recipes
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Makes 4 to 6 servings
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Makes 4 to 6 servings
Simple spices go a long way in this roast chicken recipe.
Nutritional Information per serving (based on 6 servings):Calories 298 (56% from fat)
carb. 3g
pro. 59g
fat 8g
sat. fat 2g chol. 133mg
sod. 546mg
calc. 61mg
fiber 0g
carb. 3g
pro. 59g
fat 8g
sat. fat 2g chol. 133mg
sod. 546mg
calc. 61mg
fiber 0g
Ingredients
- 14-pound chicken
- 1teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- 1small lemon, halved
- 1teaspoon extra virgin olive oil
- 2teaspoons herbes de Provence or other dried herbs like
- rosemary and thyme
- 3garlic cloves, smashed
Preparation
- 1. Put the chicken onto the Baking Pan. Pat dry. Sprinkle with salt
- and pepper. Squeeze the lemon over the chicken and place into the
- chicken’s cavity. Drizzle chicken with olive oil. Rub with herbs and
- garlic cloves. Put the garlic cloves into the chicken’s cavity with
- the lemon.
- 2. Place the pan into the oven in rack position 1. Select Dual Cook.
- Set first to Bake with convection at 400°F for 30 minutes. Then set
- to Bake with convection at 350°F for 30 minutes. The chicken is
- ready when golden and crispy, and the internal temperature
- reaches 165°F.
- 3. Allow chicken rest for 10 minutes; carve and serve.
