Rosemary Roast Chicken
Servings: 1 whole chicken
1 pc whole chicken, 4 pounds
4 tbsp unsalted butter, softened
4 cloves garlic, crushed
1 tsp garlic powder
1 tsp onion powder
1 pc lemon, quartered
3 sprigs rosemary + 1 tsp minced
2 tsp Kosher salt
1 tsp ground black pepper
1. Rinse chicken inside and out. Remove excess fat around the thigh and pat the chicken dry with kitchen towel. Transfer chicken to a baking tray. Mix together garlic powder, onion powder, 1 tsp minced rosemary, salt, and pepper in a small bowl. Set aside.
2. Rub chicken all over (cavity too!) with softened butter. Sprinkle heavily with prepared seasonings inside cavity and outside. Stuff the cavity with garlic, lemon quarter, and rosemary sprigs.
3. Place chicken in the oven and set oven to 400°F using Tender Roast mode and roast for 10 minutes. After 10 minutes, chicken breast skin will be broiled a little. Brush the broiled skin with the juice. Turn down oven temperature to 350°F, cover top of the chicken with aluminum foil and continue roasting for 1 hour. Brush chicken with the juice 3 to 4 times.
4. After 1 hour of roasting, set oven to 350°F for upper and lower heater using Bake mode and remove the aluminum foil. Bake for another 20 minutes or more (depends on how big the chicken is) and brush chicken with the juice 1 or 2 times. When inner temperature of the chicken breast reaches 170°F, take out from the oven and rest for 10 minutes. Cut chicken and serve with any side dish of your choice!
Make sure the water tank is filled to the Max line before starting your steam oven.
*Subscribe below for recipe updates.