Roast Chicken with Herbs and Lemon
Preparation Method
This recipe was developed exclusively for the Wolf Convection Steam Oven.
- Finely chop 4 garlic cloves. Mix with chopped rosemary, chopped thyme and lemon zest in a small bowl.
- Rub this mixture evenly over the whole chicken.
- Cut zested lemon into thin slices. Lay them inside the chicken with parsley, remaining whole garlic cloves and bunch of fresh thyme.
- Season with salt and pepper.
- Line solid pan with parchment paper. Place chicken on solid pan and slide on rack position 1.
- Close oven door. Set oven to convection steam mode at 400°F (205°C). Insert the temperature probe in to the thickest part of the thigh and set the temperature to 180°F (80°C).
- When oven chimes, recheck thigh temperature by inserting probe into other thigh to confirm temperature is 180°F.
- When oven chimes again, remove chicken and let stand covered with foil for 10 minutes. Serve warm.