Mastering the Convection Steam Oven

ROAST CHICKEN

A simple dish, but one that can reach a new level of crackly skinned, tender

ﬂeshed perfection with the magic of circulating convection heat.

BEFORE YOU START

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 sh llets 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.

MAKES RACK POSITION COOK TIME

4 SERVINGS

2 N/A

INGREDIENTS

1 (3

⁄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

PREPARATION METHOD

1. In a small bowl, combine the ingredients for the rub. 2. Coat all sides of the chicken with

the rub. 3. Truss the chicken closed with cotton kitchen twine. 4. Place the chicken in the

refrigerator for at least 2 hours, but the best avor is developed if left overnight. 5. Line the

solid pan with parchment paper. 6. 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.

QUICK START > CONVECTION MODE