Herbed Rotisserie Chicken with Vegetables
Ingredients
-
1 bulb garlic
-
1 lemon
-
1 red onion
-
½ pound baby carrots
-
½ pound baby potatoes
-
½ pound diced butternut squash
-
1 bay leaf
Tools
-
tongs
-
measuring spoons
-
chopping board
-
knife
-
June Pan
-
June Food Thermometer
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Break the garlic into cloves
Cut the top end off the garlic bulb. Break the bulb into unpeeled cloves. Discard the excess garlic skin.
1 bulb garlic
chopping board
knife
Prepare the lemon
Prick the lemon all over with the tip of a knife.
1 lemon
Cut the onion
Cut the onion in half lengthwise. Then cut each piece in half to quarter the whole onion. Set aside two onion quarters for the tray of vegetables and the other two for the chicken cavity.
1 red onion
Place the vegetables on the June Pan
Spread the carrots, potatoes, two onion quarters, garlic and butternut squash on the June Pan.
½ pound baby carrots
½ pound baby potatoes
½ pound diced butternut squash
June Pan
onion quarters
unpeeled garlic cloves
Season the vegetables
Add the bay leaf to the vegetables. Generously pour olive oil over the vegetables. Sprinkle the salt and pepper evenly over the vegetables. Toss to coat.
1 bay leaf
extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
measuring spoons
Make a well for the chicken
Using tongs, push aside some vegetables in the center of the pan to create a well large enough for the chicken.
tongs
Season the chicken
Generously drizzle the chicken with olive oil and sprinkle it with the salt and pepper. Rub the seasonings all over the chicken and inside the cavity with your hands.
1 chicken
3 tablespoons salt
¼ teaspoon black pepper
extra-virgin olive oil
Add aromatics to the chicken
Place the lemon and remaining onion quarters inside the chicken cavity.
1 lemon
onion quarters
Place the chicken on the bed of vegetables
Transfer the chicken to the middle of the June Pan, breast-side up, with the vegetables surrounding the chicken.
Add fresh herbs to the chicken
Place 1 sprig thyme and 1 sprig rosemary inside the chicken cavity.
1 sprig thyme
1 sprig rosemary
Insert the June Food Thermometer
Insert the June Food Thermometer into the thickest part of the breast (top right or top left corner of the chicken breast). Insert it at a 45° angle in the geometric center of the breast, away from the bone.
June Food Thermometer
Roast the chicken
Place the chicken and vegetables on the bottom shelf of the June Oven. Plug the June Food Thermometer into the jack. Roast the chicken until is cooked through and the skin is crispy and golden, about 1 hour 12 minutes. June will notify you when the chicken is ready.
June Oven
Rest the chicken and serve
Carefully remove the pan from the June Oven and allow the chicken to rest uncovered for 5 minutes before carving. Use the juices from the pan as a thin sauce to accompany the chicken and vegetables.
