Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 4 to 5 servings

Ingredients
Ingredients
1 (3 1/2 to 4 pound) whole chicken

8 cloves garlic, divided

4 medium carrots, peeled and cut on the bias

4 stalks or celery, peeled and cut on the bias

6 small red potatoes, quartered

1 medium yellow onions, chopped

1 bunch fresh rosemary

1 bunch fresh thyme

Peel of 1 lemon

Peel of 1 clementine

¼ cup vegetable oil, divided

 

Kosher or sea salt

Freshly ground black pepper

RATE THIS RECIPE

Based on 11 ratings

Preparation Method

  1. Mix the carrots, celery, onions, potatoes, a few sprigs of thyme, a few sprigs of rosemary and 4 garlic cloves together in a large mixing bowl. Drizzle with 2 tablespoons of vegetable oil. Season with salt and freshly ground black pepper and toss to combine.
  2. Pour the vegetables into a casserole dish large enough for the chicken to be roasted in. Set aside.
  3. Place the remaining garlic cloves, herbs and citrus peels inside the chicken cavity. Truss the chicken with cotton kitchen twine and tie closed.
  4. Place the chicken on top of the vegetables in the casserole dish. Pat the chicken dry with paper towels.
  5. Rub the remaining 2 tablespoons of vegetable oil over the skin. Season liberally with salt and pepper.
  6. Position an oven rack to rack position 2. Place the casserole dish inside the oven and select the CONVECTION ROAST mode at 375°F.
  7. Insert the temperature probe into the deepest part of the thigh, not touching any bone. Set probe to 175°F.
  8. After probe temperature has been reached, remove the dish from the oven and place on a heat-proof surface. Allow chicken to rest for 20 minutes.