27
ROSEMARy CHICKEN WITH GARLIC Serves 2–3
1 3–31⁄2 pound chicken, rinsed and
patted dry
1 lemon, cut in half
(for roasting chicken, not rotisserie)
2 sprigs rosemary
2 garlic cloves, smashed
3⁄4 teaspoon kosher salt
1⁄2 teaspoon crushed black pepper
1 tablespoon olive oil
butcher’s twine if using rotisserie function
If roasting chicken, preheat oven to 375˚F on convection
bake with rack in position 1 or 2.
Squeeze lemon all over outside and inside chicken.
Stuff the chicken with the lemon halves, rosemary sprigs,
garlic cloves, and pinch of the salt and pepper. Sprinkle
the rest of the salt and pepper all over the skin of the
chicken and then rub the olive oil all over the skin.
To roast: Place chicken on baking sheet lined with foil.
Roast for 45 minutes to an hour until the juices run clear
when the thigh is pierced.
If using the rotisserie: Prepare chicken as above,
omitting the lemon. Truss the chicken well. Insert the
rotisserie spit through the chicken, securing the rotisserie
skewers with the fixing screws so that the chicken is
stabilized. Secure the rotisserie spit in the oven into the
spit support and socket. Turn oven to 400˚F and turn to
rotisserie on the function dial. Roast for about 45 minutes
to an hour, so that when the thigh is pierced the juices
run clear. To ensure even, crispy skin, carefully baste the