Perfectly Juicy Roast Chicken In A Steam Oven For Christmas Dinner

A Christmas roast is integral to holiday feasts given how shareable and traditional it is. Adding grandiose to a festive table, a well-made roast chicken is great to have handy when quick meals must be fixed post the celebrations. In Usha’s Steam Oven, the possibility of overcooking the delicate bird is reduced greatly given that its multiple settings enables its juices to remain intact as well as develop the perfectly caramelised exterior. What also makes the roast interesting is that every family has their personal recipe with special touches that makes it distinctly personal—and in a sense, versatile. Accompanied by indulgent side dishes such as mashed or roast potatoes, roasted vegetables, macaroni and cheese as well as a warm winter salad, a roasted chicken is the epitome of relaxed, joyous eating.

Image Credits: Pexels

How To Make A Steam Oven Roast Chicken

Ingredients

• 1 large whole chicken (1.5-2kgs approx.)
• 8-10 cloves garlic, crushed
• 2 lemons, quartered
• 6-7 sprigs fresh thyme
• 2 teaspoons dried oregano
• 2 teaspoons paprika
• ½ teaspoon cinnamon powder
• ½ cup olive oil
• 2-3 tablespoons butter
• Salt and pepper, to taste

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Also Read: Make The Perfect No-Crack Cheesecake In A Steam Oven

Image Credits: Pexels

Method

• Fill the tank with fresh water and turn the setting to steam and convection mode and place a wire rack over a baking tray inside.
• The night before roasting the chicken, rinse and pat dry the whole bird thoroughly to remove any uneven bits.
• Generously salt the inside and the skin before dusting it with a blend of black pepper, paprika, dried oregano and cinnamon.
• Leave it in the fridge uncovered overnight before bringing it to room temperature the following day.
• Add the crushed garlic and lemon quarters inside the chicken along with sprigs of fresh thyme.
• Use your hands to massage the dry-brined chicken with a generous amount of olive oil and transfer to the wire rack into the pre-heated oven at 190 °C for 60-70 minutes.
• Once done, use a kitchen thermometer to check the internal temperature of the cooked chicken; which should maintain a 74 °C-76 °C.
• If ready, brush the chicken with butter and dry roast the chicken for 6-7 minutes for a crispier skin and golden-brown colour.
• Turn off the oven and allow the roast to rest within the appliance for 15-20 minutes before transferring to a carving board.
• Slice and serve with any accompaniments of choice.

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