Ultimate Roast Chicken with Fennel and Potatoes

Instructions

• 1

  Insert the wire rack into position 7. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 425°F, for 5 minutes. Press Confirm for P2 and set the oven to Roast, Convection, 400°F, for 1 hour and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Using paper towel, dry the chicken skin to remove any excess moisture. Place the garlic, lemon and thyme in the chicken cavity to infuse during cooking.

• 3

  Tuck the wing tips under the chicken. Cross the legs and tie together with kitchen twine to secure. Set the chicken aside to dry while preparing the vegetables.

• 4

  Cut each onion into six wedges, leaving the root intact. Peel and trim each end and place in a large bowl.

• 5

  Cut the potatoes into quarters and place in the bowl. Trim the fennel top and cut into six wedges, add to the bowl.

• 6

  Add 2 tablespoons oil, 1 teaspoon salt, and pepper, and toss to coat. Place the vegetables in the roasting pan and create a nest for the chicken to sit in.

• 7

  Place the chicken on the vegetables, breast side up and rub with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 teaspoon salt and pepper.

• 8

  Once preheated, place the pan in the oven and roast for 5 minutes in P1. The oven will automatically switch to P2.

• 9

  To test if the chicken is cooked, insert a meat thermometer into the thickest part of the breast, away from the bone, it should read a minimum of 165°F. If not, roast it a little longer.

  Tip: The size of the chicken can alter the cooking time. For best results test for doneness 3-5 minutes before the end of the cook. It may need a little more or a little less cooking time, best to keep an eye on it.
• 10

  Cover loosely with foil, to keep warm and stand for 15 minutes to rest.

• 11

  Tilt the chicken to drain. Remove the kitchen twine and cut into pieces.

• 12

  Drizzle the vegetables with the pan juices and serve with the chicken.