Roasting a chicken in a conventional oven is a balancing act between sufficiently cooking the dark meat, while ensuring the white meat doesn’t dry out. With Suvie’s two zones it’s easy to cook dark meat and white meat at the same time by setting two different temperatures. You can always ask your butcher to break down your chicken for you, or purchase two breasts, legs, and wings instead of a whole bird.
Whole Roasted Herb Chicken
Ingredients
- 1 (4-5 lb) chicken
- 6 garlic cloves, smashed and peeled
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 sprigs rosemary
Directions
1) Break down chicken into 8 pieces, following this guide. Place chicken legs and wings in a Suvie pan, skin-side up. Place chicken breasts skin-side up in a second Suvie pan.
2) Season chicken all over with kosher salt and ground black pepper. Divide garlic cloves, rosemary, and thyme between the two pans, tucking the herbs under the meat.
3) Place chicken breasts in the top zone of Suvie and the dark meat in the bottom zone. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Convection Roast at 350°F for 45 minutes
Top Zone: Convection Roast at 325°F for 45 minutes
4) Remove chicken from Suvie and transfer to a serving platter.
Nutrition
Nutritional Information per serving (8 servings per recipe): Calories 680, Total Fat 49g, Total Carbohydrates 0g, Total Sodium 780mg, Total Protein 57g.
