cloves
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Preparation Method
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1. Adjust the oven rack to position 1, select Convection Roast Mode, and preheat the oven to 375°F.
2. Rub the oil all over the chicken, followed by the garlic powder. Season generously with salt and pepper.
3. Place the chicken in a 9-by-13-inch baking dish or rimmed sheet pan. Stuff the chicken’s cavity with 1 lemon half and the parsley sprigs. Tuck the wings under the chicken and use butcher’s twine to tie the bony ends of the legs together.
4. Insert the temperature probe into the thickest part of the chicken between the leg and the thigh. Scatter the garlic around the chicken and place the remaining 3 lemon halves cut side down in the pan. Pour in ½ cup water around (but not over) the chicken.
5. Place the chicken in the oven and insert the probe’s plug into the probe jack. Set the probe temperature for 165°F, and roast until the chime sounds, about 55 minutes.
6. Turn oven off and allow the chicken to rest inside for an additional 15 minutes.
7. Remove the chicken from the oven and remove the probe.
8. Lift the chicken and tilt it over the pan to pour off any juices that collected in the cavity, then transfer the chicken to a cutting board and loosely tent with foil for 10 minutes.
9. Remove the parsley from the cavity and discard.>
10. Transfer the roasted lemons from the roasting pan and the cavity to a fine-mesh sieve set over the baking dish. Mash down on the lemons to extract their juices; discard the lemons.
11. Use a fork to smash the garlic cloves into the pan juices, taste, and add more salt or pepper if needed. Transfer the pan juices to a gravy dish, carve the chicken, and serve with the pan gravy.
2. Rub the oil all over the chicken, followed by the garlic powder. Season generously with salt and pepper.
3. Place the chicken in a 9-by-13-inch baking dish or rimmed sheet pan. Stuff the chicken’s cavity with 1 lemon half and the parsley sprigs. Tuck the wings under the chicken and use butcher’s twine to tie the bony ends of the legs together.
4. Insert the temperature probe into the thickest part of the chicken between the leg and the thigh. Scatter the garlic around the chicken and place the remaining 3 lemon halves cut side down in the pan. Pour in ½ cup water around (but not over) the chicken.
5. Place the chicken in the oven and insert the probe’s plug into the probe jack. Set the probe temperature for 165°F, and roast until the chime sounds, about 55 minutes.
6. Turn oven off and allow the chicken to rest inside for an additional 15 minutes.
7. Remove the chicken from the oven and remove the probe.
8. Lift the chicken and tilt it over the pan to pour off any juices that collected in the cavity, then transfer the chicken to a cutting board and loosely tent with foil for 10 minutes.
9. Remove the parsley from the cavity and discard.>
10. Transfer the roasted lemons from the roasting pan and the cavity to a fine-mesh sieve set over the baking dish. Mash down on the lemons to extract their juices; discard the lemons.
11. Use a fork to smash the garlic cloves into the pan juices, taste, and add more salt or pepper if needed. Transfer the pan juices to a gravy dish, carve the chicken, and serve with the pan gravy.
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