Roasted Chicken with Herbs and Vegetables
Roasted Chicken with Herbs and Vegetables
KEEP SCREEN ON
Yield: Makes 4 to 5 servings
Ingredients
Ingredients
1 (3 1/2 to 4 pound) whole chicken8 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
Preparation Method
- 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.
- Pour the vegetables into a casserole dish large enough for the chicken to be roasted in. Set aside.
- Place the remaining garlic cloves, herbs and citrus peels inside the chicken cavity. Truss the chicken with cotton kitchen twine and tie closed.
- Place the chicken on top of the vegetables in the casserole dish. Pat the chicken dry with paper towels.
- Rub the remaining 2 tablespoons of vegetable oil over the skin. Season liberally with salt and pepper.
- Position an oven rack to rack position 2. Place the casserole dish inside the oven and select the CONVECTION ROAST mode at 375°F.
- Insert the temperature probe into the deepest part of the thigh, not touching any bone. Set probe to 175°F.
- 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.