Steam Roasted Chicken

1. 1

   Pre-heat oven to 375, wash and pat dry the chicken. Place in roasting pan (on rack if you have one). Salt the cavity and put the lemon, garlic, shallot and herbs in. Rub the skin of the entire chicken with olive oil, generously salt and pepper. Tie the legs if you want, it makes for a nice presentation but not necessary for the outcome. Cover pan with either a lid or tightly seal with aluminum foil. Bake for 90 minutes undisturbed. Check internal temperature after prescribed baking time, you are looking for an internal temp of 160-165. Remove pan from oven, increase the oven temp to 425 and take off the lid or remove the foil, baste or spoon some of the pan juices on the chicken and put it back in the oven for 20-30 minutes or until skin is golden brown, You can baste one more time before its completely done, not necessary but it is good if you can. You should have an abundance of pan juices which you can make into a gravy or spoon over the chicken as a thin jus.

2. 2

   You want a finished internal temperature of 170-175. Remove from oven,lift the chicken onto serving platter and tent with foil and let rest for 30 minutes so that the juices can re-distribute. You may have to adjust the steaming time depending on the size of your chicken, the 4 lb bird I made was done in 90 minutes with 20 minutes additional to brown the skin. I included the ideal temperatures if you use a thermometer, truth be told I don't use a thermometer with this method and have never had an under or over cooked chicken, using a thermometer will ensure that the chicken is done to the optimal temperature though.

* Per serving · 4 servings · Values may vary.