roasted chicken with garlic

Roasted chicken can stand alone as a simple meal or be the first step towards a comforting soup or casserole. Roast one over the weekend and you’ll have the base for at least a couple weeknight meals. The Wolf Gourmet countertop oven with convection makes it easy to roast a chicken, quickly and evenly. The integrated temperature probe alerts you when your chicken has reached the desired temperature, eliminating guesswork. The convection mode circulates heated air within the oven and creates a crispy, golden skin. The garlic cloves roasted alongside the chicken not only flavor the pan juices, they thicken it as well.

One of the most useful items for baking is parchment paper. Line your pan with parchment paper for simple, fast cleanup. Precut parchment sheets are the easiest to work with, and are available at local grocery stores.

roasted chicken
Roast Chicken with Garlic and Lemon Pan Gravy
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Servings
4 servings
Servings
4 servings
roasted chicken
Roast Chicken with Garlic and Lemon Pan Gravy
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Servings
4 servings
Servings
4 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 3 - 3.5 pound whole chicken patted dry
  • 1 tablespoon garlic powder
  • kosher salt
  • freshly ground black pepper
  • 2 lemons halved
  • 4 sprigs fresh parsley
  • 14 garlic cloves peeled
Instructions
  • Adjust the oven rack to the lowest position and preheat the oven to CONVECTION/ROAST 375°F. Rub the oil all over the chicken, followed by the garlic powder. Season generously with salt and pepper. Place the chicken in a 9-by-13-inch baking dish or rimmed sheet pan. Stuff the chicken’s cavity with 1 lemon half and the parsley sprigs. Tuck the wings under the chicken and use butcher’s twine to tie the bony ends of the legs together.
  • Insert the temperature probe into the thickest part of the chicken between the leg and the thigh. Scatter the garlic around the chicken and place the remaining 3 lemon halves cut side down in the pan. Pour in 1⁄2 cup water around (but not over) the chicken.
  • Place the chicken in the oven and insert the probe’s plug into the probe jack. Set the probe temperature for 170°F, and roast until the probe temperature chime sounds, about 1 hour.
  • Remove the chicken from the oven and remove the probe. Lift the chicken and tilt it over the pan to pour off any juices that collected in the cavity, then transfer the chicken to a cutting board and loosely tent with foil for 10 minutes. Remove the parsley from the cavity and discard. Transfer the roasted lemons from the roasting pan and the cavity to a fine-mesh sieve set over the baking dish. Mash down on the lemons to extract their juices; discard the lemons. Use a fork to smash the garlic cloves into the pan juices, taste, and add more salt or pepper if needed. Transfer the pan juices to a gravy dish, carve the chicken, and serve with the pan gravy.

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