Roasted Chicken

Make a meal to impress by cooking a whole chicken in one Cooking Drawer. For a bigger crowd, add a second chicken to the other drawer and cook both at once using the SYNC function.

Ingredients

1/2 kg Chicken
Pinch Salt
Pinch Pepper
1/2 Bunch Thyme
1/2 Onion, Halved
1/2 Lemon, Halved
4 Cloves Garlic

Under the Skin:

1 tbs Extra Virgin Olive Oil
1 tbs Parsley Thyme, Minced
Pinch Salt
Pinch Pepper
1/2 tsp Minced Garlic

Rub:

1 tsp Paprika
Pinch Pepper
Pinch Salt
1/2 tsp Extra Virgin Olive Oil
Cooking Spray

Directions

Unpack the chicken and remove any giblets from the inner cavity. Season inside and out with salt and pepper.

Evenly distribute thyme, onion, lemon, and garlic and stuff the cavities.

Prepare the olive oil and herb mixture, then distribute evenly under the skin.

Combine the rub spices together and cover the outer layer of the chicken with the blend.

Spray the Cooking Drawer with oil and place the chicken breast-side down.

Select the POULTRY setting. Begin cooking and flip the chicken at the 10-minute mark, then again at the 23-minute mark to ensure even cooking and crispness.

With a meat thermometer, check that the internal temperature in the thickest part of the chicken is at 75°C before removing from
the Cooking Drawer.

Let the chicken rest for 10 minutes before serving.