ROAST CHICKEN IN SOLARDOME CONVECTION OVEN
Lockdown day #298🇿🇦 Roast chicken with steamed broccoli and gems.
This was my test to see if I really need an airfryer. I already know that my round halogen glass oven can roast a perfect chicken. Verdict is between these two I don’t need an airfryer.
• 1 x 1,5 kg fresh chicken
• 2 tablespoons oil
• 1 lemon cut in halve
• Robertson’s Masterblends Zesty Lemon and Herb spice
Clean the chicken, remove any extra skin and fat and pat dry with kitchen paper towel.
Push the lemon halves into the cavity and tie the legs together with kitchen twine.
Spread the oil all over the chicken and sprinkle the zesty lemon and herb over.
Place a plate under the lower rack in the convection oven to catch the liquid and preheat the oven. Place the chicken breast side up on top of the rack.
In a Solardome convection oven, roast the chicken on Combination Setting (Speed Combi 4, 230°C + M/W 360W) for 20 minutes.
Then turn it over and roast for another 20 minutes at the same setting.
Check if done and remove from oven to rest before carving.
Note:
If it’s not quite cooked through, use the same setting as above but set the time for 5 minutes increments until done.
Recipe and photo: Elsabie Templeton
