Roast Chicken
- Cook
- 70 min
[LOW] 35 min
+ OVEN 480°F 35 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 about 1 hour before 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 the chicken in the pot, breast-side up, and scatter potatoes, garlic and the remaining rosemary and thyme around it. Cover and steam-roast over [LOW] heat for 35 minutes.
Preheat oven to 480°F (250ºC). Roast uncovered in the oven for 35 minutes or until light brown.
Remove the pot from the oven and transfer the chicken to a carving board. Let rest at least 10 minutes before carving.
Every oven is different. Increase the steam-roasting time by 10–20 minutes for a larger chicken.
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