One of the best tools a kitchen can have is parchment paper. Place it under granola to ease removal, cover your countertop to cool cookies after baking, or wrap fish fillets in it to cook them “en papillote.” The use of parchment paper in this recipe prevents drippings from the chicken from burning to the pan. Parchment paper that comes on a roll will work; however, take the time to seek out precut “half sheet pan” sheets of parchment paper from a local restaurant supply store.
recipe-card-yield: Makes 4 servings
Ingredients1 (31⁄2 to 4 pound) whole chicken
1 lemon, zested
3 tablespoons olive oil
2 tablespoons lemon pepper
2 tablespoons lemon juice
1 tablespoon fresh rosemary, finely minced
1 tablespoon fresh thyme, finely minced
2 tablespoons minced garlic
- In a small bowl, combine the ingredients for the rub.
- Coat all sides of the chicken with the rub.
- Truss the chicken closed with cotton kitchen twine.
- Place the chicken in the refrigerator for at least 2 hours, but the best flavor is developed if left overnight.
- Line the solid pan with parchment paper.
- Place chicken on the solid pan and slide the pan into the oven on rack position 2. Select the Convection Mode set to 375°F. Insert the temperature probe into the thickest part of the breast and select an alert temperature of 165°F.
- When the alert temperature is reached, remove the pan from the oven and place on a cooling rack. Tent the chicken with aluminum foil and allow it to rest for 15 minutes before serving.