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Roast Chicken




Source of Recipe


from Larissa's Corner Recipes


List of Ingredients




Roast Chicken

1, 7pound roasting chicken or 2, 4pound chickens
� cup unsalted butter or 2 tablespoons olive oil
� cup Herbs de Provence
2-3 cloves minced garlic
1 teaspoon paprika
salt & pepper to taste

Recipe



Preheat oven to 450 Convection and combine butter or oil with seasoning.
Remove giblets and excess fat, rinse the insides and pat dry with a paper
towel. Rub the seasoning mixture into the skin and the inside of the
chicken. Tie the legs togetherand tuck the wings under to hold the shape of
the bird. Place the chicken onto the rack in a shallow roasting pan and pour
about a cup of liquid into the bottom of the pan. You can use a smaller
roasting pan and rack but remember for best results do not roast in a
deep-sided pan. Roast at 425 Convection for 20 minutes; insert the meat
probe into the meatiest part of the breast and program the probe to reach
180 degrees. Reduce the temperature to 375 and continue roasting until the
probe chimes to alert you that the correct temperature has been reached.