Chef Molly’s Roast Chicken with Herbed Rice

LEMON HERB ROASTED CHICKEN

1. Preheat the oven to the Convection Roast 375 degrees setting and the griddle to 375 degrees.  (If you do not have a griddle, use a heavy-bottomed or cast-iron pan.)
2. Wash the chicken and pat dry before starting preparations, ensuring it is thoroughly dry, including inside the cavity.
3. Cut the lemon in half, half for the cavity of the chicken and the other half for charring.
4. Mince three-quarters of each bunch of rosemary and thyme, keeping the other one-quarter whole.
5. Starting with its underside, season the whole chicken well with salt and pepper and minced herbs.
6. Place the chicken breast up in a roasting pan on a rack. Make sure to tuck the wings behind the top of the chicken to keep them from burning. Fill the cavity of the chicken with the remaining whole herbs and the uncooked half of the lemon, and drizzle olive oil over the top. Insert the probe thermometer into the thickest part of the thigh.
7. Place chicken into the preheated oven, engage the probe into the oven, and set probe temperature to 165 degrees.
8. While the chicken is roasting, char the other half of the lemon by placing it on a preheated griddle or heavy-bottomed pan with no oil. Cook until dark but not burnt.
9. When the probe temperature is reached, remove the chicken from the oven and let it rest for approximately 15 minutes before carving. Serve with charred lemon.

HERBED BASMATI RICE

1. Soak rice for 45 minutes. Strain and place rice on a solid Convection Steam Oven pan with 2 cups water and season well with salt. 
2. Place the tray in the Convection Steam Oven on rack position. 
3. Turn on the steam setting and set a timer for 30 minutes.
4. Remove rice from the oven and place it in a bowl, mixing in herbs and lemon. Season with salt and pepper to taste. 
5. Serve with carved roasted chicken.