Friendly reminder: This website utilises cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
 

KEEP SCREEN ON

Yield: Makes 4 to 5 servings

Ingredients
Ingredients
1 (3 1/2 to 4 pound) whole chicken

8 cloves garlic, divided

2 tablespoons chopped fresh rosemary

3 tablespoons chopped fresh thyme

Zest of 1 lemon

1 bunch fresh parsley

7 sprigs fresh thyme

Kosher or sea salt

Freshly ground black pepper

RATE THIS RECIPE

Based on 695 ratings

Preparation Method

This recipe was developed exclusively for the Wolf Convection Steam Oven.

  1. Finely chop 4 garlic cloves. Mix with chopped rosemary, chopped thyme and lemon zest in a small bowl.
  2. Rub this mixture evenly over the whole chicken.
  3. Cut zested lemon into thin slices. Lay them inside the chicken with parsley, remaining whole garlic cloves and bunch of fresh thyme.
  4. Season with salt and pepper.
  5. Line solid pan with parchment paper. Place chicken on solid pan and slide on rack position 1.
  6. Close oven door. Set oven to convection steam mode at 400°F (205°C). Insert the temperature probe in to the thickest part of the thigh and set the temperature to 180°F (80°C).
  7. When oven chimes, recheck thigh temperature by inserting probe into other thigh to confirm temperature is 180°F.
  8. When oven chimes again, remove chicken and let stand covered with foil for 10 minutes. Serve warm.