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95
Roasted Lemon Rosemary Chicken
1 pound roasting chicken (4 to 5 pounds)
1 cup chopped flat-leaf parsley
1
⁄
4
-
1
⁄
2
cup chopped fresh rosemary
1
⁄
4
cup olive oil
1 whole lemon
1 teaspoon minced garlic
Salt and pepper, to taste
Rinse chicken inside and out with cold water. Discard neck and giblets or reserve for another use. Pat chicken dry with paper tow-
els. Clean and cut the lemon in quarter and place 2 of them inside the chicken cavity with several rosemary sprigs. Make a rub with
parsley, rosemary, garlic, and garlic. Squeeze 2 lemon wedges into rub, discarding any seeds. Season the outside of the chicken
with the rub, salt, and pepper. Place on rack in roasting pan. Adjust oven rack to position 2. In Dacor Guide, select Roasting
Chicken. Place chicken into oven. Press start. Insert meat probe into thigh and set internal temperature at 180˚. Roast until golden
brown and internal temperature reaches 180˚ in the thigh.
Serves 4.
Roasting Chicken
Default Mode and Temperature: Pure Convection
™
Sear/350˚
Suggested Time: 1 hour 30 minutes
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh.
Path to reach this function: DACOR GUIDE-POULTRY-#1 Roasting Chicken