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1
Preheat your KitchenAid(R) Compact Oven to 425u00b0 F. Rinse the chicken thoroughly and remove any giblets from the cavity. Pat the chicken dry.
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2
Smear one tablespoon of softened butter inside the cavity. Sprinkle 1/4 teaspoon of salt inside the cavity. Smear one tablespoon of softened butter on the skin. Sprinkle 1/4 teaspoon of salt on the skin. Place a quartered lemon, a quartered onion and 4 thyme sprigs inside the cavity. Use kitchen twine to truss the chicken, if desired.
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3
Place the chicken in the roasting pan. Arrange the roughly chopped carrots, onions and remaining lemon around the chicken. Drizzle the olive oil over the vegetables.
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4
Place the chicken in the preheated Compact Oven. While the chicken is roasting, melt the remaining two tablespoons of butter.
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5
For the first 15 minutes of the chicken roasting, baste it with melted butter every five minutes. Work quickly so that the temperature inside the Compact Oven remains high.
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6
After 15 minutes, reduce the heat to 350u00b0 F. Sprinkle the remaining salt and pepper on the chicken. Continue to baste the chicken every 15 minutes until the melted butter is exhausted. Once the butter is exhausted, use the drippings to baste the chicken.
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7
Cook for an additional 75 minutes, depending on the bird's size. The chicken is done when the thickest part of thigh is pierced and the juices run clear.
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8
Once the chicken is done, remove it from the oven and allow it to rest at room temperature for 10 minutes before carving. Remove the lemon quarters from the cavity and squeeze lemon juice over the chicken. Garnish with the remaining thyme sprigs.
