Recipes for Steam Cooking

poultry dishes
101
ROSEMARY AND LEMON
ROAST CHICKEN
INGREDIENTS
5 – 7 lb. whole chicken
2 tbsp. olive oil
2 tbsp. fresh chopped
Rosemary zest from two meyer lemons
Sea salt or kosher salt
Fresh cracked black pepper
3 medium lemons, cut into quarters
SETTINGS
STEAM-CONV, 425F
75 Minutes
Baking Pan – Full Size Rack (Level 2)
Combine olive oil, rosemary, and Meyer lemon zest. Truss the chicken if desired.
Spread rosemary mixture evenly over the chicken.
Season chicken generously with salt and pepper. Place in a baking dish or a
Baking Tray that comfortably ts the chicken. Squeeze one lemon worth of
quarters over and inside the chicken and place the squeezed pieces plus one
more lemon’s worth of wedges in the pan with the chicken.
Cook for 1 hour – 1 hour 15 minutes, or until juices run clear when you cut
between the leg and the thigh or the temperature in the thickest part of the
thigh reads 170°F when probed with an instant read thermometer.
Remove from oven and allow to rest for about 20 minutes. Carve and serve
with the third set of lemon quarters to squeeze as desired.
Serves 3 – 4
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