YOUR RECIPE FOR CONVECTION COOKING!

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Chicken Roasted with Lemon and Thyme in Convection

Convection Roast or Convection Bake Mode

Roasted chicken with sliced vegetables on a white plate, garnished with a lemon wedge. Background shows a salad and salmon dish on a table. — Roasted chicken with lemon and thyme, accompanied by vegetables, chickpeas, and fresh herbs.

There are several important tips for making really good roast chicken. Marinate the chicken a few hours or overnight. Let it sit outside of the refrigerator in a cool spot for a couple of hours before cooking. Prepare all the marinade ingredients then season the chicken wearing prep gloves.

Roast the chicken on a rack in a shallow pan to allow the Convection heat to cook it evenly while retaining all the delicious juices.

INGREDIENTS

1 - 4-5lb chicken

1 - lemon, cut into thin slices

2 - tablespoons, fresh thyme leaves

3 - cloves garlic, minced

3 - tablespoons, olive oil

Salt and pepper

PREPARATION

Slice the lemon and mix the oil with the thyme, garlic, salt and pepper.

Place the chicken on a rimmed pan and wearing disposable gloves, gently loosen the skin from the breast and thighs with the point of a sharp knife.

Carefully slide the lemon slices under the skin and rub the herbed oil under and over the skin.

Preheat the oven to Convection Roast or Convection Bake 350 degrees and roast for 45 minutes. Increase the temperature to 450 degrees and cook for an additional 15 - 20 minutes until crisp and browned.

Remember to rest the chicken for 10 - 12 minutes before carving on a rimmed cutting board to capture all those delicious juices.