Whole Roast Summer Chicken

Our oven does not need preheating, saving you time and reducing energy costs. Let's cook!

Prep the Whole Chickens (3.3 lb) by washing and removing any guts from the cavity. Dry the chicken.

Season the cavity with a sprinkle of Salt (to taste) and Ground Black Pepper (to taste). Stuff the cavity with 5 cloved of Garlic (5 cloves), Fresh Thyme (2 sprigs), Fresh Parsley (3 sprigs), Fresh Rosemary (1 sprig), and 2 quarters of the Lemon (1). Truss with twine.

Arrange the Onion (1) in a large roasting pan. Crush the remaining 5 cloves of Garlic (5 cloves) and add it to the onions. Did you know that we offer suitable roasting pan for your oven?

Add the chicken over top, breast side down. Turning gives a better result and ingredients have to be added anyway after half time. Drizzle with Olive Oil (1 Tbsp) to both the vegetables and chicken, rubbing to coat the entire chicken.

Sprinkle Herbes de Provence (to taste), making sure to season the back side of the chicken. Add the Chicken Stock (4 Tbsp).

Now something that is only possible with your connected oven. Stick the meatprobe into the chickenbreast. Connect it to the oven and simply say 'Alexa, Start oven'. Fantastic, your oven will automatically select the right settings for this chicken recipe. After about 25 minutes, your oven will inform you to proceed to the next step.

Remove from the oven, toss in Cherry Tomatoes (1 3/4 cups) and the Corn (3 ears). Turn the chicken and baste it with Olive Oil (3 Tbsp), then drizzle remaining olive oil or butter over vegetables. If you want to add in more onions, add them too! After about 30 minutes your oven will signal completion.

Good job! You and your oven are a dream team. The chicken is now juicy on the inside and has a crispy skin.