[LOW] 30-40 min
+ OVEN 480°F 40 min
4–4 ½ lb whole chicken
2 tablespoons kosher salt
½ tablespoon freshly ground black pepper
2 tablespoons olive oil, divided
12 sprigs fresh rosemary, divided
12 sprigs fresh thyme, divided
4 medium potatoes, skin-on, cut into 4 pieces
2 cloves garlic, skin-on, crushed
(1st day) Wash chicken inside and out and dry thoroughly with paper towels. Season chicken by rubbing salt and pepper on every surface of chicken including inside cavity and massage chicken with 1 tablespoon of olive oil inside and out. Place 6 sprigs of rosemary and thyme each inside cavity and truss the chicken. Wrap chicken with plastic wrap and refrigerate overnight.
(2nd day) Bring the chicken up to room temperature approximately 1 hour prior to cooking. Add potatoes and garlic in a bowl and toss with 1 tablespoon of olive oil.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, switch to [LOW] heat. Place chicken in the pot, breast-side up, and scatter potatoes, garlic and rest of rosemary and thyme all around. Cover and steam-roast over [LOW] heat for 30-40 minutes.
Preheat oven to 480°F. Roast uncovered in the oven for 30-40 minutes or until light brown.
Remove the pot from oven and transfer chicken to a carving board. Let rest at least 5 minutes before carving.
Every oven is different. Extend cooking time by 10-20 minutes for a larger chicken.
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