Before You Start
One of the best “tools” a kitchen can have is parchment paper. It provides seemingly endless solutions to a variety of problems. Place it under granola to ease removal, cover your countertop to cool cookies after baking or wrap fish fillets in it to cook them “en papillote.” The use of parchment paper in this recipe prevents drippings from the chicken from burning to the pan. Parchment paper that comes on a roll will work; however, take the time to seek out precut “half sheet pan” sheets of parchment paper from a local restaurant supply store. The flat precut sheets are much easier to use than the rolls.
Place the parsley, rosemary, thyme, lemon and garlic inside the chicken. Truss the chicken closed with cotton kitchen twine. Rub the outside of the chicken with one tablespoon of olive oil. Season the chicken liberally with salt and pepper.
Line the solid pan with parchment paper. Place chicken on the solid pan and slide the pan into the oven on rack position 1. Turn the convection steam oven on by selecting the Convection Mode set to 205°C. Insert the temperature probe into the thickest part of the thigh and select an alert temperature of 82°C. When the alert temperature is reached, remove the pan from the oven and place on a cooling rack. Tent the chicken with aluminum foil and allow it to rest for 15 minutes before serving.