Classic Roast Chicken

Makes 4 to 6 servings

1      4-pound chicken
1      teaspoon kosher salt
½     teaspoon freshly ground black pepper
1      small lemon, halved
1      teaspoon extra virgin olive oil
2      teaspoons herbes de Provence or other dried herbs like
        rosemary and thyme
3      garlic cloves, smashed

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

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.