The Perfect Roasted Chicken

By TNcook

Roasted chicken reminds me of Sunday’s after church. I have tried to keep up with this tradition. NuWave makes it so easy and tasty

Ingredients

• Ingredients:
• I rub the chicken with Extra-Virgin Olive Oil and black pepper and paprika.
• 11 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
• 3tablespoons3 tablespoons olive oil
• 1teaspoon1 teaspoon paprika
• 1/2teaspoon1/2 teaspoon black pepper
• 1/2teaspoon1/2 teaspoon Kosher salt
• 22 springs of fresh thyme or 1 teaspoon dry
• 11 lemon cut in half
• 11 onion, quartered
• 3cloves3 cloves garlic

Details

Servings 4

Preparation

Step 1

Directions:
1. Place garlic, squeezed lemon and onion in the cavity of bird.
2. Rub chicken with all seasonings.
3. Place on a 1 inch rack, breast side down. Fold wings under legs.
4. Roast for 15 to 17 minutes on power level HI. Roast for 25 to 30 minutes if frozen.
5. Flip the bird half way through cooking. If you are roasting vegetables, place around the bird at this point.
6. Continue cooking and let chicken rest for 10 minutes. juices should be clear and temperature 170 – 180 degrees.
Tips:
Carrots, onions, celery and potatoes are the vegetable I use when roasting.