Herb Roast Chicken with Steam
Ingredients
- 1 whole chicken (about 1.2–1.5 kg)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme
- ½ lemon, sliced
- 1 cup mixed vegetables (potatoes, carrots or onions)
Preparation
- Pat the chicken dry with paper towels.
- In a small bowl, mix olive oil, garlic, salt, pepper, rosemary and thyme.
- Rub the mixture evenly over the chicken. Place lemon slices inside the cavity.
- Arrange vegetables in the baking pan and place the chicken on top.
- Insert the tray into the Cuisinart CSO-300NHK.
- Select Steam Bake / Convection Steam mode at 190°C.
- Roast for 45–55 minutes, or until the chicken is golden brown and fully cooked.
- Rest for 5 minutes before carving.
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