Steam Roasted Chicken - 5 stars!

This recipe is located on the website Steam & Bake - How to roast chicken in a steam oven .  It is from the website:

A synopsis of this recipe is:  

 "The browning and crisping of the skin happens on top, while underneath, the moisture in the oven is working to make your chicken meat unbelievably tender.

Because steam cooks the bird faster than conventional dry heat, it hasn’t lost all its juices by the time it’s cooked through, and you’ll get dinner on the table faster than you’d expect – in around 45 minutes for an average sized whole bird, and as little as 30 when you follow the butterflying method". [See notes on cooking time below]

The basic process is:
"Spread the sliced lemons, garlic and herbs over the base of a baking tray (I prefer my lightweight stainless steel pans for quick heat conduction and easy clean-up). Season the flesh of the chicken with just a little salt, then turn it skin side up and lay it over the seasonings in the tray. Tuck in the wing tips and make sure the drumsticks are splayed outwards (see photos)." Bake in pre-heated 430 degree oven on STEAM ROAST for about 45 minutes (The recipe calls for using Steam BAKE) . It should be noted that this time is for a de-boned chicken, and it may take longer with bones in.

MAYBE we could use the TEMP PROBE to cook it to about 167 degrees Fahrenheit? I was able to insert the Temp Probe while in Steam Bake or Steam Roast mode, but was not given the option to set a temp to stop cooking. Perhaps it would display the temperature, though?

Testing this recipe: I made this recipe and it was very good!

Here are my notes on the meal:

PREP: I butterflied the chicken, which I found to be more difficult than I had thought it would be. It was doable though, and I think the results were worth the time. It took about 20 minutes.

INGREDIENT CHANGES: I did not use garlic under the chicken, but did use fresh rosemary and lemon thyme sprinkled between the lemon and chicken.

ADDED VEGES: I love roasted vegetables, and the ease of a one pan meal, so I added a vegetable medley consisting of onion, celery, carrot, butternut squash, and sweet potato, cut into bite size pieces, seasoned with salt & pepper, and lightly coated with olive oil, around the chicken. [I would add apple, next time]

Before cooking - my butter was hard, so I just put slim slices on top of the chicken

PAN: I used an underutilized paella pan, and that worked out VERY well.

COOK TIME: The recipe says 30 minutes, but it took 45 minutes. With modern chickens having huge breasts, I found that the thighs were done before the breasts. Next time I will use the probe inserted in the breast. The vegetables should be stirred approximately 1/2 way through the cooking time.

The finished product

RESULTS: The chicken was incredibly juicy, with a crispy skin. The lemons under the chicken combined with the butter as it melted created a lovely delicate sauce that was delicious. The vegetables were perfect.

SERVES 4. I quartered the chicken, and we had the breasts and wings for one meal, the thighs and drumsticks as leftovers.

RATING: 5 Stars!