Hi everyone, Chef Jon at the Monogram
Design Center here in Chicago. Today I’m with the speed oven once again and I’d like to show you my best way to roast a chicken. Not only the best way, the quickest way with retaining nutrients, moisture content, and of course the crunchy skin of the chicken. So let’s start by stuffing this chicken. I’ve got my lemon, my orange peels here. I’m gonna take those, stuff them right in the cavity and again guys, follow along on the recipe below if you want the full
effect of this speed roasted chicken. So we’re gonna go ahead and stuff that in
there, fill the cavity nicely, and then what I’m gonna use is a pesto oil. Go
ahead and make your own pesto, but add a little extra olive oil to it or buy a store-bought pesto and beef it up with some olive oil as well. Go ahead and just paint that right on, making sure you cover all of the chicken with those nice pine nuts, a little bit of parmesan, garlic, herbs, all the good stuff. Next, we’re gonna take your chicken place it right inside the speed oven. Using the speedcooking mode, we’re gonna access 175 pre-programmed recipes. Remember, with the speed oven, no preheating is necessary. Scroll through those recipes. You’ll see poultry. Many selections for poultry. Of course we’ve got whole chicken – 3 to 4 pounds. Using the selector here, hit it once more. And again, the speed oven uses the technology of halogen to make that oven up to 450 degrees in about four minutes. So we’ll watch that happen. Alright, our chicken’s on its way to cooking. The only adjustment that I’d like to make is to add potatoes and
carrots, a little bit of celery, to this dish to make a one pan meal, but to do
that, I need to cook them properly. So what I’ll do is take the time down by
half. From 28 minutes to about 14 minutes. That way, when the speed oven turns off,
it’ll prompt me to add my potatoes and carrots in there, to make
them perfectly roasted with the chicken. Let’s go ahead and open up the oven door. Grab that chicken. Oh my gosh it’s halfway on its way. All I want to do
though is take olive oil, carrots, a little bit of celery in there for some
extra flavor. Toss that around a bit and just pour it around that chicken. We’re
making a one pan meal here. Something we used to do on Sundays, but now we can do in a matter of 25 minutes. Back into the speed oven. Lock that tray in. Hit the selector. Once it starts, go ahead and add the other 14 minutes back on. Scroll through. You’ll see it count up. There it is – 14 minutes. Chicken’s just about finished. The skin is perfectly golden brown, rendered caramelized, looking delicious. The halogen, the bake element, and as well as the convection fan, have all done their job perfectly in under 28 minutes.
So let’s take a look at dinner. Oh my gosh. Wow. The speed oven did its job and we have another perfectly quick cooked meal.