Italian Roast Chicken
Function
- Assisted Steam Sense
- Extra Browning
Ingredients
- Whole chicken
- Fresh rosemary and thyme
- Carrots
- Pumpkin (or squash)
- Potatoes
- Garlic cloves
- Olive oil
- Sea salt & freshly cracked black pepper
Instructions
- Herb & Chicken Marination Preparation• Strip fresh rosemary and thyme leaves off the stems and chop them finely.• Place the whole chicken in a large bowl and drizzle generously with olive oil.• Season with sea salt, black pepper, and the chopped herbs.• Rub the oil, herbs, and seasoning thoroughly all over the chicken using your hands to ensure complete coverage.
- Vegetable Preparation• Cut the potatoes and put them into water. Boil them for 5 mins.• Cut the carrots and pumpkin into thick, bite-sized chunks.• Place the vegetables into a bowl, drizzle with olive oil, and season with sea salt and black pepper.• Toss well to coat evenly, then transfer the vegetables onto a flat baking tray.
- Roasting• Preheat the oven to 200°C.• Place the prepared chicken on an oven wire rack (with garlic cloves and potatoes placed around it, or on a drip pan below to catch juices).• Slide the tray of carrots and pumpkin into the oven as well.• Select [Assisted Steam Sense] mode at 190°C for 40 minutes • Roast until the chicken skin is golden brown and crisp, the meat is tender and juicy, and the vegetables are soft with light caramelisation around the edges.
- Carving & Serving• Allow the chicken to rest briefly after taking it out of the oven.• Carve into serving portions (breast, thighs, wings) and serve warm alongside the roasted potatoes, carrots, pumpkin, and roasted garlic.